Thursday, February 9, 2012

Gram Flour Dumplings in Yoghurt Gravy (Gatte Ki Sabzi)

North Indian Vegetarian Main Course Special
Rajasthani Cuisine
Gram Flour Dumplings in Yoghurt Gravy (Gatte Ki Sabzi)
Serves 3-4

Chickpea/Gram Flour (Besan)- 1 Cup
Turmeric Powder-
Coriander Powder-
Salt- ¾ Tsp
Baking Powder- ¼ Tsp.
Roasted Cumin Seeds (Jeera)-
Ginger- Crushed & Finely Chopped
Pudina- Finely Chopped
Curd/Yoghurt- Whisked

For Gravy Base:
Ghee- 1 Tbsp.
Guntur Red Chillies- 3 to 4 No’s
Onion- 1, Finely Chopped
Cassia- 1 Inch Stick
Garlic- 3 Cloves, Finely Chopped
Haldi- ½ Tsp.
Red Chilli Powder-
Coriander Powder-
Green Chillies- 2, Slit
Fresh Coriander Leaves- Finely Chopped

For the Gravy:
Gatta Flavoured Oil- 1 Tbsp.
Ghee- 1 Tbsp.

In a Bowl, Add Besan, Turmeric Powder, Coriander Powder, Hing, Salt, Baking Powder & Mix Well
Roast the Jeera, Grind it in a Mortar Pestle & Add to the Besan
Add Curd, Ginger, Pudina,
Divide & Roll the Dough into long thin cylindrical Pieces (Cut according to the Gatta Size)
In a Wide Pan, Boil Water
Add the Gatta Pieces Gently, Cook Uncovered till par Cooked
Drain from Water & Keep Aside to Cool
Cut into Bite Sized Chunks
In a Non Stick pan (Kadhai), Heat Refined Oil, deep fry the Gatta Balls till Golden Brown

For the Gravy:
In a Non Stick Pan, Heat Oil & Ghee
Add the Steamed Gatta Pieces
Sprinkle Water & use the Bhunna Technique
Add Curd little by little
As the Ghee starts coming to top, Add Green Chillies & Mix Well
Add Fresh Coriander Leaves

This Recipe is a Rajputana, Marwari Community Specialty

Use the Soda Bicarb according to the Besan used, so if 2 Cups of Besan is used, ½ Tsp. Soda Bicarb will be needed
The Gatta Dough would need some Oil to help Bind

Feel free to share your views & do let us know how this one turned out :)

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