Photograph of the finished Gatte ki sabzi

India · Viên bột đậu gà sốt sữa chua Gatte ki sabzi

Gatte ki sabzi

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Besan chickpea flour Besan chickpea flour 320 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 240 g
  • Photograph of Cumin seeds Cumin seeds 8 g
  • Photograph of Kashmiri chili powder Kashmiri chili powder 8 g
  • Photograph of Coriander seed powder Coriander seed powder 12 g
  • Photograph of Hing powder Hing powder 2 g
  • Photograph of Oil Oil 100 ml
  • Photograph of Coriander Coriander 16 g
  • Photograph of Garam masala Garam masala 4 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Knead the besan flour with 15 ml of oil, salt, and a little water until it forms a firm dough, then roll it into two long strips.
  2. 2 Boil the dough sticks in boiling water for 12 minutes; they are cooked when they float to the surface. Reserve 300 ml of the boiling water.
  3. 3 Cut the dough into 2 cm pieces — the boiling water is the base for the sauce, so absolutely do not throw it away.
  4. 4 Beat the yogurt with coriander powder, chili powder, and a spoonful of besan flour, then simmer over low heat, stirring constantly for 5 minutes.
  5. 5 Add the gatte and broth and cook for 10 minutes until the sauce thickens, then sprinkle with garam masala and cilantro.

With an appliance

  • Oven 45 min

    Replace step 5: Place the grated cheese, broth, and yogurt sauce in a covered bowl and bake on the middle rack of the oven at 150 degrees for 12 minutes; the gentle heat around the bowl will prevent the yogurt sauce from sticking to the bottom or boiling over and separating.

Start cooking