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Rajasthani Oats Gatte Ki Sabzi Recipe

The Rajasthani Oats Gatte Ki Sabzi Recipe is a traditional yogurt based curry that is simmered along with a spiced gram flour dumplings. Rajasthani Oats Gatte Ki Sabzi is most often had along with millet based rotis or along with steamed rice and ghee.

Ingredients

  • 1 cup besan 120 grams
  • 40 grams Saffola Classic Masala Oats
  • 1/2 teaspoon ajwain 3 grams
  • 1/2 teaspoon red chili powder 3 grams
  • 2 tablespoons yogurt 10 ml
  • 1 teaspono Saffola Active oil 5 ml
  • salt to taste
  • Ingredients For The Kadhi (Yogurt Curry)
  • 2 tablespoons besan (gram flour)10 grams
  • 1 cup yogurt 150 ml
  • 1/4 teaspoon asafoetida 3 grams
  • 1 teaspoon turmeric powder 5 grams
  • 1/2 teaspoon red chili powder 3 grams
  • 1 bay leaf, torn 5 grams
  • an inch piece of cinnamon 5 grams
  • salt to taste
  • a small bunch of chopped coriander leaves 5 grams
  • 2 ½ cups water500 ml
  • 1 teaspoon ghee 5 ml
  • 1/2 teaspoon mustard seeds 3 grams
  • 1/2 teaspoon cumin seeds 3 grams
  • a sprig of curry leaves 5 grams

How to make Rajasthani Oats Gatte Ki Sabzi

  • To begin making the Rajasthani Oats Gatte Ki Sabzi Recipe we will first make the gatte.
  • In a large mixing bowl, combine all the ingredients for the gatta, including besan and Saffola classic masala oats. Add a few teaspoons of water at a time and knead to make a firm dough.
  • Knead well for about 5 minutes to make a very soft melt-in-the-mouth gatta. If you add more water and it does not shape into a dough, then you will have to add more gram flour and knead it well.
  • Roll the dough into a long cylinder and cut them into 1 inch discs. The next step is to cook the gattas in boiling water.
  • In a large saucepan, heat water until it comes to a brisk boil. Once the water is ready, add the gattas into the water and boil until they comes floating to the top. Once they come floating to the top, boil for another 3 to 4 minutes.
  • Drain the oats-besan gattas and keep it aside, till we get the Kadhi ready.
  • To make the kadhi, in a sauce pan, combine the yogurt, gram flour until it becomes a smooth paste. Add 2-1/2 cups of water, asafoetida, turmeric powder and salt. Stir well. Bring the kadhi mixture to a boil. While the kadhi is coming to a boil, keep whisking it until you get a very smooth kadhi.
  • You will notice that the yogurt will stop curdling when you keep whisking. Turn the heat to low, add the bay leaves, cinnamon, red chili powder and simmer the kadhi for about 10 minutes until the kadhi turns slightly thick.
  • Add the cooked gattas at this stage and boil for a few more minutes.
  • Heat oil in a tadka pan, add the ghee and the tadka ingredients and allow them to crackle. Once they crackle, turn off the heat and add the seasoning to the kadhi
  • Sprinkle coriander on top and serve.
  • To begin making the Rajasthani Oats Gatte Ki Sabzi Recipe we will first make the gatte.
  • In a large mixing bowl, combine all the ingredients for the gatta, including besan and Saffola classic masala oats. Add a few teaspoons of water at a time and knead to make a firm dough.
  • Knead well for about 5 minutes to make a very soft melt-in-the-mouth gatta. If you add more water and it does not shape into a dough, then you will have to add more gram flour and knead it well.
  • Roll the dough into a long cylinder and cut them into 1 inch discs. The next step is to cook the gattas in boiling water.
  • In a large saucepan, heat water until it comes to a brisk boil. Once the water is ready, add the gattas into the water and boil until they comes floating to the top. Once they come floating to the top, boil for another 3 to 4 minutes.
  • Drain the oats-besan gattas and keep it aside, till we get the Kadhi ready.
  • To make the kadhi, in a sauce pan, combine the yogurt, gram flour until it becomes a smooth paste. Add 2-1/2 cups of water, asafoetida, turmeric powder and salt. Stir well. Bring the kadhi mixture to a boil. While the kadhi is coming to a boil, keep whisking it until you get a very smooth kadhi.
  • You will notice that the yogurt will stop curdling when you keep whisking. Turn the heat to low, add the bay leaves, cinnamon, red chili powder and simmer the kadhi for about 10 minutes until the kadhi turns slightly thick.
  • Add the cooked gattas at this stage and boil for a few more minutes.
  • Heat oil in a tadka pan, add the ghee and the tadka ingredients and allow them to crackle. Once they crackle, turn off the heat and add the seasoning to the kadhi
  • Sprinkle coriander on top and serve.

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