Bharwa Gatte ki Sabzi - Recipe for Chickpea Chunks stuffed with Paneer

Bharwa Gatte ki Sabzi - Recipe for Chickpea Chunks stuffed with Paneer




A traditional Rajasthani dish modified to make it even tastier! Get your hands into it and enjoy a royal taste!

How long does it take to prepare Gatte ki Sabzi?

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour

Approximately two hours to let the paneer rest
Ingredients

For the dough:
500 g Chickpea Flour
50 ml Sunflower Seed Oil
1/4 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Carom Seeds
200 ml Water

For the filling:
1 l Milk
1 Lemon

separately:
1 l Water
1/2 tbsp Sunflower Seed Oil

For the sauce:
1 tbsp Sunflower Seed Oil
1 tsp Cumin Seeds
1 tsp Garam Masala
1 tsp Coriander Powder
1 tsp Turmeric Powder
a pinch Asafetida
700 gTomatoes
200 gYoghurt

Salt according to taste
How to prepare Gatte ki Sabzi

Start by preparing paneer for the filling, for example according to this recipe. Once you have drained the water, you need to place the paneer, wrapped in a kitchen towel, under some weight, for example a big pot filled with water. In this way, the water is pressed out of the paneer. You will need to let it stand like this for about two hours.

After this, you can start further preparations. Mix the chickpea flour into 50 ml of oil. Add baking powder, salt and carom seeds and use your hands to mix it all very well again.

While you keep on kneading, you now slowly pour 200 ml or water into this mixture. Keep on kneading for another ten minutes for creating a hard and tight dough. Now separate the dough into parts which you then form into balls a bit smaller than table tennis balls.

Separate the paneer into equal amounts of pieces as the dough balls. Now take one dough ball and press it so that it forms a disk. Take one piece of paneer, place it in the middle and fold the dough around it. Close it by rolling it in between the hands, creating a roll which has about the thickness of a thumb. Repeat that with the other dough pieces and then place them aside.

Boil two liters of water in a pot. When it is boiling, gently add the stuffed dough rolls into the water. Place a lid on top and let them boil in the water for twenty minutes.

You can use this time to wash the tomatoes, place them into a blender and make puree out of them. After those twenty minutes, take out the rolls.

In the next step, take a non-stick pan and heat up half a tablespoon of oil in it. Add the dough rolls into the pan. Stir and turn them while frying them for approximately 15 minutes. They should change their colour a bit and turn a darker brown before you take them out.

You are nearly ready! Take a deep pan now and heat up half a tablespoon of oil. Add cumin seeds, garam masala, coriander, turmeric and asafetida into the pan and stir with a spoon so that the spices don’t burn. Add the tomato puree and bring it to a boil. When it is boiling, you can add the fried chickpea dough pieces and gently stir once. Now only the yoghurt needs to be added and you have to make your dish warm once more. Finally, you are ready to serve this delicious variation of Gatte ki Sabz



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