Gatte Ki Sabzi


For Gatte
Besan (Chick Pea Flour) – 2 cup
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Coriander seeds(Crushed) – 1 tsp
Salt – as per taste
asafoetida-1/3 tsp
Dahi (Yogurt) – 4 tbsp
Oil/Ghee – 5 tbsp

For Gravy
Tomato puree – 1 cup
Ginger-Garlic paste – 1 tsp
Dahi (Yogurt) – 1 cup
Cream- 1/2 cup
Coriander Powder – 1 tsp
Red Chilli Powder – 1/2 tsp
Kashmiri red chilli powder- 1 tsp
Kasuri methi- 1 tbsp
asafoetida- 1/2 tsp
Garam Masala – 1/2 tsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Salt to taste
Sugar- 1/2 tsp
Oil – 2 tsp


For Gatte
Take a bowl andmix all dry ingredients in besan.Add oil to the besan and dahi and mix it.Make it into a firm dough.Now, take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape (about 6 inch long).Now take a large pot and boil water in it. Take enough water to put all the above made rolled gatte in it.Now, add the gatte in the boiling water. They should be fully merged in water.Cook it for10-15 min. Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean.Once all are done, drain the gatte out of water. Do not throw water as we will use it for the gravy.Cut about 1/2 – 1 inch thick gatte.
Take a pan heat refined oil half of that pan.Fry the gattas till golden brown.Drain on a tissue and Keep aside.

For Gravy:
Add all dry masalas (except sugar and salt) to dahi and mix it well till smooth.Take a wide pan, add oil
Add asafoetida, mustard seeds,Cumin seeds and let them splutter
Now, add ginger and garlic and fry for a minute
Add tomato puree,salt,sugar and fry for 5-6 minutes.Add the dahi mixture and mix till the gravy releases oil.Now, add the fried gatte pieces in it, cover and cook for 10 minutes.Add Cream Cook for another 5 minutes.
Serve hot with steamed rice.