4 pax

    40 minutes (Preparation )

10 second read: Most classic subzi from Rajasthan, there are amazing variations of this subzi available in different parts of the state. Different spices are used and also different gravy bases are used, most of which taste really good.

Final preparation 

For the gatta

Mix the oil and the besan.rub it with your finger so it mixes well. Add the rest of the ingredients and make 6 to 8 equal parts and roll into cylinders, put them into a steamer and cook for 6 to 8 minutes. Cut them into bit sized pieces and preserve.

For the gravy

Heat up the oil in a heavy bottomed pot. Add the ginger garlic paste , turmeric and the red chilly paste. Sauté for a minute. Add the besan and roast for another 2 to 3 minutes. Beat the yoghurt with the salt and add a little water. Add the cut up gattas into the gravy and cook for 5 to 7 minutes garnish with fresh coriander.


Chef's tip

Some recipes use deep fried gattas after the steaming. The process adds a dimension of flavor to the entire dish but also adds a whole lot of calories. Another way to avoid the deep frying would be to spray some oil on the gattas and bake it for 6 to 8 minutes in an over pre heated at 180 degrees C.

Ingredient Checklist:

For the Gatta

200 gms Besan
1 tsp Red chilly powder
2 tsp Dhania seeds (roasted and crushed roughly)
To taste Salt
1 tsp Dhaniya powder
2 tbsp Water
1 tbsp Oil
3 to 4 nos Green chilly (chopped)

For the gravy

300 gms Curds
To taste Salt
2 tsp Besan
1 tbsp Oil
1 tsp Red chilly powder
2 tsp Ginger garlic paste
1 tsp Turmeric
2 tsp Fresh coriander