Besan Gatte ki Sabzi
Ingredients
Gatta
- 1 cup Gram Flour
- ½ tsp Turmeric Powder
- ¼ tsp Red Chilli Powder
- 1 tbsp Oil
- 1 pinch Asafoetida
- 2-3 tbsp Water
Gravy
- ¾ cup Tomato chopped
- ¾ cup Onion chopped
- 5-6 Garlic Clove
- 1 inch Ginger
- ½ tsp Kashmiri Red Chilli powder
- ½ tsp Red Chilli Powder
- ½ tsp Turmeric Powder
- 1½ tsp Coriander Powder
- ¼ cup Thick Curd
- ¼ cup Oil
- 1 tsp Cumin Seeds
- ½ tsp Fenugreek Seeds
- 1 tbsp Coriander Leaves fine chopped
- 3 cup Water
- Salt
Instructions
- On a high flame heat 3 cups of water in a vessel. In a meanwhile take a mixing bowl and add gram flour, turmeric powder, red chilly powder, oil, salt and hing.
- Mix them together and add little water at a time. Knead stiff and smooth dough like pooris.
- Now grease your hands with oil and divide the dough in five equal parts.
- Roll each parts in four to five inch logs. Now put these logs in boiling water and boil them for 12-15 minutes.
- In a meanwhile grind together tomatoes, onions, ginger and garlic to a thick paste in a mixer grinder.
- After fifteen minutes take the logs out and cut them in small pieces (do not throw the water).
- Now heat ¼ cup of oil. As the oil gets hot add cumin and mustard seeds. Mix well and add turmeric powder and Kashmiri lal mirch powder.
- Sauté and add ground tomato onion paste. Cover and cook till oil separates from masala.
- Stir it after every few minutes to avoid burning. Once masala loses oil add coriander and red chilly powder and mix well.
- Now add whipped curd and mix thoroughly fast otherwise curd will curdle. Cook till oil starts separating again.
- Now add chopped gatta pieces and cook them with masala for few minutes.
- Add leftover water from gatta (as required), mix well and boil gravy for 8-10 minutes.
- After 10 minutes gatte ki sabzi is ready. Garnish it with some fine chopped coriander leaves. Serve it hot with parathas or chapatti.
Video
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