Gattyachi Rassa Bhaji | Gatte Ki Sabzi Recipe

Gattyachi Rassa Bhaji

Gattyachi Rassa Bhaji

 

Gatte ki sabzi is famously known as a Rajasthan special recipe. What many people don’t know is, this recipe is equally famous and enjoyed throughout Maharashtra. As they share borders, Maharashtra and Rajasthan tend have a strong influence on each other’s cuisine. “Gatte” or “Gatta” is a chickpea flour dumpling, that is fried and cooked in a Maharashtrian, spicy gravy. These besan dumpling taste amazing when cooked with spices and seasoning. Gatte Ki Sabzi Recipe makes an excellent lunch when served with ghadichi poli or bhajani vade. A pinch of sugar and dash of coconut, not only gives this Gattyachi Rassa Bhaji a great taste but also a mouthwatering texture. Made of besan, this Gatta Curry is very light and thus, an excellent pick for those hot summer afternoon.

For similar recipes, check: Batata Rassa Recipe, Besan Kofta Amti Recipe, Methi Kadhi Gole Recipe,Moong Vadyachi Bhaji Recipe.

So, let’s get started with Gattyachi Rassa Bhaji

 

Preparation Time: 15 minutes

Cooking Time: 30 Minutes

Total Time: 45 Minutes

Serves for 4.

 

Ingredients:

 

1) 1 cup besan (chickpea flour)

2) 1/2 tsp carom seeds

3) Chopped Onion

4) 1 tsp ginger garlic paste

5) 3 tbsp. grated dry coconut

6) 1 cinnamon

7) 1 tsp poppy seeds

8) 2-3 cloves

9) 4-5 black paper

10) 1 tsp Kashmiri red chili powder

11) 1 tsp turmeric powder

12) 1 tsp garam masala

13) Water as consistency required

14) 4 tbsp. Oil

15) Salt to taste

16) Pinch of sugar

17) Chopped coriander leaves

18) 1 lemon for serving (optional)

 

Method:

 

Take besan, carom seeds, salt, turmeric powder, red chilly powder, mix well and add 1 tsp hot oil, mix with spoon.

Add little water and make a soft dough.

Grease your palms with oil, divide dough into 8 equal portions and make small rolls out of each portion.

Boil water in a pan, add the rolls and let it cook for 10 minutes.

Remove from water and keep water for gravy.

Cut roll into 1/2 inches pieces.

Heat little oil, fry roll and keep aside.

Take a pan, heat 1/2 tsp of oil, add chopped or sliced onion and sauté till translucent.

Add cinnamon, poppy seeds, 2-3 cloves, 4-5 black paper and sauté for another 2-3 minutes.

Add grated coconut and sauté until it turns golden in colour.

Take away from flame and let it cool.

Once the mixture cools down, transfer it to a mixer jar and grind it to a smooth paste.

Heat remaining oil, add the ginger garlic paste, sauté for 2 minutes and pour coconut paste, stir well.

Add all spices – red chili powder, garam masala powder, turmeric powder,  pinch of sugar and sauté till the oil separates from the masala. Turn the flame to medium heat.

The added spices tend to change the color of the masala.

Add salt and hot water in masala and bring to boil.

Add fried rolls to gravy.

Simmer the flame, keep a lid and let it cook for another 10 minutes.

Garnish with chopped coriander.

Serve with ghadichi poli or bhajani vade.

 

How to make Gattyachi Rassa Bhaji step by step with images: 

 

1) Take besan, carom seeds, salt, turmeric powder, red chilly powder, mix well and add 1 tsp hot oil, mix with spoon.

 

Gattyachi Rassa Bhaji

Gattyachi Rassa Bhaji

 

2) Add little water and make a soft dough.

 

Gattyachi Rassa Bhaji

Gattyachi Rassa Bhaji

 

3) Grease your palms with oil, divide dough into 8 equal portions and make small rolls out of each portion.

 

Gattyachi Rassa Bhaji

Gattyachi Rassa Bhaji

 

4) Boil water in a pan, add the rolls and let it cook for 10 minutes.

 

Gattyachi Rassa Bhaji

Gattyachi Rassa Bhaji

 

5) Remove from water and keep water for gravy.

 

Gattyachi Rassa Bhaji

Gattyachi Rassa Bhaji

 

6) Cut roll into 1/2 inches pieces.

 

Gattyachi Rassa Bhaji

Gattyachi Rassa Bhaji

 

7) Heat little oil, fry roll and keep aside.

 

Gattyachi Rassa Bhaji

Gattyachi Rassa Bhaji

 

8) Take a pan, heat 1/2 tsp of oil, add chopped or sliced onion and sauté till translucent.

 

Gattyachi Rassa Bhaji

Gattyachi Rassa Bhaji

 

9) Add cinnamon, poppy seeds, 2-3 cloves, 4-5 black paper and sauté for another 2-3 minutes.

 

Gattyachi Rassa Bhaji

Gattyachi Rassa Bhaji

 

10) Add grated coconut and sauté until it turns golden in colour. Take away from flame and let it cool.Once the mixture cools down, transfer it to a mixer jar and grind it to a smooth paste.

 

Gattyachi Rassa Bhaji

Gattyachi Rassa Bhaji

 

11) Heat remaining oil, add the ginger garlic paste, sauté for 2 minutes and pour coconut paste, stir well.

 

Gattyachi Rassa Bhaji

Gattyachi Rassa Bhaji

 

12) Add all spices – red chili powder, garam masala powder, turmeric powder,  pinch of sugar and sauté till the oil separates from the masala. Turn the flame to medium heat. The added spices tend to change the color of the masala.

 

Gattyachi Rassa Bhaji

Gattyachi Rassa Bhaji

 

13) Add salt and hot water in masala and bring to boil.

 

Gattyachi Rassa Bhaji

Gattyachi Rassa Bhaji

 

14) Add fried rolls to gravy. Simmer the flame, keep a lid and let it cook for another 10 minutes.

 

Gattyachi Rassa Bhaji

Gattyachi Rassa Bhaji

 

15) Garnish with chopped coriander. Serve with ghadichi poli or bhajani vade

 

Gattyachi Rassa Bhaji

Gattyachi Rassa Bhaji



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