Gatte Ki sabzi is a very famous Rajasthani yogurt based curry with no veggies No onion and no garlic. Gatta is a spiced up chickpea dough shaped like a sausage and cooked in boiling water, they are then cut and made with yogurt based gravy. Not only sabzi we make many more dishes with gatta.Like the recipe, I am going to share here, Gatte Ki thiyari is a most loved dish in my home. I make them often and it is a delicious variety rice with nothing fancy. I still remember My mom used to make this dish for every diwali with meetha chawal. This was a diwali special menu at mom’s place. There many varieties of thiyari but gatte is thiyari is a very traditional Rajasthani dish which is made only at home.Gatta as such can be made many ways such as paneer ke gatte, aloo ke gatte, Lauki ke gatte, Atte ka gatta and many more. We use leftovers very efficiently if we have leftover rice the first thing pops up is chawal ka gatta , I have been having it from my childhood. I had some other recipe lined up for G I told my hubby but he suggested Guntur Idli, I didn’t have proper ingredients. Letter G was following me where ever I go and Then this idea popped up to make our very own gatta and some variety gatta recipes which is a regular kind of food in our home. Don’t hit me :p again I tend to overdo I know, I tried making gatte ki thali, which Included Gatte ki sabzi ( obviously), gatte ki kadhi, Gatte ki chakri, Gatte Ki Kadhi,Gatter Ki thiyari and I also make Gatte ki Tikki.
Rajasthan is known for its culture and food, Most of the Rajasthani cuisine have yogurt added to it bcoz of the scarcity of water. People substitute yogurt to make the gravy. Most of the time there is a scarcity of veggie and fruits so they use pulse and dried veggies to make their curries. Most of the food is prepared to keep in mind it should last for days without heating. We follow a no onion no garlic and no greens diet for Paryushan parava ( Jains 8 days festival) which when it is tough to decide what to cook and gatta is an Instant option at all homes which doesn’t need soaking of pulses and can be made in a jiffy. Last month I share a No onion No garlic No green veggie Thali and everyone for Bm theme Indian Thali . Here I am with a No onion No garlic marwari food again, As we made yogurt based gravies a lot and gattas are most loved yogurt based gravy I thought Why not I do a Gatte Ki thali for the letter G. My mom did share this recipe on Tv show we both did in pudhuyugam (konjam soru konjam varalaru) , that was proud moment for me to make her cook for TV ..Lets move on to the recipe..
G For Gatte Ki Thiyari and Gatte Ki Thali
Gatte Ki Menu
- Gatte Ki Tikki
- Gatte Ki Kadhi
- Gatte Ki Sabzi
- Gatte Ki chakri
- Gatte Ki Thiyari
Ingredients
For Gatta
- Chickpeas Flour – 1 1/2 cups
- Carom seeds/ Ajwain – 1/4 tsp
- Oil – 1 tbsp
- Red chilli pd – 1/2 tsp
- Turmeric – 1/4 tsp
- Salt to taste
- Water as needed
For Thiyari
- Basmasti Rice – 1 1/2 cups
- Bay leaf – 1 No
- Cinnamon – 1 “Inch piece
- Cloves – 2 No
- Cardamom – 2 No
- Green Peas – 1/4 cup ( boiled)
- Pomegranate – 1/2 cup
- Ghee as needed ( to fry the nuts)
- Cashew nuts – 2-3 No
- Raisins – 2-3 No
- Oil – 1 tbsp
- Coriander Leaves – 2 tbsp ( chopped)
- Green chillies – 2 slit
- Red chilli pd – 1 tsp
- Coriander pd – 1/2 tsp
- Turmeric pd – 1/4 tsp
- Garam Masala pd – 1/4 tsp
- Lemon wedge
Method
- Wash and soak basmati rice for 15 mins and then cook them in boiling water till 75 % done.
- Drain the water and fluff the rice.
- In a bowl Mix chickpea flour, carom seeds, red chilli pd, turmeric powder, oil and mix them well.
- Add little water at a time and knead it into a stiff dough.
- Divide the dough into equal portions and form a sausage shaped elongated cylinders and keep it ready.
- Boil water in a saucepan, once the water comes to a rolling boil drop the shaped gatta and cook them till a knife inserted comes out clean.
- After the gattas boil in the water for 10 to 15 mins, drain the water and cut them into equal size pieces.
- In a saucepan, heat oil add bay leaf, cardamom, cloves, cinnamon.
- Add the cut gatta into the oil and saute them. Add red chilli pd, turmeric pd, coriander pd, garam masala.
- Mix them well till it gets coated to the gatta, if you feel the masalas are getting burned sprinkle water if needed.
- Add the cooked rice and mix them well, add the boiled peas as well.
- In another pan with little oil/ghee roast the cashew and raisins. Add them to the rice as well.
- Cover and cook the rice on low flame for 5 – 10 mins, till all the masala combine well.
- Garnish with lots of chopped coriander, pomegranate and serve hot with lemon squeezed on top.
- We usually have this rice with roasted papad but raita will go well too.
Notes
- When we make this for a regular day we do add onion and garlic to this rice and it tastes yummy as well. But without onion and garlic still, it tastes the same.
- Chickpeas Flour - 1½ cups
- Carom seeds/ Ajwain - ¼ tsp
- Oil - 1 tbsp
- Red chilli pd - ½ tsp
- Turmeric - ¼ tsp
- Salt to taste
- Water as needed
- Basmasti Rice - 1½ cups
- Bay leaf - 1 No
- Cinnamon - 1 "Inch piece
- Cloves - 2 No
- Cardamom - 2 No
- Green Peas - ¼ cup ( boiled)
- Pomegranate - ½ cup
- Ghee as needed ( to fry the nuts)
- Cashew nuts - 2-3 No
- Raisins - 2-3 No
- Oil - 1 tbsp
- Coriander Leaves - 2 tbsp ( chopped)
- Green chillies - 2 slit
- Red chilli pd - 1 tsp
- Coriander pd - ½ tsp
- Turmeric pd - ¼ tsp
- Garam Masala pd - ¼ tsp
- Lemon wedge
- Wash and soak basmati rice for 15 mins and then cook them in boiling water till 75 % done.
- Drain the water and fluff the rice.
- In a bowl Mix chickpea flour, carom seeds, red chilli pd, turmeric powder, oil and mix them well.
- Add little water at a time and knead it into a stiff dough.
- Divide the dough into equal portions and form a sausage shaped elongated cylinders and keep it ready.
- Boil water in a saucepan, once the water comes to a rolling boil drop the shaped gatta and cook them till a knife inserted comes out clean.
- After the gattas boil in the water for 10 to 15 mins, drain the water and cut them into equal size pieces.
- In a saucepan, heat oil add bay leaf, cardamom, cloves, cinnamon.
- Add the cut gatta into the oil and saute them. Add red chilli pd, turmeric pd, coriander pd, garam masala.
- Mix them well till it gets coated to the gatta, if you feel the masalas are getting burned sprinkle water if needed.
- Add the cooked rice and mix them well, add the boiled peas as well.
- In another pan with little oil/ghee roast the cashew and raisins. Add them to the rice as well.
- Cover and cook the rice on low flame for 5 - 10 mins, till all the masala combine well.
- Garnish with lots of chopped coriander, pomegranate and serve hot with lemon squeezed on top.
- We usually have this rice with roasted papad but raita will go well too.
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