Dahi wali Gatta Sabzi

I have been posting a lot of snack item recipes and so it just clicked my mind to why not share with you a famous sabji recipe that is loved by almost everyone.

Rajasthan is another colourful place in India which has some of the great taste buds tickling food dishes that none of us can resist. Yes, today I shall be sharing with you my homestyle Gatte ki Sabzi recipe. My mom taught me this method and I have been eating this since childhood. Perpetually we had it in lunch or dinner every fortnight. It forms a great accompaniment with the world famous Dal Baati Churma. 

It's easy to prepare and tastes great with puris. Although we can serve them with parathas too. Basically gatte are prepared from besan i.e. bengal gram flour. In market you will find two kinds of besan; barik besan(finely ground) and mota besan(coarsely ground). For making this sabji I prefer mixing both in equal quantity and then using. It gives nice texture to the gatte. If you don't find different besan then use the regular one that is available. 

I prefer to make a nice gravy of curd to the sabji. It tastes amazing and keeps it moist. However you can also make dry gatte by just not adding the curd and extra water. So let's check the recipe to this.

Dahi wali Gatta Sabzi

Serves 2

Ingredients

For Gatte

100 grams besan

2 tsp Oil

Salt to taste

Pinch of Hing

1 tsp Red chilli Powder

1/2 tsp Ajwain

1/2 tsp Saunf

1/2 tsp Sookha Dhania Saabut (coarsely crushed) 

3 tbsp water to knead the dough

For Gravy 

2 tsp Oil

1/2 tsp Mustard seeds

1/2 tsp Jeera

Pinch of Hing

Pinch of Turmeric

1/2 tsp Garam masala

2 Red chillies whole

2 Black Pepper corns

2 Cloves

1 Cinnamon stick

1 Green Cardamom

1 Bay leaf

1/2 cup Fresh Curd

Salt to Taste

Method

For Gatte

• In a bowl take the besan and add all the other ingredients mentioned except water.
• Mix all nicely and slowly start adding the water.
• Knead 2-3 minutes till you get nice medium soft dough of besan and let it rest for 10-15 minutes.

Note: I used 3 tbsp of water to knead dough. You might require more or less depending on the quality of besan you use. Besan absorbs less water so you should cautiously add water to make dough else the dough will be very soft and you will find it difficult to use it. 

• As the dough is resting. Take about 3 cups of water in a deep vessel and set it to boil.
• Once the water boils take a small portion of besan dough and roll it into thin log and put it in the boiling water. The gatte should be completely immersed in boiling water.
• Let these boil on medium flame for 7-10 minutes till cooked from inside. You may add extra water while cooking if required.
• Once cooked strain the water but retain it to use later.
• Once cooled cut them into small roundels with the help of a knife.

For Tempering and Gravy

• In a pan heat oil. Once the oil is hot add hing and all whole spices(refer picture)
• Now add mustard seeds and jeera. 
• Once they crackle add Turmeric and Garam Masala.
• Now add all the Gatte and salt and mix well. Take about 4-5 tbsp of retained water  left after boiling the gatte. Add it to the sabji and let it simmer for a minute. 
• Once the gatte has absorbed water switch off the flame and add curd. 
• Cover for 2-3 minutes till it forms nice gravy and the gatte would have become soft.
• Serve immediately. 

Note: You may reheat this sabji by adding 2 tbsp of water to it. Do not reheat directly else the curd will turn sour and spoil the sabji.