Rajasthani Palak/Spinach ke Gatte ki Sabzi

Published On September 22, 2016
In Article
By Sandhya Harsh
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Prep Time
15 mins
Cook Time
10 mins
Difficulty Level
Intermediate

Ingredients

Besan 1 cup ( Gram Flour)
Red chili powder 1 1/2 tspn
Turmeric powder - 1/2 tspn
Coriander powder - 1 tspn
Oil 1 tspn + 1 tspn
Asafoetida, Cumin Seeds
Curd 2/3 cup
Spinach - chopped 1/2 cup
Fresh coriqnder chopped for garnishing
Salt as per taste

Instructions

Wash and chop Palak/spinach.
Add pinch of salt, turmeric, red chili powder, asafoetida, cumin seeds and a tspn oil to Besan. Then add chopped spinach/palak to it.
Now mix all by rubbing between hands.
Add little water (if required) to make smooth soft dough.
Roll out balls of besan dough into cylindrical form.
Boil water in a pan/patila and add the gatta rolls to it.
Boil and Cook on medium flame till the gatta rolls are cooked. Test by piercing a knife or skewer. It should come out cleanly.
When done, Remove the rolls from water and cut into pieces. Dont throw the stock. It can be used for gravy later.
Take cup of curd and add remaining salt, haldi, dhania and mirch powder. Mix well.
Heat ghee/oil in a kadai. Add asafoetida, cumin seeds for tadka.
Lower flame and then Add the curd mixed with masala to the tadka. Stir well. When the masala is cooked (oil being separated from sides), add gatta pieces to the gravy. Adjust the gravy by adding the stock of gatta.
Simmer and boil cook the gattas. An indication is when the gravy leaves the oil and we get a oily layer on the top.
Garnish with chopped green chillies and fresh chopped coriander leaves.

Servings : 4
Ready in : 25 mins
Special Category : Healthy Food
Recipe Type : Lunch

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.