Rajasthani Style Dried Gatta Capsicum Vegetable Recipe

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Preparation time

  • Total: Approximately 40 minutes
  • Preparation: 10 minutes
  • Cooking: 30 minutes

Ingredients

  • 1 cup Gram flour (besan)
  • 1/2 teaspoon Ajwain (Carom seeds)
  • 1/4 teaspoon Red Chilli powder
  • 2 tablespoons Curd (Dahi / Yogurt)
  • 1 tablespoon Sunflower Oil
  • Salt - to taste
  • 1 Green Bell Pepper (Capsicum) - cut into cubes
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/4 teaspoon Asafoetida (hing)
  • 1 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Red Chilli powder
  • 2 teaspoon Garam masala powder
  • 1 teaspoon Amchur (Dry Mango Powder)
  • 1 teaspoon Coriander Powder (Dhania)
  • 1 teaspoon Coriander Powder (Dhania)
  • Salt - to taste
  • 4 sprig Coriander (Dhania) Leaves - chopped
  • Sunflower Oil

Instructions

  1. To begin making the Sukhe Gatte Capsicum Ki Sabzi Recipe we will first make the gatte
  2. In a large mixing bowl, combine all the ingredients for the gatta
  3. Add a few teaspoons of water at a time and knead to make a firm dough
  4. Knead well for about 5 minutes to make a very soft melt in the mouth gatta
  5. If you add more water and it does not shape into a dough, then you will have to add more gram flour and knead it well
  6. Roll the dough into a long cylinder and cut them into 1 inch discs
  7. The next step is to cook the gattas in boiling water
  8. In a large saucepan boil water
  9. Once the water comes to a brisk boil, add the gattas into the water and boil until they comes floating to the top
  10. Once they come floating to the top, boil for another 3 to 4 minutes
  11. Drain the gattas and keep it aside
  12. To make the Sabzi, in a sauce pan add oil, add cumin seeds and asafoetida, allow the cumin seeds to crackle for few seconds
  13. Once that is done, you can add chopped bell peppers (Capsicum) and saute until the capsicum become slightly soft
  14. Turn the heat to low, add red chili powder, turmeric powder, garam masala, coriander powder, amchoor and salt
  15. Add the cooked gattas at this stage, mix well to combine and sprinkle some water and cook until the raw smell of spice goes away
  16. Saute for another 10 minutes and switch off the heat and garnish with coriander leaves and serve hot
  17. Serve the Sukhe Gatte Capsicum Ki Sabzi Recipe along with Kadhi Pakoras , Mooli Paratha and Kadai Paneer Recipe to make it a rich meal for your Sunday lunch

Other informations

The table below shows servings values and other necessary informations.

  • Servings
  • Cuisine
  • Course
  • Diet
  • 4
  • Rajasthani
  • Side Dish
  • No Onion No Garlic (Sattvic)
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