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Have you ever tasted gram flour gatta vegetable? If not, believe it, you have missed a wonderful dish! This Rajasthani cuisine is known for its unique texture and zauder gravy. Once you eat it, you will ask to make it daily. Here is the easy and delicious method of making gram flour gatta vegetable

Gram flour

For Gatta: Besan – 1 cup, yogurt – 2 tbsp, oil – 2 tablespoons, celery – 1/2 teaspoon, turmeric powder – 1/4 teaspoon, red chili powder – 1/4 teaspoon, asafetida – 1 pinch, salt – as per taste, water -water

For Gravy: 1 Paste of Ginger, Ginger -Garlic – 1 teaspoon, tomato – 2, yogurt – 1/2 cup, oil/ghee – 3-4 tablespoons, cumin – 1 teaspoon, bay leaves – 1, cinnamon piece, green cardamom – 2-3, cloves – 2-3, turmeric powder – 1 small spoon, red chirpchin – 1 short spoon – 1 short Spoon, garam masala – 1/2 teaspoon, kasoori fenugreek – 1 teaspoon, salt – as per taste, coriander – finely chopped

Method of making gram flour gatta vegetable

• • First step: Take gram flour in a big bowl. Add curd, oil, celery, turmeric powder, red chili powder, asafetida and salt and mix well. Add a little water to knead hard dough. Keep in mind that the dough is not soft, otherwise the gatta will be shattered. Cover the dough for 10-15 minutes. Make small cylindrical with flour. Heat water in a deep pot. When the water starts boiling, add gram flour rolls to it. Boil them on medium flame for 10–12 minutes, until they swim and small bubbles come on them (it shows that the gatts are cooked). Remove the gattas from the water and let it cool. Do not throw the remaining water, it can be used in gravy. When cold, cut the gattas into small pieces.

     

• • Second step: Heat ghee in a pan. Add cumin seeds, bay leaves, cinnamon, green cardamom and cloves and fry for a few seconds. Now add finely chopped onion or onion paste and fry till it becomes golden. Add ginger-garlic paste and fry for a minute until its raw smell goes. Now add turmeric powder, red chili powder and coriander powder and fry for a minute. Add tomato paste or puree and cook until the spices start releasing oil. Sleep the heat and keep stirring continuously by adding the swept curd so that the curd is not torn.

     

• • Third step: Cook the curd until it mixes well with the spices and the oil does not start separating. Now add boiled gatt water (according to the need of gravy) and mix well. Allow it to a boil. After boiling, put the chopped gatta into it. Add salt and garam masala and mix. Cover and let it cook on low flame for 5-7 minutes so that soak the taste of gatta gravy. Finally, mash the kasoori fenugreek with the palm and add finely chopped coriander and serve hot.