Tuesday, November 29, 2016

Gatte or besan (gram flour) ki sabzi recipe

Ingredients :

For the gatte,
  • 1 cup gram flour (besan) 
  • a pinch of asafoetida (Hing)
  • 1 tbsp dried fenugreek leaves (Kasuri methi)
  • 1/2 tsp red chilli powder 
  • 1/4 tsp salt 
  • 2 tbsps oil 
For the gravy,
  • F 1 cup whisk curd (Dahi)
  • 1 medium size onion, chopped  
  • 1 tsp ginger-garlic paste 
  • 2 green chillies 
  • few curry leaves or bay leave 
  • 2 tomatoes puree (optional)
  • salt to taste 
  • 1 tbsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder 
  • 1/4 tsp garam masala powder
  • 1/2 tsp cumin seeds
  • 2 tbsp oil or ghee 
Method :

 First to make gatte,
In a big bowl, mix gram flour, kasuri methi, salt, 1 tbsp oil, red chilli powder, Hing and mix well. Now keep sprinkling water and knead to form into a firm and smooth dough. Add 1 tbsp oil to the dough and knead again. Divide the dough into 4-5 parts and shape the dough into a 1/2 inch diameter roll. In a vessel or pan, add 3 cups of water and let it boil, once the water starts to boil, put the roll(gatte) into the water and let the roll cook for 15-20 minutes on medium flame.  Remove the roll (gatte) separately from the water and let it cool down. After cooled, cut into slices the gatte into 1/2 inch pieces.
Heat 1 tbsp oil in a pan and fry the gatte slices for 1 minute.  Heat 2 tbsps oil or ghee, add cumin seeds, curry leaves or bay leaves and crackle them. Add green chilli and onion, saute for 2 minutes on medium flame. Add garlic-ginger paste and saute for few seconds. Add all spices powder, tomato puree and salt, saute for 5 minutes. Now add whisk curd and 1/2 cup water, mix well.  And let it boil well and add the slices of the gatte and cook for 5-7 minutes on the low flame. Turn off the flame. Surve it with roti and rice.

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