Gatte ki sabzi recipe: Try Rajasthani flavor, gram flour gatte ki sabzi recipe in lunch or dinner today.

Gatte ki sabzi recipe: The famous Gatte vegetable eaten in Rajasthan is very tasty. It is the favorite of most people. This vegetable prepared from gram flour is liked to be eaten not only in Rajasthan but in many states. It is also very easy to make.

Read:- If you throw away radish leaves after using them, then try this wonderful vegetable.

Today we are going to tell you how to make Rajasthani flavor Gatte ki Sabzi. If you have suddenly run out of vegetables in your house or you feel like eating something different from other vegetables, then you can try Gatte ki Sabzi. So let's know its recipe.

Ingredients to make Rajasthani Gatte Ki Sabzi

¾ cup gram flour
1 tsp red chilli powder
¼ teaspoon turmeric,
½ tsp coriander powder
¼ teaspoon salt,
½ teaspoon cumin,
¼ teaspoon celery

to make gravy

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1 cup fresh curd

Turmeric,

chili,

Coriander,

Salt

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Garlic,

Cumin,

Asafoetida,

2 finely chopped onions,

Green chilly

How to make Rajasthani Gatte Ki Sabzi

Read:- Prepare this quick vegetable in the morning to pack in tiffin.

To prepare Gatte, take ¾ cup gram flour in a bowl. Add 1 teaspoon red chili powder, ¼ teaspoon turmeric, ½ teaspoon coriander powder, ¼ teaspoon salt, ½ teaspoon cumin, ¼ teaspoon and a little celery to the gram flour and crush it with your hands.

Mix all the spices well in the gram flour and now add 2 tablespoons of ghee or any oil. The amount of ghee you add to the Gatte makes the Gatte soft, so keep the quantity of ghee correct. Now crush the gram flour well and add lukewarm water little by little and knead it like dough.

Keep in mind that gram flour should not be kneaded for too long as it will make the dough hard. Let the dough set for a while and then shape it into a ball and make a long and smooth roll. Keep in mind that the roll should not be too thick or too thin.

Now boil 2 cups of water in a pan and put the gram flour rolls in the water. Cover and cook it on high flame for 8-10 minutes and when it boils, white grains will appear in it. Turn off the gas and leave the gatta in water. When the chhodas cool down, cut them with a knife while still in water.

For Gevri, take 1 cup fresh curd, add turmeric, chilli, coriander and salt to it. Put oil or ghee in a pan, add garlic, cumin, asafoetida, 2 finely chopped onions, green chillies and fry. Once the spices are roasted, add curd and spice paste. Keep stirring the curd otherwise there is a risk of it curdling. When the masala leaves the oil, add the gatta along with water. You can keep the gravy as thick as per your choice. Serve Gatte by adding green coriander on top.