Rajasthani Palak/Spinach ke Gatte ki Sabzi

Rajasthani Palak/Spinach ke Gatte ki Sabzi

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  • Besan 1 cup ( Gram Flour)
  • Red chili powder 1 1/2 tspn
  • Turmeric powder - 1/2 tspn
  • Coriander powder - 1 tspn
  • Oil 1 tspn + 1 tspn
  • Asafoetida, Cumin Seeds
  • Curd 2/3 cup
  • Spinach - chopped 1/2 cup
  • Fresh coriqnder chopped for garnishing
  • Salt as per taste


    Wash and chop Palak/spinach.
    Add pinch of salt, turmeric, red chili powder, asafoetida, cumin seeds and a tspn oil to Besan. Then add chopped spinach/palak to it.
    Now mix all by rubbing between hands.
    Add little water (if required) to make smooth soft dough.
    Roll out balls of besan dough into cylindrical form.
    Boil water in a pan/patila and add the gatta rolls to it.
    Boil and Cook on medium flame till the gatta rolls are cooked. Test by piercing a knife or skewer. It should come out cleanly.
    When done, Remove the rolls from water and cut into pieces. Dont throw the stock. It can be used for gravy later.
    Take cup of curd and add remaining salt, haldi, dhania and mirch powder. Mix well.
    Heat ghee/oil in a kadai. Add asafoetida, cumin seeds for tadka.
    Lower flame and then Add the curd mixed with masala to the tadka. Stir well. When the masala is cooked (oil being separated from sides), add gatta pieces to the gravy. Adjust the gravy by adding the stock of gatta.
    Simmer and boil cook the gattas. An indication is when the gravy leaves the oil and we get a oily layer on the top.
    Garnish with chopped green chillies and fresh chopped coriander leaves.


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