Full written recipe for Gatte Ki Sabzi
Prep time: 15-20 minutes
Cooking time: 30-35 minutes
Serves:4-5 people
Ingredients:
Gatte
WATER | पानी AS REQUIRED (FOR BOILING GATTE)
CORIANDER SEEDS | साबुत धनिया 1 TSP
CUMIN SEEDS | जीरा 1 TSP
FENNEL SEEDS | सौंफ 1 TSP
GRAM FLOUR | बेसन 1.5 CUPS
SALT | नमक TO TASTE
ASAFOETIDA | हींग A PINCH
CAROM SEEDS | अजवाइन 1/2 TSP (CRUSHED)
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
KASURI METHI | कसूरी मेथी 1/2 TSP (CRUSHED)
GHEE | घी 2 TSP
OIL | तेल 1 TSP
WATER | पानी AS REQUIRED
OIL | तेल AS REQUIRED
Final gravy
GHEE | घी 2 TBSP
GARLIC | लेहसुन 2 TBSP (CHOPPED)
GINGER | अदरक 1 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED)
ONION | प्याज़ 2 MEDIUM SIZED. (CHOPPED)
ASAFOETIDA | हींग 1/4 TSP
RED CHILLI | लाल मिर्च 2 NOS.
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
HOT WATER | गरम पानी A SPLASH
TOMATO | टमाटर 1 NO. (PUREE)
SALT | नमक TO TASTE
CURD | दही 1 CUP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 2 TSP
GARAM MASALA | गरम मसाला 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
KASURI METHI | कसूरी मेथी 1 TSP (CRUSH)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Set a stock pot filled with water over high flame so that by the time you shape the gatte the water comes to a boil.
Add coriander seeds, cumin seeds & fennel seeds into a mortar or a mixer grinder jar & grind them into a coarsely crushed spices mix, half of the quantity will be used for the dough & the remaining will be added in the gravy.
To make the dough sieve & add the gram flour into a large bowl & then add the remaining dry ingredients & mix well.
Then add the ghee & oil, mix well & then add the curd, mix well again.
Further add water gradually & combine all the dry flour, you have to knead a soft dough so add water accordingly.
Once all the dry flour has combined transfer the dough onto the kitchen platform, coat your hand with a bit of oil & knead the dough for 1-2 minutes until the dough becomes smooth.
Further roll the dough into a thick log & divide it into 3 equal parts, then roll the divided portion into cylinders.
Cut the cylinder in half so that they fit in the stock pot.
Add them into the boiling water & cook them for 12-15 minutes.
Once boiled remove them from the boiling water & transfer them onto a sieve, let them cool down completely & reserve the water for further use.
Cut the gatte into 2 cm thick bite sized pieces once cooled, to fry these further heat oil until it gets moderately hot then add the gatte into the hot oil & fry them over high flame until golden brown & crisp, your gatte are ready.
To make the final gravy set a deep pan over high flame, add ghee once it gets hot.
Add the remaining quantity of the pounded spice mix, garlic, ginger & green chilli, stir well & cook over medium high flame for a minute.
Further chopped onion, asafoetida & red chilli, stir well & cook over medium high flame until the onions turn light golden brown.
Once the onions turn golden brown, add turmeric powder, kashmiri red chilli powder & a splash of hot water, stir well & cook for 1-2 minutes.
Further add the tomato puree, salt to taste, stir well & cook for 3-4 minutes.
Add the curd into a bowl & add all the powdered spices, whisk well, then lower the flame & add the curd mixture & keep stirring, cook until the oil separates.
Further cover it with a lid & let the masala cook for 12-15 minutes.
Once cooked, remove the lid & add reserved water used to boil the gatte to adjust the consistency & bring the gravy to a boil.
Add the fried gate & cook over medium flame for 7-8 minutes, then taste & adjust the salt if required.
Finally add kasuri methi, fresh coriander & mix well.
Your delicious dhaba style gate ki sabzi is ready.
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Intro 0:00
Gatte 1:07
Frying 6:42
Gravy 7:16
Plating 11:54
Outro 12:51