Gatte Ki Sabzi

Meal Items

Gatte Ki Sabzi
with Rice OR Roti
and Vegetables


30g rice OR 30g wheat flour for roti
200 g Vegetables for sabzi

for the Gattas:

1/4 Cup Besan
pinch Turmeric powder
pinch Dhania powder
pinch Chili powder
dash of Asafoetida
1/4 tsp Salt
1/4 tsp Cumin
1/8 piece Ginger finely chopped
1/4 tsp Mint leaves, chopped
1/4 tsp Baking soda
1/4 Cup Curd (whisked)
Oil (within daily quota)

For the Base:

Oil (within daily quota)
1 Guntur chili
1/2 tsp Cumin
1/4 Onion, finely chopped
2 Cloves
1/4 piece Cassia
1-2 cloves Garlic, finely chopped
pinch Turmeric
1/4 Chilly powder
pinch Dhania powder
dash Asafoetida
1/4 Green chilly (slit)
Coriander leaves, finely chopped


Dry roast the cumin, and then grind it in a mortar and pestle.
Mix the besan, spices and ground cumin to make the gattas batter,
then add the ginger and mint leaves.
Add 1-2 teaspoons curd with the baking soda, knead into a dough.
Add more curd if it is too dry.
Divide the dough and roll into long, thin strips.
Boil the strips in water until cooked, carefully take them out of the water.
Shallow fry in oil within oil quota to crisp them up, then place them on a plate.
In the same pan, make the base.
Add the chili and cumin, let them brown, then add the onions and saute.
Add the cloves, cassia, and garlic and saute.
Then add the powdered spices and salt.
Add some water to deglaze the pan. Use the leftover curd from making the gattas and add a little at a time to make a paste.
Add the green chili, and cook 5-7 minutes.
Finish by adding gattas and coriander leaves.