Gatte ki Sabzi : With Palak

Yesterday S asked me if I were given a chance to have something before going for a long exile or fast, what would be that thing.. I got soo confused, couldnt think of anything. I love to eat almost everything vegetarian. When I made my mind in the past, I recalled  good old days when my mom used to make Sunday breakfast for us, simple yet the best . I was very fond of Gatte ki sabzi and Pakori ki sabzi she used to make. She had always used the minimum of oil and tadka, but somehow that were the best tasted gatte I have tasted. Err… S  was waiting while I was wandering in past .. I smiled and said.. anything by my mom 🙂

Since, I recalled this sabzi, I made it yesterday for dinner just with a little variation of my own. I added Spinach puree while kneading the dough for gattas..Also I kept the oil to minimum for achieving the similar consistency.  The taste was good, though nothing compared to mommy’s version. Have I stated the Universal fact ?? 🙂

Ingredients:
For the Dough :
1. 1 1/2 cup Gram Flour ( Besan )
2. 1/2 cup Spinach, washed
3. 1 tsp each of turmeric, carom seeds ( Ajwain ), Kasuri Methi, red chilli powder.
4. 2 tbsp yogurt
5. Enough warm water for kneading
6. 1 tsp oil to roll out the dough

For the Gravy :
1. 1 tsp Cumin seeds
2. 1 tsp Oil
3. Asafoetida ( Heeng )
4. 1 Onion, sliced thin
5. 2 Tomatoes, chopped
6. 2 green chilies, chopped
7. 2 tbsp yogurt
8. 1 tbsp Besan
9. Cilantro to garnish
10. 1 tsp salt, coriander powder, red chili powder, turmeric each.

Method:
1. First, puree the spinach leaves with minimum water and keep aside.
2. Sift the flour, spices together and mix well. Add in spinach puree and combine.
3. Now, add curd little by little and knead the dough with light hands. If it gets sticky, apply some oil to the hands and knead again. Keep dipping your hands in warm water for better results. Keep the dough for 10 min.
4. Roll the cylindrical pieces out of this dough with hands. Try to keep the width of the cylinder same all over the length. Keep them small if they are breaking while rolling.
5. Boil 4 cups of water in a big pan and add these cylinders into it.  Boil them of medium flame for 1012 min or until they float up to the level. Simmer for 3-4 more min and turn off the flame.
6. Drain and keep them aside. After cooling at room temperature, cut them into small pieces.
7. Now heat oil in a pressure cooker, splutter cumin seeds and heeng. Add onions, green chilies and fry for 2-3 min until onions turn brown.
8. Add tomatoes and spices. Cook them covered for some time till tomatoes get tender. I love the smell of tomatoes while they are cooking with spices. Sprinkle some water if they stick to the pan.
9. Mix yogurt with besan and beat well to avoid lumps. Combine with tomato gravy in the cooker and stir well. We add besan in yogurt so that it does not curdle while adding to the gravy.
10. Add 2 cups of water and bring to a boil. Add gatta pieces and close the lid. Cook it till one whistle and open when pressure eases out.
11. Garnish with cilantro and garam masala. Enjoy it hot with chapathi or steamed rice.

Besan with all the spices, before kneading

Rolled cylinders

Boiling gatta cylinders

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Gatte ki sabzi is a Rajasthani favorite. In my recipe, I have kept it simple but it can be made richer by shallow frying the gattas pieces after boiling and cutting them. This will provide a very rich texture and taste to the recipe. You can also increase the quantity of spices and add a bit of cream at the end. These are just the ways to provide this simple dish a creamy taste…

This goes to Flavors of Rajasthan by Sonu, Walk Through Memory Lane by Gayathri