Rajasthani Style Sukhe Gatte Capsicum Ki Sabzi Recipe
A great combination of soft and chewy besan mixture with crunchy capsicum tossed along with spicy Indian masala. Serve it with phulka for a delicious meal.
Rajasthani Style Sukhe Gatte Capsicum Ki Sabzi Recipe is a popular dish that is famous in Rajasthan. Gatte are cylindrical or oval shaped mixture that are made from besan flour and is spiced up with chilli powder, coriander and cumin. They are used in various form in many of the Rajasthan dishes. In this recipe we have sautéed it along with capsicum with no onion and no garlic option. The masala added to the sabzi are simple and provides a wonderful taste.
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.
If you are looking for more Sabzi Recipes here are some :
- Aloo Gobi Ki Sabzi Recipe
- Aloo Parwal Sabzi Recipe (A Classic Bengali Dish)
- Batata nu Shaak Recipe (Aloo Tamatar Ki Sabzi)
10 M
30 M
40 M
4 Servings
Ingredients
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Ingredients for the gatte (gram flour dumplings)
- 1 cup Gram flour (besan)
- 1/2 teaspoon Ajwain (Carom seeds)
- 1/4 teaspoon Red Chilli powder
- 2 tablespoons Curd (Dahi / Yogurt)
- 1 tablespoon Oil
- Salt , to taste Ingredients for the Sabzi
- 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
- Oil
How to make Rajasthani Style Sukhe Gatte Capsicum Ki Sabzi Recipe
To begin making the Sukhe Gatte Capsicum Ki Sabzi Recipe we will first make the gatte.
In a large mixing bowl, combine all the ingredients for the gatta. Add a few teaspoons of water at a time and knead to make a firm dough.
Knead well for about 5 minutes to make a very soft melt in the mouth gatta. 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.
Roll the dough into a long cylinder and cut them into 1 inch discs. The next step is to cook the gattas in boiling water.
In a large saucepan boil water. Once the water comes to a brisk boil, add the gattas into the water and boil until they comes floating to the top. Once they come floating to the top, boil for another 3 to 4 minutes. Drain the gattas and keep it aside.
To make the Sabzi, in a sauce pan add oil, add cumin seeds and asafoetida, allow the cumin seeds to crackle for few seconds.
Once that is done, you can add chopped bell peppers (Capsicum) and saute until the capsicum become slightly soft.
Turn the heat to low, add red chili powder, turmeric powder, garam masala, coriander powder, amchoor and salt.
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.
Saute for another 10 minutes and switch off the heat and garnish with coriander leaves and serve hot.
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.
