"GATTE KI SABZI" Recipe
-RAJASTHANI CUISINE
INGREDIENTS:
For Gatte (dumplings):
1 cup besan (gram flour)
1/8 tsp ajwain (carom seeds)
1/2 tsp haldi (turmeric
powder)
1 tsp dhania powder
(coriander powder)
1 tsp dhania (chopped
coriander)
1 tsp mirchi powder (chilli
powder)
Salt to
taste
2 tbsp oil
Water to make dough
Water to make dough
For Gravy:
2 small cups dahi (curd), beaten
1 tbsp besan
(gram flour)
4 to
6 kadi patta (curry leaves)
1 tsp jeera (cumin
seeds)
1/2 tsp rai (mustard
seeds)
1/2 tsp saunf (fennel
seeds)
1/4 tsp hing (asafoetida)
1 tejpatta (bayleaf)
1 laung (clove)
1/4 tsp haldi (turmeric
powder)
2 tsp mirchi (chilli
powder)
2 tsp dhania (coriander)
powder
1 chopped
onion (optional)
2 tbsp oil
salt to taste
METHOD:
1. Mix all the ingredients
as mentioned for gatte or dumplings.
2. Knead smooth and stiff
dough by gradually adding water.
3. Grease
your palms with oil, divide the dough into 7-8 equal portions and roll each
portion into long cylindrical shape.
4. Cut the
rolls into small pieces.
5. Boil
the pieces for 8-10 mins.
6. Strain
it and keep aside.
7. Take
curd in a bowl and add chilly powder, turmeric powder, coriander powder, besan
and salt.
8. Mix it.
This mixture will be used for gravy.
9. Heat
1-tbsp oil (or ghee) in a pan. Add chopped pieces and shallow fry them for
2-minutes. Transfer them to a plate.
10. Heat
1-tbsp oil. Add mustard seeds. When it crackles add cumin seeds, fennel seeds,
asafoetida, bayleaf and clove. Add chopped onion and saute it till it turns
golden brown. Then pour the prepared mixture for gravy.
Mix well
and cook untill the oil comes to the surface.
11. Add
the fried gatte or dumplings to the gravy. Cook for 2-3 mins.
12.
Garnish with coriander leaves.
Serve it
with roti, paratha, phulka or any type of Indian flat bread or rice in lunch or
dinner. Enjoy! :-)