Royal Rajasthani Gatte Ki Subzi

Ingredients

For the Gatte

• 2 cups gram flour (besan)
• ½ tsp turmeric powder
• 1 tsp red chili powder
• ½ tsp carom seeds (ajwain)
• ½ tsp cumin seeds
• Salt to taste
• 3 tbsp yogurt
• 2 tbsp ghee
• Water as required

For the Curry

• 2 cups yogurt (well whisked)
• 2 tbsp besan
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 pinch asafoetida (hing)
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• 3 cups water

Method

Preparing the Gatte

1. Mix besan, spices, salt, yogurt, and ghee.
2. Knead into a firm dough.
3. Shape into long cylindrical rolls.
4. Boil in water for 10–12 minutes.
5. Remove, cool, and slice into ½-inch pieces.

Preparing the Curry

1. Whisk yogurt, besan, and water until smooth.
2. Heat ghee in a heavy-bottom pan.
3. Add cumin and hing.
4. Add turmeric, coriander powder, and red chili powder.
5. Pour in the yogurt mixture and stir continuously.
6. Simmer for 15–20 minutes until the curry thickens.
7. Add the sliced gatte and cook for another 8–10 minutes.
8. Finish with garam masala.

Bajre Ki Roti

• 2 cups pearl millet flour (bajra atta)
• Warm water
• Salt

Mix into a soft dough, shape carefully by hand, cook on a hot griddle, and finish with desi ghee.

Traditional Chaas

• 1 cup yogurt
• 3 cups chilled water
• Roasted cumin powder
• Black salt
• Fresh coriander leaves

Blend until frothy and serve chilled.

Chef Avtar Singh Rana’s Royal Tip

For authentic royal flavor, finish the Gatte Ki Subzi with a spoon of smoked ghee infused with dried red chilies and serve in a brass handi alongside hot bajre ki roti and chilled chaas.

“Taste the Tradition, Feel the Royalty.😘😋