Suitable for:
Vegan, Vegetarian, Low Carb
Serves:
1-2 people
Time:
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
Recipe Macros: Defatted Soya Gatte ka Saag
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 426 kcal | 41 g | 11 g | 56 g | 42 g |
Ingredients: Defatted Soya Gatte Ka Saag
| Ingredient (for Gatta Dough) | Qty | Ingredient (for Gravy) | Qty |
|---|---|---|---|
| Defatted Soya Flour | 50 g | Oil | 5 g |
| Besan | 50 g | Ginger Garlic Paste | 1/2 tsp |
| Curd | 50 g | Green Chilies | 1/2 tsp |
| Salt | As per taste | Salt | 1 tsp or as per taste |
| Haldi | 1/2 tsp | Haldi | 1/2 tsp |
| Red Chili Powder | 1/2 tsp | Red Chili Powder | 1/2 tsp |
| Baking Soda | 1/2 tsp | Tomato Puree | 200 gm |
| Ajwain | 1/4 tsp | Ajwain | 1/4 tsp |
| Kasuri Methi | 1/4 tsp | Kasuri Methi | 1/4 tsp |
| Water | As required | Amchur Powder | 1/2 tsp |
| Dhaniya Powder | 2 tsp | ||
| Coriander Leaves | For garnishing | ||
| Curry Leaves | 5-6 pcs |
Procedure: Making Gatta
- Mix all the ingredients and make a soft dough.
- Then divide the dough into equal pieces and roll each piece like a cylinder.
- Meanwhile heat water in a vessel and bring it to boil.
- Now add the cylindrical dough to the boiling water.
- Note: The cylinders will immediately sink to the bottom
- After 3-4 minutes, they come up and float on the surface.
- Allow them to cook for 2 more minutes and then remove them from the water.
- Tip: You can keep some of this water for the gravy.
- Let them cool and now cut the cylinder into pieces like gatta.
Procedure: Making Gravy
- Heat oil in a kadhai and the oil is hot add ajwain and green chillies along with curry leaves and ginger garlic paste.
- Tip: You can dry roast them to reduce calories.
- Let it roast for a minute and now add the tomato puree along with other spices.
- Let it puree cook on medium flame till the tomatoes leave oil on the sides.
- Now add gattas to the gravy and slowly mix them.
- Let it cook for 1-2 minutes.
- You can adjust the consistency by adding water.
- Bring the gravy to a boil and garnish with fresh coriander
Your gatte ka saag is ready.
Serve hot with defatted soya roti/ naan/ chapati/ rice.
Outcome: Bright yellowish red colour, Soft and smooth texture, Spicy and tangy taste, Spicy aroma.
Shelf Life:
Saag should easily last for 1-2 days in refrigerator.
Storage Instructions:
Refrigerate the extra gatta curry and reheat to use again.
Additional Info:
- You can make gravy with beaten curd instead of tomatoes for more tangy taste but ensure that you stir the curd continuously till it comes to boil otherwise it will separate and give a different texture.
- You can dry roast the spices while making gravy to reduce the calorie content of the dish.
- You can replace defatted soya flour with fine soya chunks powder.
