Gatte ki sabzi is the origination of marwari cuisine. This includes dumplings-like balls made with Bengal gram flour together with tangy and creamy gravy. This sabzi is mainly served with boiled rice or bajre ki roti. Making this dish is a lengthy process which ends up in a pleasant aroma and exotic texture.
For making gatta:
- One cup Bengal gram flour (besan)
- One teaspoon salt
- Half teaspoon red chili powder
- Quarter teaspoon turmeric
- Water for kneading
- One teaspoon oil
Mix all the ingredients well and knead with water until a semi-soft dough forms. Make small balls of this dough, spread them with palms or roller and then roll them to make capsule like rolls. Boil them in water for seven minutes and take them out in the strainer and keep the water aside.
- Quarter cup oil
- One cup yogurt
- Salt as per taste
- One teaspoon red chili powder
- Half teaspoon cumin seeds
- Half teaspoon grounded coriander
- Half teaspoon turmeric
- Fresh coriander leaves
Heat the oil and add cumin seeds. When they start popping, add yogurt, salt, red chili powder, grounded coriander and turmeric. Cook it for five minutes. Then add gatta and the water in which you boiled them. Let it cook on the low flame by covering the lid until gravy gets thick. Garnish with fresh coriander leaves and serve.