CHICKPEA FLOUR DUMPLINGS IN YOGURT GRAVY ' GATTE KI SABJI'


Rajasthani gatte

CURRIED CHICKPEA DUMPLINGS
Gatte ki Sabji

one more speciality of rajesthani cusine rajesthani thali is incompleat without gatte ki sabji this vege is amazingly
yummmmmmmmmmmme belive me you will love it and you know my grand ma used to call it taka paisa ki sabji its local name in india whatever you like to call it but its taste is seriously yummmmmmy try it than tell me......


Ingredients;-
For gattas/ steamed dumplings -

besan(chickpea flour).........1 cup
oil...............2 tsp 
kasoori methi /dried fenugreek leaves.....2 tsp
Asafoetida..............1/4 tsp
garam masala / hot spices......1/2 tsp
turmeric .............1/4 tsp
red chilly powder..1/4 tsp
ginger garlic paste..1 tsp
salt as per taste

for gravy-
onion.......2 finally chopped
garlic paste.....2 tsp
curd........1 cup
cumin seeds.....1 tsp
carom seeds....1/2 tsp
kashmiri mirch powder/ kashmiri red chilli powder ....1/2 tsp
turmeric ..................1/2 tsp
coriander powder........1/2 tsp
salt as per taste
ghee/clarify butter .........2 tbsp
method:-
for gattas/dumplings-
1. Mix all the ingredients for gattas
2. knead well to make a dough
3. make 4 long rolls out of it
4. take a vessel and filled half with water now put this vessel on fire
5. add gatta rolls in this hot water and boil till gatta start floating on water stir    just once
6. take it out and reserve water for gravy
7. cut gatta vertically in small pieces keep aside
for gravy-
1. put vessel on fire heat ghee in it
2. add cumin and carom seeds in it 
3. put onion, ginger garlic past and green chilly in it stir till golden in colour
4. beat curd and mix all dry * masalas in it except salt
5. add this curd mix in vessel cook till ghee separates 
6. add gattas in it and mix well now add salt and water in it bring it to boil  
7. cook till gravy turn thick and oil separate
8. garnish with green coriander and serve hot

* MASALA IS A MIXTURE OF ALL THE SPICES IN INDIA

Comments