Gatte ki Subji ( Chickpea flour)

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Gatte ki Subji ( Chickpea flour)
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Gatte ki Subji ( Chickpea flour)

Recipe by Mudita BhageriaCourse: CurryCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Gatte curry
Gatte ki subji is famous in Rajasthan. It’s an unique curry but tastes delicious.
Note: The amount of spices I put are according to my taste – more on the spicy side. Feel free to change the amount depending on your taste.

Ingredients

  • 2 cups besan flour (chickpea flour)

  • ⅓ cup dahi (yogurt)

  • 2 tbs oil

  • 1 tsp ajwain

  • 1 tsp red chilly powder

  • 1/2 tsp turmeric

  • 2 tsp water

  • 1 tsp butter

  • salt to taste
    for Gettey

  • 1/2 sour yogurt

  • 1 tsp red chilly powder or to taste

  • 1 tsp turmeric

  • 2 green chilly – finely chopped

  • 2 tsp coriander leaves – chopped

  • 2 tsp ginger- grated

  • 2 tsp mustard seed

  • ½ tsp hing

  • ½ tsp curry leaves

  • 2 tbs oil for seasoning

  • ½ tsp garam masala

  • 1 tsp coriander powder

Directions

  • In a mixing bowl, add chickpea flour, dahi, oil, ajwain, red chilli powder, turmeric, water, and salt mix well. Add butter and mix thoroughly. Knead to form a stiff and sticky dough (the dough should stick to your hand).
  • In a deep pot bring 4 cups of water to a boil. Lightly coat your fingertips and hands with oil. Divide the dough into 8 equal portions and roll each portion between your hands to form a thin cylinder/log type shape.
  • Drop the “noodle” into the boiling water and boil for approx 6 to 7 minutes. Be sure to gently stir during the first minute. The cylinders will float up when they are cooked. Continue boiling afterwards for 1 minute more.
  • Remove from water and allow the noodles to cool. Do not get rid of the boiling water as it will be used in the gravy. After that, cut the cylinders into ½ inch pieces; these are the gattes.
  • Gravy
  • In a pan heat the oil. When heated, add mustard seeds, hing, and curry leaves and allow them to sizzle. Mix and add green chilly, ginger, the gattes, and boiling water. Stir. Add red chilly powder, turmeric powder, salt, garam masala, and coriander powder. Mix and add the yogurt. Stir continuously for about 3 to 5 minutes. Then, cover the lid and keep at slow heat. When the gravy is boiling, take the pan off the stove.
  • For seasoning, add coriander leaves.
  • Ready to eat! Serve with chapati and/or paratha.