Thursday, 5 January 2012

Gattae ki subji

"Gatta ki subji" is an authentic Marwari (Rajasthani) dish which is prepared with gram flour and curd.

In Marwari cooking the  important ingredients are lentils, grams and curd. An addition of spices and oil/ghee enhances the flavor of  these ingredients. 
This dish is prepared in two main steps : steaming and preparing gravy.
Steaming: Gattae (made with gram flour and curd)are steamed for its cooking.
Preparing gravy: The tomato and gram flour combination gives tasty gravy for gattaes.

In this regard I have taken some references from Nita Mehta's Book "Taste of Rajasthan".
Picture presentation taken from (This recipe has been explained nicely along with pictures in this site) 

Try this recipe and enjoy the flavor of Rajasthan!!!!

1 cup gram flour(besan)
1/4 teaspoon soda bi carb
2-3 tablespoon curd
1/2 teaspoon carom seeds(ajwain)
1/2 teaspoon red chili powder(lal mirch)
1/2 teaspoon turmeric powder(haldi)
1/2 teaspoon fennel seeds powder(saunf)
1/2 teaspoon coriander powder(dhania)
1/2 teaspoon garam masala
2 teaspoon oil/ghee
1 green chili chopped nicely(optional)
salt according to taste
For gravy:
1.5 cups curd
1 tablespoon gram flour(besan)
1 cup water
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder(lal mirch powder)
1/2 teaspoon black salt(kaala namak)
2 medium tomato(puree)
1teaspoon cumin seeds(jeera)
 5-6 curry leaves(curry patta)
1/2 teaspoon asafeotida(hing)
salt according to taste
2 tablespoon oil/ghee
For gattae:
Apply a little oil/ghee on your palms before making gattae because  the  besan and curd mixture sticks to hands while kneading.
In a bowl mix all the ingredients mentioned above for gattae and knead into a soft dough. Add little more curd if required to get a smooth and soft dough. Do not use water.
Curd and gram flour
Make small balls out of this dough and roll them into cylindrical shape
raw gattae
Boil water in a vessel(enough for steaming of about 5 minutes).
Place these gattae on a steel strainer and place it on the boiling water pan and cover it with a lid. Let the gattae boil for about 5-7 minutes.
gattae after steaming
Let the gattae cool and cut them into round slices.
sliced gattae
Gattae are ready.
For gravy:
In a bowl mix curd and besan properly so that no lumps remain.
Add all the spices mentioned above and mix well. Add water and mix well so that all ingredients blend well.
curd and gram flour mixture
In a kadahi, heat ghee/oil and add hing, curry leaves and jeera. When jeera start to crack add the tomato puree and saute it.
sauting Tomato puree 
Add the curd mixture and stir well . Give 2-3 boils on high flame and let the gravy cook for 5 more minutes on low flame. Add more water if the gravy gets very thick. Finally add gattae.
gattae ki subji
Gattae ki subji is ready !! enjoy it with theplas....

Optional notes:
One can add more water to the gravy to make this dish into gatta curry.
Add gattae while serving only or else they will become too soft and will break .
some more delights from west India:
Sadabahar Poha

pav bhaji

 Daal batti  

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