Gatte Ki Sabzi (Dry And With Gravy)

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Gatte ki Sabzi (dry and with gravy). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Gatte ki Sabzi (dry and with gravy) is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They're fine and they look wonderful. Gatte ki Sabzi (dry and with gravy) is something that I have loved my entire life.

Many things affect the quality of taste from Gatte ki Sabzi (dry and with gravy), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gatte ki Sabzi (dry and with gravy) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gatte ki Sabzi (dry and with gravy) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gatte ki Sabzi (dry and with gravy) estimated approx 1 hr.

To begin with this recipe, we have to first prepare a few components. You can cook Gatte ki Sabzi (dry and with gravy) using 9 ingredients and 9 steps. Here is how you cook it.

#GA4 #week12

#keyword-beasan
It's a rajasthani delicacy and very simple to make.

Ingredients and spices that need to be Make ready to make Gatte ki Sabzi (dry and with gravy):

1. 2 cups Besan
2. 4 Tomato chopped
3. As needed Jeera, ajwain, heeng,
4. As needed red chilli powder,haldi,salt, saunf , soda
5. As needed Amchur powder,garam masala.
6. As needed green chilli,coriander chopped
7. as required Water -for dough(1 cup),for boiling(5cups)
8. 2 tbsp Ghee / oil (for tadka)
9. 1-2 lemons

Instructions to make to make Gatte ki Sabzi (dry and with gravy)

1. Take besan in a bowl or thaal.Add pinch of hing,(1 tsp -jeera,ajwain,red chilli powder,salt,haldi,sauf), pich of soda.
2. Mix all masala with hand. Make a hole and add ghee.mix the ghee nicely with hand to form crumbles.
3. Now make a tight dough by adding slight amount of water.whenthe dough is done cut it 4 parts. Roll out the dough into thin ropes.
4. Add water in a bhagauni.place ton the stove. Bring the water to boil.now add the rolled out besan ropes into the water. Cover with a lid. cook for about 20 mins.
5. When the besan ropes a done they will appear on the surface of water.Remove them from water and place in a plate.pierce with a knife.if the knife comes out clean they are well cooked.Cut them into small pieces.
6. FOR GRAVY - In a kadai add oil. Add jeera,green chilli and coriander leaves. Add chopped tomatoes.add pich of salt.cover with a lid.let it cook for 5-6 mins.
7. Add the water left in the bhagauni in the kadai.Add 1 tsp haldi,salt to taste. Add half of the gatta. Let it cook on until the oil appears to the surface.Add pich of garam masala.Add 1/2 lemon juice at the end.
8. FOR DRY GATTA- Take another kadai. Add oil, jeera,red mirchi powder,haldi powder,sukha dhania, amchur powder.add the gatta and give a nice mix. Cook for 2 mins.Add chopped coriander and half lemon juice.
9. Place them in a serving bowl. Serve Hot.

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