This is a signature dish form the western region 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 rice.
- 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 chilly
- 1/2 tsp. cumin seeds
- 1 tsp. coriander leaves, chopped
- 2 tbsp. oil
Mix together the 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.
In the same oil, temper with 1 whole red chilly and cumin seeds. and add to the yoghurt mix. Simmer this on low flame for 3-4 minutes. Serve, garnished with coriander leaves. Can be had with rice or tandoori roti.