The Indian Kitchen- VEG CUISINE

Gatte ki sabzi

For Gatte :-

§  1 Cup Chickpea Flour (Besan)

§  A pinch of Asafoetida (Heeng)

§  1/2 Teaspoon Turmeric Powder (Haldi)

§  1/2 Teaspoon Red Chilli Powder

§  1 Teaspoon Salt or as per taste

§  1 Tablespoon Ghee / Cooking Oil

For the Curry/Gravy:-

• 1 Cup fresh Curd (Yogurt / Dahi)
• 3-4 Cloves of Garlic
• 1 inch piece of Ginger
• 2 Green Chilies
• 1 Teaspoon Black Mustard Seeds(Rai)
• 1 Teaspoon Cumin Seeds( Jeera)
• 1 pinch of Asafoetida (Heeng)
• 1/2 Teaspoon Turmeric Powder (Haldi)
• 1/2 Teaspoon Red Chili Powder
• 1/2 Teaspoon Coriander Powder (Dhania Powder)
• 1/4 Teaspoon Garam Masala
• 1 Teaspoon Salt or as per taste
• 1 Tablespoon Cooking Oil

Take Chickpea Flour (Besan) in a working bowl. Add other ingredients (1/2 Teaspoon Turmeric Powder, 1/2 Teaspoon Red Chili Powder, a pinch of Asafoetida (Heeng) and 1 Teaspoon salt). Mix all these ingredients while still in dry form.

 Mix and rub the flour between your hands to coat it completely with the oil.

Add 1/4 cup water to the mixture and make dough of Gram Flour (Besan). Add water slowly taking care that the final dough is smooth and stiff.

Now apply some oil on your palms, and divide the dough into 6-8 equal portions and roll each of these portions into long cylindrical rolls of about 1/2-inch thickness and approximately 3-4 inch length.

Take a pan and fill it with water till half full and heat it. When water starts to boil, adds the cylindrical rolls into it and allow them to cook for 3-4 minutes.

Take the rolls out when they start floating on the surface of water as they become light on getting cooked.

Transfer the cooked rolls to a plate. Repeat the process for cooking any renaming rolls. Allow few minutes to let these rolls cool.

Cut the cylindrical rolls into pieces roughly 1 inch in thickness. Gatte are now ready.

Now we proceed to make curry for Gatte. Heat 1 Tablespoon cooking oil in a pan and add 1 Teaspoon Mustard seeds (Rai). Allow Rai To Crackle. Next add 1 Teaspoon Cumin Seeds(Jeera) and a pinch of Asafoetida (Heeng).

Now add a paste made from Crushed Garlic, Ginger and Green Chilies.

Add 1/2 Teaspoon Red Chili Powder, 1/2 Teaspoon Coriander Powder (Dhania Powder), 1/4 Teaspoon Garam Masala, 1/2 Teaspoon Turmeric Powder and 1 Teaspoon Salt or as per taste.

Cook the spices on low flame for a few seconds. Add 1/2 cup of water to bring down the temperature so that Marsala does not burn.

Beat some curd to remove all lumps and add it slowly to the masala.

Mix the the curd well with Masala. Add water to adjust the consistency of the gravy. It should be thin but not watery.

When you can see the oil coming up to the surface add the gattas to it and allow it to simmer for about 4-5 minutes.

Gatte Ki Sabzi is ready.

CHeeRS….!   

     IF YOU LIKE THIS POST, PLEASE CONSIDER LIKING TO IT OR SHARING IT WITH OTHERS. I'LL LOVE TO HEAR YOUR COMMENTS...