Twinkle Khanna and sister Rinke enjoy a rejuvenating weekend, break their diets with this sabzi

Like many of us, Twinkle Khanna also loves to spend time with family. So she packed her bags, along with sister Rinke, and headed out for a rejuvenating weekend at a wellness retreat. Sharing a snippet from their escapade on Instagram, the actor-author wrote, “Birds of a feather twin together, Don’t miss our jelly shoes:) Is there a greater joy than escaping adult responsibilities with someone who gets all your jokes and makes you laugh until you cry? This weekend, I had a magical time with my sister.”

Sharing a little more about their time together, she added: “We broke our diets with gatte ki subzi, indulged in some retail therapy, and even got locked in a public toilet! Who’s the one person who turns all your trips into adventures?”

Tempted, we decided to explore more about ‘gatte ki sabzi’ and what makes it worthy of a cheat meal.

The unique taste and texture of gatte ki sabzi, a classic Rajasthani dish, are well-known. It is made of protein-rich besan (gram flour) dumplings cooked in hot yoghurt-based curry. 

“The addition of flavour and digestive advantages of spices like coriander, cumin, and turmeric make the dish filling and easy on the stomach,” said Chef Ruffy Shaikh, senior sous chef, ITC Grand Central, Mumbai.

The fibre facilitates digestion and delays feelings of fullness, while the protein content aids in muscle building and repair.

Additionally, yoghurt has a lot of probiotics, which help maintain the right balance of healthy bacteria in the gut to support gut health, said chef Shaikh, adding that this recipe can be prepared with very little oil as she shared one.

 

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Ingredients

For the Gatte

1 cup – Gram flour
1 tsp – Carom seeds
½ tsp – Turmeric powder
½ tsp – Red chili powder
½ tsp – Cumin seeds
¼ tsp – Asafoetida
1 tbsp – Oil
Salt to taste
Water as needed

For the Gravy

1 cup – Yogurt
1 tbsp – Gram flour
2 tbsp – Oil
1 tsp – Cumin seeds
½ tsp – Mustard seeds
¼ tsp – Asafoetida
1 tsp – Turmeric powder
1 tsp – Red chilli powder
1 tsp – Coriander powder
1 tsp – Garam masala
1 tsp – Ginger-garlic paste
Salt to taste
Fresh coriander leaves for garnish

Method

Prepare the gatte

*Gram flour, carom seeds, red chili powder, cumin seeds, turmeric powder, asafoetida, salt, and oil should all be combined in a mixing dish.
*Gradually include water and work into a solid dough.
*Roll the dough into equal parts and form it into cylinders.
*Boil water in a large pot, add a pinch of salt, and cook the gatte rolls for about 10-12 minutes.
*Take them out and allow to cool. Chop into tiny pieces.

Prepare the Gravy

*Make sure there are no lumps in the gram flour mixture after adding whisked yoghurt to a bowl.
*Add asafoetida, mustard seeds, and cumin seeds to hot oil in a pan. Let them splutter a little.
*Add ginger-garlic paste, and sauté until the raw scent goes away.
*Add coriander, red chili, and turmeric powders. Blend thoroughly.

Chef tips

*To avoid curdling, add the yoghurt mixture gradually while stirring constantly.

*Bring the mixture to a boil after adding salt. Turn down the heat so that it simmers.

*To the gravy that is simmering, add the gatte pieces. Cook for 10-15 minutes so that the gatte absorb the flavours.

*Serve hot with rice or roti and garnish with fresh coriander leaves.

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