A unique Rajasthani curry where soft, protein-rich dumplings made from chickpea flour and eggs are simmered in a tangy, spicy yogurt-based gravy. A delicious twist on the classic Gatte ki Sabzi.
A rustic, gluten-free flatbread from Rajasthan, made from pearl millet flour. It has a nutty, earthy flavor and a slightly coarse texture, perfect for pairing with spicy curries or simply with a dollop of ghee and jaggery.
A fiery and pungent Rajasthani condiment made from fresh garlic and dried red chilies. This vibrant red chutney, also known as Lasun ki Chutney, adds a powerful kick to any meal, especially traditional pairings like bajra rotis, dal baati churma, or even as a zesty spread.
About Anda Gatte ki Sabzi, Bajra Roti and Lehsun Chutney
Protein-rich Anda Gatte with fiber-packed Bajra Roti. Aromatic, tangy, and soul-satisfying!
This marwari dish is perfect for dinner. With 652.73 calories and 20.290000000000003g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 tsp Jeera (Cumin seeds)
0.25 tsp Hing (Asafoetida)
1 medium Onion (Finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chillies (Slit lengthwise)
0.75 cup Tomato Puree (From 2 medium tomatoes)
1.5 tsp Dhania Powder (Coriander powder)
1.5 cup Reserved Gatte Water (Water used for boiling gatte)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Gatte Dough
In a mixing bowl, combine besan, ajwain, 0.25 tsp haldi powder, 0.5 tsp lal mirch powder, and 0.5 tsp salt. Mix the dry ingredients well.
Crack in the eggs, add 2 tbsp dahi and 1 tbsp vegetable oil.
Knead everything together to form a firm, smooth, and non-sticky dough. Avoid adding water. If the dough is too dry, add a few drops of oil. Let it rest for 10 minutes.
2
Shape and Boil the Gatte
Bring 4-5 cups of water to a rolling boil in a wide pan. Add a pinch of salt and a few drops of oil to the water.
Divide the rested dough into 4 equal portions. Roll each portion between your palms into a log about 3/4-inch thick.
Carefully slide the logs into the boiling water. Cook for 12-15 minutes on medium-high heat. The gatte are cooked when they float to the top and develop small bubbles on their surface.
Using a slotted spoon, remove the gatte logs and place them on a plate to cool. IMPORTANT: Reserve the cooking water for the gravy.
3
Prepare the Gravy Base
While the gatte cool, heat ghee in a kadai or heavy-bottomed pan over medium heat.
Add jeera and let them splutter. Add hing and sauté for 10 seconds.
Add the finely chopped onion and sauté until it turns soft and golden brown, which should take about 6-8 minutes.
Add the ginger-garlic paste and slit green chillies. Cook for another minute until the raw aroma disappears.
4
Cook the Masala and Add Yogurt
Add the tomato puree along with the spice powders: 0.5 tsp haldi powder, 1 tsp lal mirch powder, and 1.5 tsp dhania powder. Cook this masala, stirring occasionally, until the ghee starts to separate from the mixture (approx. 5-7 minutes).
Turn the heat to the absolute lowest setting. Wait for 30 seconds. Slowly pour in the whisked dahi while stirring the gravy continuously and vigorously. This prevents the dahi from curdling.
Continue to stir and cook on low heat for 2-3 minutes until the dahi is fully incorporated and the gravy thickens.
5
Simmer and Finish the Curry
Once the gatte have cooled slightly, slice them into 1/2-inch thick rounds.
Add about 1.5 cups of the reserved gatte cooking water to the gravy. Add 1 tsp of salt and bring the gravy to a gentle boil.
Add the sliced gatte to the simmering gravy. Cover and cook for 5-7 minutes, allowing the gatte to absorb the flavors.
Stir in the garam masala and crushed kasuri methi. Cook for one final minute.
Turn off the heat, garnish with fresh coriander leaves, and let the sabzi rest for 5-10 minutes before serving.
