Gatte Ki Sabzi

Although Gatte Ki Sabzi owes its origin to Rajasthan, I've attempted a Bihari version. You let me know how it turned out for you :)


You'll need:


- 200 gm gram flour (besan)
- 1 tsp coriander powder
- 2 tbsp ghee
- 250 gm curd
- 1 tsp salt
- 2 tsp oil
- 2 tsp red chilli powder
- 1 pinch turmeric powder
- Jeera


1. Start off by mixing the besan with 1/2 tsp salt, 1/2 tsp red chilli powder, 1/2 tsp coriander powder & ghee.


2. Then, make a stiff dough out of this (mere haath dukh gaye par yeh hard nahi hua mujhse :| ho sakta hai aapse ho jaaye). Once done kneading, make 6 long, thin strips of the dough.


3. Iske baad, put these strips in boiling water & cook for 5 min. Then, cut these strips into small gattas.


4. Now, strain the curd in a strainer & add 1/2 tsp salt, 1/2 tsp red chilli powder, 1/2 tsp coriander powder, 1/2 tsp coriander powder & turmeric powder. Mix well (and avoid lumps!) :D Then add the little gattas to this.


5. Heat the oil in a kadhai. Add jeere ka tadka, followed by the curd-gatta mix. Cook this for 7 min, stirring constantly till it comes to a boil.


6. Get the flame to simmer & cook for another 7 min. Shut the flame & finally add the tadka of red chilli powder. GKS done!!


TipToEat: If you want to go the extra mile, you should serve Gatte Ki Sabzi with Missi Roti. But since rice is my soul food, I'd suggest piping hot steamed rice :)