Rajasthan — the Rajwadi (Royal) land of the Rajputs is a vibrant Indian state with a glorious history, remarkable architecture, widespread dessert and an extensive variety of food. Rajasthan is indeed a food paradise that has been shaped by the climatic conditions of the state. The unavailability of fresh fruits and vegetables along with a war-like lifestyle has a deep effect on its cooking style. Let’s explore the wide variety of delectable dishes that range from licking spicy food to refreshing drinks and sweet snacks to know more about its culinary heritage.
Also read: Indian Food Recipes: Churma
Gatte ki sabzi
Gatte ki sabzi is a great alternative to vegetables and tastes best with jowar roti, bajra roti or even plain steamed rice. Gatta or gram flour roundels is a dumpling often cooked in a spicy curd gravy in Rajasthan.
Ingredients
(Serves 3 to 4 persons)
For Gatta
Gram flour: 1 cup
Turmeric powder: ¼ tsp
Red chilli powder: ½ tsp
Cumin seeds: ¼ tsp
Garam masala powder: ¼ tsp
Oil: 1 tsp
Salt to taste
For gravy
Onion: 1 chopped
Grated ginger: 1 tsp
Yoghurt: ½ cup
Coriander powder: 1 tsp
Red chilli powder: 1 tsp
Garam masala powder: ¼ tsp
Mustard seed: ½ tsp
Cumin seed: ¼ tsp
Asafoetida: a pinch
Ghee or oil: 2 tsp
Step 1
Mix gram flour along with red chilli powder, turmeric powder, cumin seed, garam masala powder, ½ tsp oil and salt. Add the required amount of water and knead a stiff dough.
Step 2
Grease your palm and make equal-sized balls. Gradually roll each ball into a 4 to 5 inches long cylinder.
Step 3
Boil about 3 to 4 cups of water in a pan. Add the rolls into it and cook for about eight to ten minutes until they float on the surface of the water. Turn off the heat.
Step 4
Drain them out and let them come down to room temperature. Once cool, cut them into roundels. Shallow fry the gatta and keep them aside.
Step 5
For the gravy, heat ghee in a pan. Add mustard seeds and let them splutter. To this add asafoetida, cumin seed, ginger, and green chilli and saute for about thirty seconds. Finally, add the onion and saute till translucent.
Step 6
To this add red chilli powder, coriander powder, salt and garam masala. Add the beaten curd, stirring continuously.
Step 7
Add a cup of water and let it come to a boil. Put the fried gatta in the gravy and reduce the heat. Cook for another seven to eight minutes or until the gravy reaches the desired consistency.
Step 8
Sprinkle coriander leaves and serve along with bhakri or plain steamed rice.
