India of the food we eat and the clothes we wear. The way we cook fresh vegetables may be different and it ought to be different to keep the element of surprise alive during the lunch hours. Well, 'Gatte ki sabzi' is a traditional Rajasthani dish . Gram flour (Besan) plays the anchor role in the preparation of this dish. This gram flour recipe will add wonders to your meal timings and those sitting at the dining table will be left with nothing but to lick their fingers.
The word 'Gatte' means cooked pieces of gram flour dumped in a thick spicy curd mixture turning into an unbelievably tasty recipe by the end. Being in curry form means you get to enjoy it with naan & roti alongside a salad. Plain rice is also a legit side order. Buy besan and other ingredients from an online grocery store or a traditional store as long as they sell high-quality grocery products. The benefits of gram flour are several with its high protein content and gluten-free nature. Chickpea flour nutrition also includes dietary fiber to contribute to a healthy gut resolving the issue of constipation.
The Solution Requirements to Prepare Gram Flour Pieces
- ¾ bowl of gram flour
- Quarter teaspoon turmeric (Haldi) powder
- Quarter teaspoon red chili (Lal Mirch) powder
- Quarter teaspoon cumin seeds (Zeera)
- Quarter teaspoon garam masala powder
- 2 teaspoon oil (olive oil is a healthy choice)
- Add salt to suit your taste
Ingredients for the Gravy Part - Mustard seeds - quarter teaspoon
- Cumin seeds or zeera - quarter teaspoon
- A pinch of Asafoetida powder - a resin that delegates an irresistible aroma to the cooked version
- 1 teaspoon finely sliced ginger
- 1 finely sliced green chili
- 1 finely sliced onion
- ½ teaspoon coriander powder
- ½ teaspoon red chili powder
- Quarter teaspoon garam masala powder
- Quarter cup battered yogurt
- 2 tablespoon oil (you may add 1 tablespoon oil + 1 tablespoon butter)
How to Make Chickpea Flour Pieces? - Take a large bowl and add ¾ gram flour, a quarter teaspoon of red chili powder, cumin seeds, garam masala powder, 1 teaspoon olive oil and some salt to it.
- Gradually add water to the mixture and use your hand until the dough (like we do for parathas) shapes up.
- When the dough is ready, divide it into 8 to 10 equal portions. Roll each of them into 1/2 inch thickness and 5 inches length.
- Boil, at least, 3 cups of water at medium heat. Add the thin rolls into the container and wait for 8 to 10 minutes before turning off the burner.
- Extract the cylindrical pieces of gram flour on a plate and let them cool down for a few minutes.
- Once they are at room temperature, carve out ½ inch pieces out of these rolls and your dumplings are ready.
How to Make the Gravy? - Pour 1 tablespoon of ghee or oil in a non-sticking pan and fry those dumplings over medium heat for 2 minutes. Take out the fried pieces on the same plate.
- Pour another tablespoon of oil in the same pan. Put the mustard seeds in, and when they start to pop, add a quarter teaspoon zeera, asafoetida, ginger and green chili. Let the mixture heat for 30 to 40 seconds before adding the sliced onion.
- It is time to add coriander powder, red chili powder, garam masala powder and stir the resulting mixture for less than a minute. Pour the curd in and stir for 2 to 3 minutes. When the oil appears on the surface, it is a sign to move ahead.
- Add 1 cup of water and ½ teaspoon of rock salt (natural salt) to the solution. Mix it thoroughly and wait until it starts to boil.
- Turn down the heat and add the slightly fried pieces of gram flour to the mixture.
- Cook until the mixture becomes thick. It will almost take 7 minutes to reach that point. Keep stirring so the solution doesn't stick to the bottom. If you don't want to make it thick, add a cup of water and cook for 4 more minutes.
- The recipe is ready and you may serve it to the group of visitors or your own family after sprinkling it with fresh coriander leaves.
