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Mostly in every kitchen papad is sitting in the shelf, and this classic Rajasthani recipe is the best way to use it. This will take just 8 to 10 minutes to do. At the same time it tastes too good and satisfies your dinner. It becomes our favorite sabji... I hope you will like it too! here is the recipe...
Ingredients:
- Papad/Pappadam - 15 to 20 nos. (Any brand will do, like Lizzat papad)
- Yogurt / Dahi - 1 cup
Papad is one type of Indian fryums in a shape of
thin, disc shaped often made from black gram/white lentils & rice.
Spices:
- Turmeric Powder - 1/2 tsp
- Coriander Seeds Powder - 1/2 tsp
- Cumin Seeds Powder - 1/2 tsp
- Garam Masala - 1/2 tsp (Mixture of many Indian
spices - Available in Indian store)
- Red Chili Powder - 1 tsp
- Hing/Asafoetida - a Pinch
- Salt as per taste
- (If you are using a masala papad then reduce the amount of Hing & Salt)
For Seasoning:
- Mustard Seeds - 1/2 tsp
- Cumin Seeds - 1/2 tsp
- Oil - 2 tsp
- Coriander Leaves for garnishing
Time Required: 10 mins
Method:
1. Crunch the papad in to small pieces and keep aside in a plate
2. Take a bowl add curd and all above spices and mix well nicely without the lumps. (If you are using spicy papad then reduce the amount of Hing of Salt)
3. Put a reasonable size pan on the range and heat oil. Add seeds allow to splutter
4. Add dahi/curd mixture and keep stirring till it starts separating oil
5. Add the crunched papad pieces and 1/4 cup water cover it and let it cook for 4-5 mins
Garnish with coriander leaves serve with chapati. Enjoy the ultimate quickest sabji in 10 mins. :)
As my husband said, I love South Indian dishes but it is long time to try something else so "SURPRISE ME"…. Yes that's what he said so I thought to try Rajasthani Recipes. The Famous Gatte ki Sabji. To my utter surprise it came out so good and my hubby loved it and given me the green signal to repeat it. :) So, here is the recipe...
Ingredients:
~For Gatte
- Chick Pea Flour/ Besan Powder - 1 cup
- Turmeric Powder /Haldi - 1/2 tsp
- Red Chili Powder - 1/2 tsp
- Carom Seeds / Ajwain - 1 tsp
- Coriander Seeds Powder /Dhaniya Powder - 1/2 tsp
- Salt - as per taste
- Curd - 1/4 cup
- Oil - 2 tbsp
~For Gravy
- Onion - 1 cup finely chopped
- Tomato - 1 cup finely chopped
- Ginger - 1/2" piece grated
- Garlic - 4 flakes crushed
- Yogurt/ Dahi - 1 cup
- Coriander Seeds /Dhania Powder - 1 tsp
- Cumin / Jeera Powder - 1 tsp
- Red Chili Powder - 1 tsp
- Dry Mango Powder/ Amchur - 1/2 tsp
- Garam Masala - 1/2 tsp (Mixture of many Indian
spices - Available in Indian store)
~For Seasoning
- Mustard Seeds /Rai - 1 tsp
- Cumin Seeds /Jeera - 1 tsp
- Salt - as per taste
- Oil - 2 tsp
Time Required: 30 mins
Method:
~Gatte Preparation:
1) Take a bowl add besan and add all other masala ingredients and slowly add the curd and make a firm dough (do not add more curd while mixing otherwise it will be more sticky and it becomes difficult to roll it)
2) Once done take picee of dough in hand with tsp of oil and roll it in a cylinderical shape and put rolled gatte into hot water and cook it for 10-15 mins.
3) Once the gatte rolls are cooked drain the water and chop them in to 1/2 inch thick gate & don't throw the gatte ka water preserve it we could use this for gravy
~Gravy Preparation:
1) Put a reasonable size pan on the range and heat oil. Add seeds allow to splutter
2) Add garlic + ginger paste and fry for a minute or so and then add onion and fry till onions turn brown.
4) Add tomato and fry for about 2 minutes.
5) Add salt, all other powders and Garam Masala and mix well
6) Add the dahi/curd and cook it for 2 to 3 mins or till the curd seperates from oil
7) Add the cooked gatte and 1 cup of gatte cooked drained water and mix well and cook for 3 to 4 mins. or till raw smell of masalas disappear
8) Garnish with chopped coriander leaves
Yummy super tasty gatte ki sabji is ready to serve with chapati :)
