Relish your taste buds with gatte ki sabji using purti sunlife – refined sunflower oil

From the colourful land of Rajasthan, we bring to you a popular and authentic cuisine that is extremely delicious and easy to make. Preparing everyday meals can often be monotonous and this gravy based preparation has a unique taste and is very nutritious. Originally a Rajasthani recipe, Gatte Ki Sabzi has many variations across the country.

Nutrition Value of the Dish:
This recipe involves a rich preparation of chickpea flour dumplings with spices and thus has a high-calorie content of about 230. It is a protein-rich food and serves as a main-course filling dish. Iron present in the flour promotes healthy blood and breathing. Vitamin B present in the dish gives energy and fights against infections.

Cooking Time:
Preparation Time: 10 minutes.
Cooking Time: 40 minutes.
Servings: 4

Ingredients:
For the Gatte/ dumplings:
1. Besan or Gram Flour 1 cup.
2. Coriander seeds (crushed) ½ teaspoon.
3. Ajwain or carom seeds ¼ teaspoon.
4. Kashmiri Chilli powder ¼ teaspoon.
5. Turmeric ¼ teaspoon.
6. Curd 2 tablespoon.
7. A pinch of Hing.
8. Ghee 2 tablespoon.
9. Water to make the dumplings.

For the curry or Sabzi:
1. Purti sunflower oil 2 tablespoons.
2. Jeera or cumin 1 teaspoon.
3. 1 Tej Patta.
4. Kasuri methi 1 teaspoon.
5. Fennel seeds ½ teaspoon.
6. One Finely chopped onion.
7. A pinch of Hing.
8. Ginger garlic paste 1 teaspoon.
9. Kashmiri chilli powder 1 teaspoon.
10. Turmeric ¼ teaspoon.
11. Whisk and keep Curd 1 cup.
12. Cumin or jeera powder ¼ teaspoon.
13. Coriander powder ¼ teaspoon.
14. Salt to taste.
15. Garam masala ¼ teaspoon.

For Garnishing:
1. Curd 2 tablespoon.
2. Finely chopped Coriander leaves.

Recipe:

Gatte:
1. Mix the ingredients mentioned under the dumplings thoroughly and water to make a smooth dough.
2. Make small dumplings or Gatte out of this dough and keep aside.
3. Heat Purti Sunflower oil in a pan and fry these dumplings until they are cooked golden.
4. Keep the dumplings aside, on a tissue paper.

Sabzi:
1. In a pan heat two tablespoon of Purti sunflower oil and add jeera tej patta, fennel seeds and saute well.
2. Now, add the chopped onion in the pan and stir for 2 minutes.
3. Once the onion appears to be mushy, add the ginger garlic paste and saute until the raw smell disappears.
4. Add the powdered spices like turmeric, Hing, Kashmiri chilli powder, coriander powder, and jeera powder and mix well, on low flame.
5. Once cooked, add whisked curd and mix vigorously.
6. Add a cup of warm water and mix the ingredients nicely.
7. Once the gravy comes to boil add salt as per taste and the Gatte.
8. Now it’s time to cover the pan and cook the sabji on medium flame for more 5-6 minutes.
9. Turn the gas off and add garam masala and the crushed Kasturi methi and stir well.
10. Cover for 5 minutes.
11. Garnish with fresh cream or curd and sprinkle some freshly chopped coriander leaves. It taste yummy when served hot with naan or roti.