Home » Posts filed under besan ki sabzi
Ingredients:
- Bunch of Methi/ Fenugreek leaves
- 1tsp mustard seeds
- 1tsp jeera/cumin seeds
- 1tsp haldi/turmeric powder
- ¾ cup besan/ Chickpea Flour
- 2 tsp red chili powder
- 2 tsp jaggery chunks (Indian Sweetener from sugar cane juice - available in India)
- ½ cup water
- Oil
- 1 tsp sugar
- Salt to taste
Time Required: 15 mins
Method:
- Wash methi leaves and then drain the water. Chop the leaves, don’t chop it too finely.
- Heat oil in a pan, add mustard, cumin seeds allow to splutter. Then add Methi leaves cook for 2 mins
- Add red chili powder, turmeric powder and then some water and few chunks of jaggery. Then add roasted besan/chickpea flour
- To avoid lumps add besan with one hand and stir continuously with the other hand. When besan is mixed uniformly, close the pan with its lid and allow cooking on low heat for 5 – 6 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 :)
