Today I will touch upon the extremely sensitive topic ( sensitive for me )of "gatte ki subzi". Being a Rajasthani , it pains me to see all the bastardised recipes of gatte floating around on the internet .People try them out and invariably end up disappointed.So listen up everyone , this is how authentic "gatte ki subzi" is made . And yes it is calorie dense , so have it once a month or once a year or once in your entire life , but respect yourself and eat the real thing.
Here goes -
For 4 people take a cup of besan (chickpea flour) in a bowl
Add about 3/4 teaspoon of salt ,1/2 teaspoon jeera , 1 teaspoon red chilli powder, 1/4 to 1/2 teaspoon of hing (asafoetida).
Then , this is the most important part , take 1/4 cup of melted ghee and add about 3/4 of it . Save the rest for later .
Mix all the above together thoroughly using your hands , then make a semi hard dough with water , carefully adding very little amounts of water at a time , because besan absorbs water quickly and can become sticky if u add a lot of water at once .
Divide the dough into 3 or 4 parts , roll into cylinders and drop gently into a pan of boiling water .In about 10 to 12 minutes the cylinders will float up and become soft and develop little bubbled pock marks .This is the time to turn of the gas , drain the water (but save about a cup for later ) and keep aside our besan cylinders aside .The whole process is quite similar to making pasta dough and boiling pasta .
Next take a cup and half of yoghurt , add one teaspoon each of salt and red chilli powder , two teaspoons of coriander powder and half teaspoon of turmeric powder and whisk it thoroughly .
Heat the ghee we saved earlier in a pan , add a pinch of asafoetida (hing) , then turn down the gas to a low flame and add the yoghurt to the ghee mixing it in slowly . Then turn the gas to medium flame and allow the yoghurt to fry for a few minutes , then add one cup plain water and one cup of the water we boiled the gatte in .
allow the mixture to boil for a few minutes . Then cut the cooked besan cylinders into pieces and add them to the yoghurt mixture . Allow the subzi to simmer together for a few minutes . Serve hot garnished with chopped coriander leaves or mint leaves .
ENJOY.
Here goes -
For 4 people take a cup of besan (chickpea flour) in a bowl
Add about 3/4 teaspoon of salt ,1/2 teaspoon jeera , 1 teaspoon red chilli powder, 1/4 to 1/2 teaspoon of hing (asafoetida).
Then , this is the most important part , take 1/4 cup of melted ghee and add about 3/4 of it . Save the rest for later .
Mix all the above together thoroughly using your hands , then make a semi hard dough with water , carefully adding very little amounts of water at a time , because besan absorbs water quickly and can become sticky if u add a lot of water at once .
Divide the dough into 3 or 4 parts , roll into cylinders and drop gently into a pan of boiling water .In about 10 to 12 minutes the cylinders will float up and become soft and develop little bubbled pock marks .This is the time to turn of the gas , drain the water (but save about a cup for later ) and keep aside our besan cylinders aside .The whole process is quite similar to making pasta dough and boiling pasta .
Next take a cup and half of yoghurt , add one teaspoon each of salt and red chilli powder , two teaspoons of coriander powder and half teaspoon of turmeric powder and whisk it thoroughly .
Heat the ghee we saved earlier in a pan , add a pinch of asafoetida (hing) , then turn down the gas to a low flame and add the yoghurt to the ghee mixing it in slowly . Then turn the gas to medium flame and allow the yoghurt to fry for a few minutes , then add one cup plain water and one cup of the water we boiled the gatte in .
allow the mixture to boil for a few minutes . Then cut the cooked besan cylinders into pieces and add them to the yoghurt mixture . Allow the subzi to simmer together for a few minutes . Serve hot garnished with chopped coriander leaves or mint leaves .
ENJOY.
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