Dinner Lunch Rajasthani Specials

Rajasthani Gatta Subji

Rajasthani gatta subji is one of the few preparations which is rich in proteins. Made up from besan and tempered with ghee making this not only delicious but very nutritious too. Besan is good source of not only protein but minerals also , plus Ghee has fat known as CLA – conjugated linoleic Acid, which has property to mobilize the stored fat from the body and utilize for energy making it a fat burner. Don’t forget Ghee is the one who makes your brain work smoother, so add a dash of ghee over your meal and enjoy the goodness. Lets see how to make the authentic rajasthani Gatta .

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Rajasthani Gatta Subji

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 118 kcal
Author Ami Paneri Upadhyay

Ingredients

For the Gatta

  • 1.5 cup Besan
  • 1/4 tsp Turmeric Powder
  • pinch Salt (as per taste)

For the Curry

  • 1 Tbsp Besan
  • 1 cup Curd
  • 1 tsp Red Chilli Powder ( or Chilli Garlic Chutney)
  • 1 tsp Turmeric Powder
  • 1/2 tsp Carrom Seeds
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • pinch Asfoetida (Hing)
  • pinch Salt (as per taste)
  • pinch Coriander Leaves for Garnish

Instructions

Make Gatta

  1. Take the besan in a bowl add salt and ¼ tsp turmeric powder and knead the flour folding lightly with the help of little water.
  2. Once the dough is ready make tubes of the dough rolling in your palms.
  3. In a broad pan boil 3-4 cups of water, add a tsp of salt in it. Once the water starts boiling add the rolls in the boiling water. Or you can place the roles in the sieve and steam them.
  4. The rolls should be steamed within 10-12 mins. Once they are ready strain them and keep them aside to cool down. Once cool down cut the roles into coin sized gatta.

Make Curry

  1. Now in a pan whisk the curds with 2 cups of water and 1 tbsp of besan. Then add salt and turmeric powder and put to boil.
  2. Once the curry starts to boil add the prepared gatta to it. Let it simmer for next 7-8 mins.
  3. Now take ghee for tempering, add mustard seeds & cumin seeds, once seeds start to crackle add carom seeds, asafoetida , red chilly powder or garlic chutney and pour it over gravy.
  4. Garnish with fresh coriander leaves and serve hot.

Recipe Notes

Nutritional Value: per portion
  • Energy: 118 kcal
  • Carbs: 12 g
  • Protein: 5 g
  • Fat: 5.3 g
p.s. you can avoid garlic chutney to make its Jain version.

About the author

Ami Paneri Upadhyay

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