RCI-Rajasthan : Gatte ki Sabzi

When i came to know about RCI-Rajasthan, i knew what I wanted to make and post…my all time favourite sabzi… Gatte ka sabzi ..a sabzi made up of besan, tomatoes and onions

This is my contribution for RCI-Rajasthan hosted by Padmaja


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RCI-Rajasthan : Gatte ki Sabzi
Servings
Ingredients
For the gravy
Servings
Ingredients
For the gravy
Instructions
  1. Mix all the ingredients for the gatte and make it into a dough using water.
  2. Leave the dough closed in a vessel for 15 minutes.
  3. Make balls out of the besan mixture and shape them in an elongated fashion as shown in the picture
  4. To cook the gatte there are two methods: a. steam the elongated shaped gatte like idlis in a pressure cooker for 15 mins or b. Take some water in a kadai and let it boil, drop these gatte in the boiling water and remove them from the boling water only when they start floating on the surface of the water.
  5. For the gravy, heat oil in a kadai, add jeera to it and let it splutter.
  6. Add the finely chopped onion and ginger - garlic paste to this and saute till both the ingredients loose their raw smell.
  7. Add the tomatoes and cook them for some time.
  8. Parallely, make pieces of the gatte ( appprox 1 inch in size) and fry them in oil.
  9. Add the fried gatte to the tomato gravy, add curd and 2 cups of water and let the whole thing simmer for about 20 mins
  10. Add salt, chilli powder and dhania powder, turmeric powder to the gravy...
  11. Granish with chopped coriander leaves and serve hot with phulkas

Mutter ke Parathe

Bengalis usually make this as a puri variety, but i usually make it as a paratha to avoid the frying… 😉

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Mutter ke Parathe
Servings
Ingredients
Dough
Filling
Servings
Ingredients
Dough
Filling
Instructions
  1. Prepare a dough with the ingredients mentioned above and set aside covered in a vessel for 30-40 minutes.
  2. Take a kadai and heat oil in it.
  3. Grind in a mixie or food processor the peas and green chillies.
  4. Take a kadai and heat oil in it.
  5. Add the jeera and saunf and let them crackle.
  6. Add the ground peas to it and add the required amount of salt and mix well.
  7. Cook the whole mixture till the mixture becomes dry. Remove and set aside in a bowl.
  8. Make small, round balls from the dough and make chappatis of about 7-8 cms.
  9. Place 1 -2 tsp of the peas filling in the middle of the chappati and make a ball again.
  10. Make a chapatti out of this and cook them on flame in a tava.
  11. Flip on both sides and cook. Add little oil on both sides to get a nice brown colour
  12. Serve hot with pickle or sabzi