Tuesday, 23 December 2014


-RAJASTHANI CUISINE                              


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

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


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! :-)