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Rajputana Homes
Swaroop Rathore

Khamma ghani/ Hello/ Namaste, i am here to take you for a beautiful journey. I made this blog to introduce you to Rajputana, its vast traditio...

Royal Recipes

Rajasthani Basen Gatte Ki Sabzi

Khamma Ghani, hope everyone is having a great time as the festive season is nearby. So here is a mouth-watering Rajasthani treat for the friends and family members that will be arriving for a get together this festive season.

 

Gatte Ki Sabzi/ Basen Gatte/ Rajasthani Basen Gatte are the various names by which the dish is famous everywhere. The dish is known for its gram flour dumplins (roles) and irresistible curry. Served best with roti (chapati) made of Bajre ka Atta (will tell you how to make in my coming blogs).

 

So here’s how you can give your taste buds a surprise from the kitchen of Rajputana.

 

We will take up the dish by dividing it into two part first Making of Gatta and on other part Preparation of curry, finally mixing them together. 

 

Making of Rajasthani Gatta

 

INGREDINTS FOR GATTA

 

1cup Gram flour [besan]

1/2tsp Cumin seeds [jeera]

1/2tsp Carom seeds [ajwain]

1/2tsp Coriander seeds [dhaina]

1/2tsp Ani seeds [sonf]

1/4tsp Asafoetida [hing]

1/2tsp Garlic paste

1tsp Red Chilly powder

Salt to taste

1 Green chilly chopped

½ Onion chopped

3tsp Oil

3tsp Curd slightly beaten

 

HOW TO MAKE GATTA

 

 

In a medium size bowl mix Gram flour ,Cumin seeds, Coriander seeds ,Carom seeds, Ani seeds, Asafoetida, Garlic paste, Red chilly powder, Salt, Green chilly chopped ,Onion chopped, Oil,  & Curd mix well.  Gradually add water & knead smooth & stiff dough.

 

Then grease your palms with oil, divide the dough into 8-9 equal portions & roll each portion in long 

 

cylindrical shape. Boil water in a pan when it comes to boil add rolls in it and cook for 10-15 min.

 

Remove the Gatta from the water & let it cool down, also keep the same water to be used in preparation of the gravy to provide the dish with the authentic taste, Once the Gutta cools; cut it into small pieces. Your Gatta is ready. Keep a side. 

 

INGREDIENTS FOR GRAVY

 

2tbsp Oil

½ tsp Cumin seeds

¼ tsp Asafoetida

2 Onion chopped

2tsp Red chilly powder

2tsp Dhainya powder

1/4tsp Haldi powder

Salt to taste

1tbsp Curd slightly beaten

1tsp Garlic paste

1/4tsp Gram masala powder

*For garnish chop Coriander leaves.

 

HOW TO MAKE GRAVY

 

  • Heat the oil in a pan. Add cumin seeds, Asafoetida add chopped Onion; fry the content till it gets a golden brown colour.
  • Mix beaten curd, Chilly powder, Dhaniya powder, Haldi powder, Garlic paste & Salt. Once the paste gets perfectly mixed pour it in the pan.
  • Let the mixture cook till you can see the oil &the gravy separate. When it’s done add the Gatta prepared earlier into the mixture and let it cook for another 5 minutes.
  • The dish is almost ready if you want it dry; if you are fond of curry add the water in the dish kept earlier while boiling Gatta as per your liking and cook for 5 more minutes.

Your Rajasthani  Gatta is now ready to be served. Garnish it with coriander leaves & a pinch of gram masala.

 

 

So, hope you liked the effort, please write your reviews in the comment box so I can solve your queries....