Introduction
Originating from the Indian State of Rajasthan, and traversing down to the grounds of Bihar and Jharkhand, 'Gatte ki Sabzee' leaves a wonderfully spicy taste to the tongue. Specifically healthy as it consumes very little oil, and easy to cook. This particularly is a saviour when you might not have your refrigerator stacked with enough vegatables to cook. For those who arent very familiar with the name 'gatta', 'gattas' are small rolls of corn flour dough boiled and cut to pieces. Here is the recipe.
Recipe (Serves 6-7)
A) Ingredients
For Gatta rolls
200 gm: Besan
2 tbsp: Ghee
1 tbsp: Dhaniya
1 tbsp: Red chilly powder
1 tbsp: Garam Masala
1 tbsp: Salt
2 tbsp: Oil
a pinch: Haldi (Turmeric) Powder
For gravy
2 medium sized onion (finely chopped)
2 tomatoes (finely chopped)
1/2 bowl chopped fresh cilantro (dhania leaves)
1 tbsp: Red Chilli Powder
1/2 tbsp: Haldi (Turmeric) Powder
1/2 tbsp Jeera seeds
Salt to taste2-3 tbsp oil/ghee
B) Method
Mix besan + 3/4 tbsp. salt + ½ tsp red chilly powder + 1 tbsp. dhaniya powder + 1/2 tbsp. garam masala and ghee. Make a dough out of it. The mixture will turn out little sticky, so take an oil drop on your palm, and make 5-6 thin and long strips of the dough. Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces. Keep aside.
For the gravy, pour 2-3 tbsp oil/ghee in a pan, and add zeera seeds to it. When they crack, add chopped onion, chopped dhania leaves and chopped tomato. Stir well till the gravy becomes one.
Add 1 tbsp of dhania powder + 1/2 tbsp red chilli powder + salt to taste. Mix well.
Now add around 2 cups of water, and finally add the gattas. Bring it to a boil and take it off the heat.
Then leave the preparation in the pan covered, so that the aroma seeps in. We are done and ready to serve.
