Monday, June 22, 2020

Rajasthani Marwadi Gatte Ki Subji

Very proudly I can say that Marwadi recipes are the most popular ones in the blog. Why not, after all I am marwari and that too from Rajasthan and thus, I am good with authentic marwari cuisine. Today we are talking about very classic, simple and yet royal looking Gatte Ki Subji.

Gatte Ki Subji is another invention that happened because of necessity. The shortage of rains and water always made Rajasthanis think out of the box and thus they commenced using gram flour (besan) to make gatte and then use it the curry. Besan is also called as chickpea flour and is so widely used in Rajasthan that you can't even imagine.

If you go to a Marwadi house on a regular day then this sabzi is made in a very casual way without any garlic, onion or tomatoes. So yes, authentically this is a no veggie curry but if it is paired with Daal Baati or is made on a special day then, you will see slight rich variation where it is uplifted by garlic, onion and even tomatoes.

Originally from Rajasthan, this curry has also changed its taste as it traveled from one part of India to other. Now we see its dry variation (without gravy) , a sindhi variation wherein its very spicy and also a Gujarati  version which is sweet and sour. I will share the recipe that is made with garlic, onion, tomatoes and yogurt (dahi/curd). Also, I was once asked to share the recipes that is without curd. To be honest, yes you can make this curry without curd but what it will lack is that yellowish orange colour. To do so, just make a semi thick tomato gravy that you would do for any curry and then just dunk in the gatte.

How to make soft gatte for gatte ki sabji?

-Always add in a litter yogurt while kneading the dough for gatte.

-You will also need to add oil in the dough.

-Do not rest the dough. Keep the water for boil and then start making the dough so that you don't have to wait.

-The dough should be just right-not too soft and not too hard either.

-Spice up the dough too. The dough needs salt, red chilli powder, turmeric and fennel seeds (saunf). My mother will always say that fennel seeds is so important in gatte ki subzi.

-Lastly, boil the gatte till you see bubbles on its skin and it becomes light and start to float on the water.



For gatte

1/2  cup chickpea flour/besan

4 tablespoons yogurt/dahi

¼ teaspoon turmeric powder

½ teaspoon fennel seeds/saunf crushed

red chili powder as per taste

salt to taste

1-2 teaspoon oil


For Curry:

3 tablespoons oil

1 teaspoon cumin seeds/jeera

1 bay leaf/tej patta

2-3 dry red chilli

1 medium onion, finely chopped

2-3 garlic cloves, grated

1 meduim tomato, finely chopped

3/4 cup whisked yogurt/dahi

1 tablespoon coriander powder/dhaniya powder

¼ teaspoon turmeric powder

Red chilli powder as per taste

1 teaspoon kasuri methi crushed

1/4 teaspoon garam massala

water as needed

salt to taste

1 teaspoon sugar


For Gatte

Start by putting water for boil in a pan.

Mix all the ingredients listed in the gatte list and make a soft dough. Add water as needed. The dough will start becoming sticky and thus it’s a good idea to oil your hands.

Divide the dough into 4 parts and shape it into logs.

Put these logs into boiling water and boil. It will take around 15-20 minutes. The gatte will become light and start to float on the water. You will also see bubbles on its skin. Boil till a knife inserted comes clean.

Take the gatte out of the water and cut into pieces.

Heat around 1 teaspoon of oil and fry the gatte.

For Gravy

Heat oil in pan. When oil gets hot add in cumin seeds, bay leaf and dry red chilli.

Add in garlic and onion and sauté till it gets cooked.

Add in chopped tomato and cover and cook till tomato becomes mushy and soft.

Mix salt, turmeric, red chili powder, sugar and coriander powder in the yogurt and mix well.

Add the yogurt mixture in the tomato paste and keep mixing till it comes to a boil.

Add water and let it boil for some time, around 5 minutes. I used around 1 and 1/2 cups water.

Add in the gatte and garam massala and boil again for 10 minutes. You might need to add in more water because gatte will thicken the gravy. So I added 1/2 cup of water again.

Garnish with kasturi methi and serve.

More Marwari Recipes you might be interested in:

Papad Ki Subji

Lehsun Ki Chutney 

Mangodi Matar

Sev Tamatar

Thursday, June 4, 2020

South Indian Aloo Masala |Boiled Potatoes' Mash For Puri and Dosa| Alu Bhaji

A south Indian style potatoes curry. A dry curry, kind of a side one, served generously on a dosa or paired alongside puri or paratha. When we talk about south Indian cuisine, picture the use of lentils, tamarind, curry leaves, mustard seeds and coconut. Right from south Indian chutneys to daily curries to routine staple food such as sambhar, idli, dosa, vada, appam-they use above mentioned ingredients a lot.

Even though the use of potatoes aka aloo, is in abundance in other parts of India, potatoes are rarely used in Southern indian cooking even today, barring one or two dishes like Potato Fry and Masala Dosa Or Alu Massala.

To tell you about southern India, South India consists of the five southern Indian states of Andhra Pradesh, Telangana, Karnataka, Kerala and Tamil Nadu as well as the union territories of Pondicherry, Lakshadweep and Andaman and Nicobar. So even though they eat similar kinds of food, the taste and the way of preparing the meal is widely different. That’s why same dosa in Chennai will be different to the one is Mysore or same idli in Kerala can be different to the one served in Hydrabad. The same goes for today's post too. Potato Massala can be kerala style, or Tamil Nadu style but since I am not from south India, I will keep it as a whole- South Indian Style Potato Masala.

Potato Massala or Aloo Massala or Aloo Bhaji is made with semi mashed potatoes. So if you ask, how to boil potatoes? You can pressure cook potatoes in the pressure cooker for 1-2 whistles. I generally use the microwave method. To do so, make a slit on the potatoes with a knife. Keep it in a glass bowl full of water and microwave for 12 minutes. You might need to reduce or increase the time depending on the size of the potatoes.

 So, once boiled potatoes are ready then you just need to sauté it with thinly sliced onions and green chilies. I would say that if you don’t have curry leaves, do not make this, because honestly curry leaves brings out such a good aroma to otherwise plain aalo masala.  It is a such a simple dish that gets ready quickly, and you can serve as a stuffing for dosa or pair along with fried poori such ajwain puri or palak poori.  You can also use this as stuffing for sandwiches, kathi rolls, wraps and frankies.


2 large potatoes boiled (around 1.5 cups)

1 medium sized onion, thinly sliced

1 green chilli, finely chopped

2 dry red chillies

2 tablespoon oil

1 teaspoon urad daal

1/2 teaspoon mustard seeds/rai

10 curry leaves

1/4 teaspoon turmeric powder/haldi

salt to taste

Little water to sprinkle


Mash the potatoes. I used hands to do so. Do not over-mash the potatoes, it should have lumps.

Heat oil in pan. When oil gets hot, add in mustard seeds. When mustard seeds starts to crackle, reduce the heat to medium.

Then add urad daal and fry till golden.

Add in curry leaves, dry red chilies, green chilies and onion. Fry onion till its transparent.

Then add in potatoes, turmeric and salt. Mix well.

Sprinkle some water to make like massala consistency. Cover and cook again for 1 minute.