Rajasthani Gatte Ki Sabzi Recipe With Onion & Garlic

Step 1: To begin making the Rajasthani Gatte Ki Sabzi Recipe we will first make the gatte

Step 2: In a large mixing bowl, combine all the ingredients for the gatta

Step 3: Add a few teaspoons of water at a time and knead to make a firm dough

Step 4: Knead well for about 5 minutes to make a very soft melt in the mouth gatta

Step 5: If you add more water and it does not shape into a dough, then you will have to add more gram flour and knead it well

Step 6: Roll the dough into a long cylinder and cut them into 1 inch discs

Step 7: The next step is to cook the gattas in boiling water

Step 8: In a large saucepan boil water until it comes to a brisk boil

Step 9: Once the water comes to a brisk boil, add the gattas into the water and boil until they comes floating to the top

Step 10: Once they come floating to the top, boil for another 3 to 4 minutes

Step 11: Drain the gattas and keep it aside, till we get the Kadhi ready

Step 12: To make the kadhi, in a mixing bowl, combine the yogurt, gram flour until it becomes a smooth paste

Step 13: Add 2-1/2 cups of water, asafoetida, turmeric powder, red chilli powder and salt

Step 14: Whisk well

Step 15: Heat 1 tablespoon ghee in a sauce pan; add the mustard seeds and allow it to crackle

Step 16: Add the onion, ginger and saute until the onion softens

Step 17: Add the bay leaf, cloves, cinnamon and green chillies and saute until you can smell the aromas coming through for a few seconds

Step 18: Stir in the Gatte Ki Kadhi mixture into the masala and boil briskly until the Gatte Ki Sabzi mixture thickens and comes together

Step 19: You can either keep it thick or keep it a little thin, by adding water if desired

Step 20: Once the boiled enough, stir in the boiled Gatte and simmer Rajasthani Gatte Ki Sabzi for 2 to 3 more minutes

Step 21: Once done, check the salt and spices and turn off the heat

Step 22: Stir in the coriander leaves and serve

Step 23: Serve the Gatte Ki Sabzi along with Khooba Roti and Spicy Paneer Pulao With Vegetables, Kachumber Salad and Boondi Raita