Recipe for making Rajasthani Gatte vegetable, you would have never eaten such soft and tasty Gatte before.

Gatte Recipe, Things made from gram flour are eaten extensively in Rajasthan. Rajasthani Gattes are quite famous. Gatte vegetable is eaten in most of the houses. People also like the taste of gram flour gatta. However, some people’s buttocks do not become very soft. If the grains are hard then the taste of the vegetable gets spoiled. The softer the Gattes become, the tastier they taste. Since Gatta is made from gram flour, it is also considered good for health. When there are no vegetables in the house, you can make gram flour gatta. Know how to make very soft Rajasthani style Gatte ki Sabzi?

Recipe to make Rajasthani Gatte Ki Sabzi
To prepare Gatte, take ¾ cup gram flour in a bowl.

Add 1 teaspoon red chili powder, ¼ teaspoon turmeric, ½ teaspoon coriander powder, ¼ teaspoon salt, ½ teaspoon cumin, ¼ teaspoon and some celery in the gram flour and crush it with hands.

Mix all the spices well in gram flour and now add 2 tablespoons of ghee or any oil.

The amount of ghee you add to the Gatte makes the Gatte soft, so keep the quantity of ghee correct.

Now crush the gram flour well and add lukewarm water little by little and knead it like dough.

Keep in mind that gram flour should not be kneaded for too long as it will make the dough hard.

Let the dough set for a while and then shape it into a ball and make it into a long and smooth roll.

Keep in mind that the roll should not be too thick or too thin.

Now boil 2 cups of water in a pan and put the rolls made of gram flour in the water.

Cover and cook it on high flame for 8-10 minutes and when it boils, white grains will appear in it.

Turn off the gas and leave the gatta in water. When the chhodas cool down, cut them with a knife while still in water.

For Gevri, take 1 cup fresh curd, add turmeric, chilli, coriander and salt to it.

Put oil or ghee in a pan, add garlic, cumin, asafoetida, 2 finely chopped onions, green chillies and fry.

Once the spices are roasted, add curd and spice paste. Keep stirring as soon as the curd is mixed, otherwise there is a risk of it curdling.

When the masala leaves the oil, add the gatta along with water.

You can keep the gravy as thick as you want. Serve Gatte by sprinkling green coriander on top.

Tags: food, Lifestyle