Rajasthani Gatte Ki Sabzi with Millet Roti
Boiled gatte logs from gram flour and spices, cooked as sabzi with curried seasonings, served with millet roti rounds.
- 120 g gram flour
- 100 g pearl millet flour
- 150 ml natural yogurt
- 12 g ginger
- 2 whole green chillies
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp red chilli powder
- 1 tsp garam masala
- 2 tbsp sunflower oil
- 20 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Mix gram flour with 1 tsp cumin seeds, 1/2 tsp red chilli powder, and salt
- Step 2
Add 2 tbsp oil and enough water to form a firm dough, knead for 2 minutes
- Step 3
Roll into 2cm thick logs and boil in salted water for 12 minutes
- Step 4
Remove gatte, cool slightly and slice into 1cm rounds
- Step 5
For millet roti, mix pearl millet flour with salt and warm water to form soft dough
- Step 6
Rest dough for 5 minutes, then roll into small flatbreads
- Step 7
Cook rotis on hot griddle for 1-2 minutes each side until spotted
- Step 8
Grind coriander seeds, remaining cumin, ginger, and green chillies to paste
- Step 9
Heat remaining oil, add spice paste and fry for 2 minutes
- Step 10
Whisk yogurt with remaining red chilli powder and garam masala
- Step 11
Add yogurt mixture and 200ml water, bring to gentle simmer
- Step 12
Add sliced gatte, simmer for 5 minutes, garnish with fresh coriander
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