This is a signature dish of Rajasthan. It is basically chickpea flour dumplings boiled in water and then deep fried. These are then cooked in a yoghurt based gravy and is generally had with tandoori roti. This delicious dish can also be had with any form of rice or Indian bread.
- 1 cup besan (gram flour)
- 1 1/2 cups yoghurt
- salt to taste
- 2 tbsp. ghee (clarified butter)
- 1 tsp. coriander powder
- 1 tsp. red chilli powder
- 1/2 tsp. turmeric powder
- 1 whole red chilli
- 1/2 tsp. cumin seeds
- 1 tsp. coriander leaves, chopped
- 2 tbsp. oil
Mix together besan, salt, ghee, 1/2 tsp. red chili powder and 1/2 tsp. coriander powder. Make a stiff dough with required quantity of water.
Make long strips of the dough and cook in boiling water for 4-5 minutes. Drain and cut into pieces when cool.
Mix together the yoghurt, salt to taste, red chili powder, turmeric powder and coriander powder. Heat oil and fry the gatte pieces till light brown. Drain and add to the yoghurt mix.
Temper the same oil with 1 whole red chilli and cumin seeds. Add the yoghurt mix and simmer on a low flame for 3-4 minutes. Garnish with coriander leaves and serve with any form of rice or Indian bread.
Make long strips of the dough.
Cook in boiling water for 4-5 minutes.
Serve with any form of rice or Indian bread.