Tuesday, August 9, 2011

Gatte Ki Subzi (Quick & Authentic)

This is for my first Follower :)

Its a is very true and authentic style of making GATTA CURRY. In traditional style of rajasthani cooking hardly any fresh vegetables are used due to lack of availability in the region, so i have not used onion and tomato for the gravy but made it using curd.

Spices mentioned in the recipe are as per my taste one can make it milder or more spices according to the taste but rajasthani cuisine is always spicy.

I have used a SEV making machine to fasten up the process, it takes much more time to make and boil the thick size (handmade) gatta than the one made using this machine.

INGREDIENTS: (for the gatta)
Chick Pea Flour – 1cup
Salt – to taste
Red Chilly Powder – 1 tsp (or to taste)                                                    
Dhaniya Powder – 1 tbsp
Garam Masala – ½ tsp
Dry Mango Pwder – ½ tsp
Water – to make dough & to boil 4 cups
INGREDIENTS: (for the Gravy)
Curd – ½ cup
Salt – to taste
Red chilli powder – 1 tsp or to taste
Coriander powder – 2 tbsp
Garam Masala – ½ tsp
Hing – ¼ tsp
Cumin Seeds – ½ tsp
Refined oil – 2 tpsp
Dry mango powder – ½ tsp
Chat masala – ½ to 1 tsp
Water – little to dissolve spices
Method(for Gatta):-
  1.  Make a soft dough using all above ingredients take care not to put much water add water little by little.
  2.  Put the dough in the bhujiya (sev) maker with thick size moulds and drop the strings of dough in boiling water.
  3. Cook it till 3-4 boils and after that remove the froth, do not drain the water keep it aside.

Method(for Gravy):-
  1. Heat oil in a pan add cumin seeds & hing let it crackle then two tbsp of water mix all spices in it (except dry mango pwdr & chaat masala) and cook till oil separates.
  2. Slow the flame and add curd (mixed with dry mango pwdr & chaat masala) again cook till the oil separates.
  3. Add the gatta with water which we had cooked earlier and simmer for 2-3 mins. Check seasoning and add water to adjust the consistency of gravy to your choice.
  4. Garnish with chopped coriander & serve hot.          



  1. Thanks Neetu... all the very best for the journey!!!

  2. This comment has been removed by the author.

  3. Good beginning...but if you post pics of the final dish, it would be great. See here...

  4. thankssss for the comment... :) yup yup i'll post the pics as well.

  5. Hi Neetu , i cooked this recipe for blog hop today and enjoyed it. Thanks for this quick gatte preparation.