(Gram flour dumplings in rich tomato gravy)
Rajasthani cuisine intrigues probably every Indian. Being born and brought up in Rajasthan, I have a special bond with its cuisine. This mouth watering curry is a rich blend of spices and flavors, simply irresistible. Makes as excellent party dish.
Gram flour 1 1/2 cup
Fine Semolina 2 tbsp
Salt. To taste
Red chilly pd. 1/2 tsp. slightly heaped
Turmeric pd 1/4 tsp
Fennel seeds 1/2 tsp
Green chilly. 1/2 finely chopped
Ginger paste 1 tsp
Oil. 3 tbsp
Thick curd 2 tbsp
Garam masala a pinch
Asafoetida a pinch
Water 20 -25 ml. Approx
Tomato. 3 large , blanched
Green chili 1
Ginger grated 2 tsp
Yogurt 1/2 cup
Fresh malai 1 tbsp ( optional ) *
Oil 2 tbsp
Mustard seeds 1 tsp
Fennel seeds 1 tsp
Red chilly pd. 1 tsp
Turmeric pd 1/2 tsp
Coriander pd 2 tsp
Sugar 1 1/2 tsp
Asafoetida a pinch
Garam masala a big pinch
Fresh coriander. 2 tbsp
Kasuri Methi 1 tbsp
For Gatte :
In a bowl mix all dry ingredients .
Add oil and mix well.
Now add curd and mix well.
Add water, 1 tbsp at a time to make a dough slightly stiffer than roti dough.
Let it rest for 20 minutes.
Oil your hands and oil the work top.
Take a small portion of the dough and roll out into a cylinder (roll).
Repeat the same with rest of the dough.
Boil water in a wide pan and slowly lower these cylinders into it.
Boil till blisters appear on the cylinders.
To test if done, cut a small piece and taste. It should not taste raw.
Remove them from water and let them cool.
Don't throw away this water, use it to make the gravy.
Now cut these cylinders into 1/2 inch thick roundels.
For Gravy :
Puree blanched tomatoes with ginger and green chili.
Heat oil in a big wok.
Add asafoetida and mustard seeds.
When they crackle add fennel seeds.
Add red chili powder and a tbsp of water.
Now tip in the puree
Cover and cook till oil floats on top.
Add turmeric pd, and coriander pd.
Cook for a minute.
Whisk yogurt and malai.
Add it to the wok, stirring all the time to avoid curd from curdling.
Cook on slow till oil separates.
Add 2 cups water ( first use the water used for boiling Gatte) , salt and sugar.
Give it a boil. Tip in Gatte and cook for 5 -7 min. till gravy thickens a little.
Add garam masala pd. and kasuri methi.
Taste and adjust salt.
Garnish with chopped coriander .
Serve hot with an Indian bread of your choice.
Before serving check the gravy, if too thick add some hot water and give it a boil.
You can make this a day in advance for a party. Keep it in the fridge.
Only pointer is to check the thickness of the gravy as Gatte tend to absorb gravy.
You can also pan fry or deep fry the gatte before adding to the gravy. Makes the dish richer.
If serving in a party, gravy should be thick so that guests can serve it on their plate but if making it for family you can keep the gravy slightly thin so that it can be served in small bowls.