Ghatte Ka Saag

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Double Beans Curry, Best Lazeez Jhingey, Easy Tomato Prawns

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Ingredients

  • For the Dough:
  • 2 cups - gram flour
  • ½ tsp - Turmeric powder
  • 1.5 tsp - chili powder
  • ¼ tsp - asafetida
  • 1 tbsp - oil
  • a little Wheat flour (optional)
  • enough water to make dough
  • a pinch of ajwain
  • salt to taste
  • For the Vagaar (Tempering):
  • 2 cups - curds
  • 2 tbsp - gram flour
  • ½ tsp - Turmeric powder
  • 1 tsp - red chili powder
  • 1 tsp - Cumin seeds
  • 2 green chilies (finely chopped)
  • 1 piece Ginger
  • 2 Cloves
  • 2 tbsp - oil
  • 1 piece Cinnamon stick
  • 1 Bay Leaf
  • 1 pinch asafetida
  • salt to taste

How to Make Ghatte Ka Saag

  • To Make Dough:
  • Take 2 cups gram flour.
  • Add turmeric powder, chili powder, asafetida, oil ajwain and salt to taste.
  • Add water to make semi soft dough, if you feel that the dough is a little sticky add little wheat flour.
  • Take enough water in a big vessel.
  • Keep the water to boil.
  • In the meanwhile roll out inch cylindrical rolls from the dough - these are called ghattas.
  • When the water starts boiling, slide the ghattas into the boiling water.
  • When they expand slowly take out the rolls in a thali and let them cool.
  • Don't throw away the water.
  • Strain and keep it aside.
  • The ghattas have to be cut into small pieces after they cool down.
  • Beat the curd with gram flour.
  • Make sure no lumps are formed and keep aside.
  • For Vagaar (Tempering):
  • Heat 2 tbsp of oil in a heavy bottomed vessel.
  • When it becomes hot add cloves, cinnamon, cardamoms, bay leaves, cumin seeds, asafetida, green chilies and ginger.
  • Add the beaten curds to this vagar and keep to boil, adding turmeric powder, chilli powder and salt to taste.
  • Let it boil for about 5-7 minutes with the chopped ghattas in it.
  • Garnish with finely chopped coriander leaves before serving.