Gatte Ki Sabji
Gatte Ki Sabji or Gram flour dumplings Curry originally is from Rajasthan region. Though, I have grown up with mum making a beautiful version of the same. And that is what I am sharing with you today.
Servings Prep Time
4people 10minutes
Cook Time
30minutes
Servings Prep Time
4people 10minutes
Cook Time
30minutes
Ingredients
for the gattas
for the gravy
Instructions
  1. Keep the water in a broad pan/kadai to boil.
  2. Mix the rest of the ingredients together to form a very soft dough. Don’t overmix or knead the dough
  3. Mold the in cylindrical shape treating it very gently
  4. Put them in the boiling water and let it cook for about 5-10 mins till they are done. i.e they start to float on the top
  5. Filter out the gattas and keep the water aside. (if you are making a dry sabji, use this water to knead a atta for paranthas)
  6. Cut them into 1 inch pieces.
  7. Now let’s make the gravy. In a heavy bottom pan, heat oil. Add jeera seeds and heat till they crackle.
  8. Add onion & ginger-garlic paste and fry till golden brown.
  9. Add tomatoes and fry for another 5 mins. add gattas and fry for another 2 mins.
  10. Add the water and let it simmer for 5 mins till desired gravy thickness is achieved.
  11. Serve hot with phulkas or rice.