276cal
7gprotein
42gcarbs
9gfat
Ingredients
2 cup Bajra Flour (Also known as pearl millet flour)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed, the amount may vary)
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine the 2 cups of bajra flour and 0.5 tsp of salt. Mix well.
Gradually add warm water, a little at a time, and start gathering the flour to form a shaggy dough.
Once the flour comes together, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes. This process is crucial for a smooth, crack-free roti.
The final dough should be soft, smooth, and pliable, similar to the consistency of chapati dough. It should not be sticky or too stiff.
Cover the dough with a damp cloth and let it rest for 15 minutes. Do not rest it for too long as it can become dry.
2
Shape the Rotis
After resting, knead the dough again for one minute.
Divide the dough into 8 equal portions and roll them into smooth, crack-free balls.
Take one ball of dough. Dust your palms with a little dry bajra flour.
Gently flatten the ball and start patting it between your palms, rotating it as you go, to form a thin disc of about 4-5 inches in diameter. This is the traditional method.
For an easier method, place a dough ball on a piece of parchment paper or a plastic sheet. Flatten it slightly, cover with another sheet, and use a rolling pin to gently roll it into a 4-5 inch circle of about 1/4 inch thickness.
3
Cook the Rotis
Heat a cast-iron or earthen tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa.
Cook for about 45-60 seconds on the first side, or until you see small bubbles and the color changes slightly.
Flip the roti using tongs and cook the other side for about a minute until light brown spots appear.
For a soft, puffed roti, you can now place it directly on a low open flame using tongs. It will puff up in seconds. Flip to cook both sides evenly. Alternatively, press the roti gently on the tawa with a folded kitchen towel to help it puff up.
Repeat the process for all the remaining dough balls.
4
Serve
Once cooked, remove the roti from the heat and immediately brush it generously with ghee.
Serve the hot Bajra Roti with Rajasthani curries like Gatte ki Sabzi, dal, or simply with a dollop of white butter (makhan) and a piece of jaggery (gur).
15 Kashmiri Red Chilies (For vibrant color and mild heat)
5 Guntur Red Chilies (For heat, adjust quantity to your preference)
1 cup Garlic Cloves (Peeled)
3 tbsp Mustard Oil (For authentic flavor and preservation)
1 tsp Cumin Seeds
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Salt (Adjust to taste)
0.25 cup Water (As needed for grinding)
Instructions
1
Prepare the Chilies
Remove the stems from both Kashmiri and Guntur red chilies.
Place them in a medium bowl and cover completely with hot water.
Let the chilies soak for at least 30 minutes to soften. This makes them easier to grind into a smooth paste.
2
Grind the Chutney Paste
Drain the soaked chilies, reserving the soaking water.
In a grinder or blender jar, combine the soaked chilies, peeled garlic cloves, and cumin seeds.
Add 2-3 tablespoons of the reserved chili water and grind into a thick, smooth paste. Scrape down the sides of the jar as needed and add more water, one tablespoon at a time, only if necessary to facilitate grinding.
3
Cook the Chutney
Heat the mustard oil in a small, heavy-bottomed pan over medium-high heat until it just begins to smoke. This process tempers the oil and reduces its pungency.
Reduce the heat to low and let the oil cool for 30 seconds. Carefully add the ground garlic-chili paste to the pan. It will splutter, so stand back.
Stirring continuously, cook the paste on low heat for 7-10 minutes. This step is crucial to cook the raw garlic and enhance the flavor.
Continue cooking until the paste darkens to a deep red color and you see the oil starting to separate from the sides of the mixture.
4
Finish and Store
Turn off the heat. Stir in the salt and fresh lemon juice until well combined.
Allow the chutney to cool down completely to room temperature.
Once cooled, transfer the Lehsun Chutney to a clean, dry, and sterilized airtight glass jar. Store in the refrigerator for up to 4 weeks.
