Category Archives: Rajasthani Cuisine

Gatte ki Sabji (Gram flour Dumplings in Yogurt Sauce)

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Gatte ki Sabji (Gram flour Dumplings in Yogurt Sauce)

Gatte ki sabji is one of the most popular dishes of Rajasthani cuisine. There is hardly any marwadi family that doesn’t make this curry. Since the climate in Rajasthan is very hot and dry, fresh vegetables are not available around the year. Many Rajasthani recipes depend on dry ingredients like different types of flours, millet, and beans. Gram flour and buttermilk are the main ingredients of this curry.

Gatte are basically cylindrical rolls of gram flour and other spices mixed into a dough and cooked in boiling water. These can be used for making a dry curry or a sauce-based curry like this one.

Apart from the sabji that is made at my home, I have enjoyed this curry the most at Rajdhani in Bangalore. Their saatpadi and gatta are to die for. I like to eat this with rice or hot puris. There is also a dry version of this curry which I will post some other time. For now, enjoy this mildly spicy and tangy curry. Happy eating!

Gatte ki Sabji (Gram flour Dumplings in Yogurt Sauce)

Ingredients

For kadhi

  • 2 cups buttermilk
  • 1 tbsp gram flour (besan)
  • ¼ tsp turmeric powder
  • 2 tsp red chilli powder
  • ¼ tsp asafoetida (heeng)
  • 8-10 curry leaves
  • 2 green chillies slit
  • 4 inch piece of ginger grated
  • 2 tsp coriander
  • ¼ tsp cumin seeds
  • ¼ tsp mustard seeds
  • 2 tbsp oil
  • 4 cloves
  • Few fenugreek seeds
  • 2 dry red chillies
  • Salt to taste

For Gatte

  • ¾ cup besan
  • 1tsp red chilli powder
  • ¼ tsp turmeric powder
  • 1 tbsp oil
  • Few carom seeds
  • Salt to taste

Recipe

Combine all the ingredients for gatte and make a stiff dough adding little water. Divide the dough into equal portions and roll them into cylindrical rolls using your palms.

Boil plenty of water and cook gattas till they float on top. Drain and let them get cool. Cut the gattas into approximately 1 ½ inch pieces and keep aside.

Whisk together buttermilk, gram flour, turmeric powder, red chilli powder, asafoetida, and salt.

Heat oil in a kadhai or a thick bottomed pan. Add cumin seeds, mustard seeds, cloves, and fenugreek seeds. Once the seeds pop, add curry leaves, green chillies, grated ginger, and dry red chillies and sauté for few seconds.

Add the whisked buttermilk mixture and bring to boil while stirring continuously otherwise the kadhi will split. Once the kadhi boils add gattas, reduce the flame and cook for 2-3 minutes. Garnish with chopped fresh coriander and serve with rice or hot puris.

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Kairi Ki Launji (Raw Mango Relish)

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Kairi Ki Launji (Raw Mango Relish)

Kairi ki launji is a raw mango relish which I have relished all my childhood. It is a summer special when raw mangoes are in season. Like any other raw mango dish from Rajasthan, this too is made to shield your body from the intense heat in the desert.

You can use slightly sweeter raw mangoes if you want to use less sugar. Or you can replace sugar with jaggery if you want a healthier version.

This sweet and sour side dish adds magic to any meal. It is quick to cook, requires very few ingredients and you can even store it for 2-3 weeks in refrigerator. You just need to warm it up when you want to eat. This is my family recipe of the Rajasthani favourite kairi ki launji.

Kairi Ki Launji (Raw Mango Relish)

Ingredients

  • 1 medium raw mango peeled and cubed
  • 2 tsp oil
  • ¼ tsp cumin seeds
  • Half of ¼ tsp mustard seeds
  • ¼ tsp nigella seeds (kalonji)
  • ¼ tsp fennel seeds (saunf)
  • ½ tsp red chilli powder
  • 1 tsp coriander powder
  • ¼ tsp turmeric powder
  • 1 ½ tsp sugar
  • ½ cup water
  • Salt to taste

Recipe

Heat oil in a thick bottomed pan or kadhai. Add cumin seeds and mustard seeds. Once the seeds pop, add nigella seeds and fennel seeds. Sauté for few seconds.

Add raw mango, red chilli powder, coriander powder, and turmeric powder and saute for 1-2 minutes.

Add water and sugar and cook covered stirring occasionally for 7-8 minutes or till the mangoes are cooked and pulpy. Remove and cool and serve with paratha or roti.

Rabdi ka Malpua (Indian Dessert Pancakes)

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Rabdi ka Malpua (Indian Dessert Pancakes)

Rabdi ka malpua is Rajasthan’s answer to pancakes. It is a dessert which is crispy on edges and soft in the center. This melt in your mouth wonder is a fried version of pancake and as with most of the Rajasthani desserts this too is made in ghee. This is a quick dessert that can be made with very few ingredients and most of which are available at home.

Malpuas are a regular feature at all the Rajasthani festivals. The way I like my malpua is soft centered, crispy on edges, and hot of course. You can garnish them with any dry fruit of your choice.

Batter of pouring consistency is the key to a perfect malpua. Keep the batter too thick and it will turn out as thick as bread. Keep it too thin and it will break when you try to turn it.

Every family has a variation to this traditional marwadi mithai. This is my family recipe of the rabdi ka malpua. Happy Eating!

Rabdi ka Malpua (Indian Dessert Pancakes)

Ingredients

Makes around 15-18 malpuas

  • 100 gms flour (maida)
  • 50 gms khova (dried whole milk)
  • 1 pinch soda
  • 5 almonds slivered
  • Approximately 1 cup milk

For sugar syrup

  • 1 ½ cup sugar
  • 1 cup water
  • 5 cardamoms powdered
  • Few strands of saffron

Recipe

Blend together maida and khova in a mixer with half of milk to make a batter of pouring consistency. Consistency of batter is the key for malpuas. Add more milk if required. Keep it aside for one hour.

When you are ready to make the malpua, add soda to the batter and mix well.

For the sugar syrup, combine all the ingredients and bring to boil. The syrup should be sticky but without strings. Keep the syrup aside. The syrup should we used warm. If it has cooled by the time of serving malpuas, you can reheat it a little.

Heat enough ghee in a flat bottom kadhai. Pour a spoonful of batter to form a pan cake. Cook on both sides till the edges are crisp and brown. Remove the malpua and dip it in the sugar syrup immediately. Remove it from the syrup. Garnish it with slivered almonds and serve warm.