Gatte ki Sabzi Recipe (Cooked Gram flour dumplings in gravy)

Rajasthani Besan ke Gatte - From Rajasthani homes

Gatte ki sabzi is an authentic dish made in homes of Rajasthan.Gatte means gram flour dumplings. These dumplings are cooked in water and are boiled in a curd based gravy (Kadhi).I tasted this recipe in a famous restaurant on my friend's order.She is a all time fan of rajasthani dishes and have introduced many of them to us.This one was awesome with those hot pooris.Later I wanted to try them at home and surfed a bit.I tried this with common specifications from various recipes and this was a super hit at home.I have made them since more than 5 times.One must try this recipe just to feel those minute nuances in their  cooking.This dish is a good pair with hot steamed rice,poori or roti.

Cooking time:35 mins
Serves:4

We need:

For Gattas

Gram flour- 3/4 cup
Turmeric powder - 1/4 tsp
Jeera powder - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder-1 tsp
Curd - 1/2 cup
Ginger-1 tsp grated
Mint leaves - 1.5 tsp (chopped)
Baking soda - a pinch
Hing/Asafoetida - a pinch
Salt - as required
Oil-3 tsp

For Kadhi (Gravy)
Ghee - 1 tbsp
Oil- 1 tbsp
Clove -2
Dry red chillies - 4
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp (Optional)
Onion - 1 chopped
Garlic- 1 chopped
Green chili- 1  (Slit)
Ginger - 1 tsp chopped (Optional)
Jeera powder - 1/4 tsp
Chili powder - 1/2 tsp
Coriander powder-1 tsp
Curd - 1/2 cup
Hing/Asafoetida - a pinch
Salt - as required
Coriander leaves- 1 tbsp chopped
Water as required

Method:

1. Take all the ingredients under "For Gatta" except oil and curd in a bowl .Add curd little by little just enough to knead (Adding too much curd would spoil the consistency of our dish)
   
   
2. Drizzle a tsp oil to make it easier to knead.The dough must be like our roti dough.Divide it and roll it into thin long strips.
   
3. Now boil some water in a pan. Drop them with utmost care as they are delicate and let them cook.
   
4. Once cooked they float on the water surface.
   
   Now off the flame and drain them.Reserve water for future use.Thoroughly Strain the gattas and cut them into desired shapes. (I made roundlets)
   
5. Heat 2 tsp oil in a pan and fry these cut gattas.(Original recipe call for deep frying-you can try this if you desire).Fry them till golden brown and remove from heat.
   
   
   
   
6. In the same pan , add the ghee and oil - heat it.Temper cumin seeds and dry chili.Throw in chopped garlic,ginger,onion and saute till onion turns transparent.
   
   
7. Now add spices,salt and hing.
   
   Toast the spices for a minute and add little water.Water lifts up the masalas and de-glazes the pan.
   
8. Add the curd and mix it with spices.Boil it till oil floats on surface of masala and now throw in gattas.(At this stage throw in green chili if using)
   
9. Now add the left over water from cooking gattas.Simmer for 5-10 minutes till desired consistency is reached.
   
10. Garnish with coriander leaves.Serve hot  with roti or rice.