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Tuesday, 16 February 2016

Chatpata Gnocchi Masala (Indo - Italian Fusion Style)


          Here is an amazing side dish of Gnocchi in an Indo Italian Fusion. They are small dumplings made of potato and refined flour that is had as a pasta based dish. But in this recipe, I gave a new twist and made into an Indian style chatpata - spicy and tangy side dish that goes very well with our very own chapattis or rice.  

          And for a healthier version, I went in for sweet potatoes and whole wheat flour. I make them in lots and freeze them to be used later. Do try them and present something new on your dining table. Please find below a step by step guide with pictures to prepare it.






Gnocchi-
  • 2 medium size sweet potato, boiled & mashed (approx. 2 cups mashed)
  • pinch of salt
  • 1/4 tsp. turmeric powder
  • 1 tsp coriander-cumin powder
  • 1/2 tsp. red chili powder
  • 1 tsp; kasoori methi. crushed
  • 1 egg yolk
  • 1/2-3/4 cup whole wheat flour (atta)
  • some rice flour to be dusted
Stir Fry-
  • 2 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1 onion, chopped
  • 1 tsp. garlic, chopped
  • 1 tsp. ginger, chopped
  • 1 fresh red chili, chopped
  • 2-3 tbsp. coriander stems, chopped
  • 1 sprig curry leaves
  • 1/4 tsp. asafoetida
  • 1 tsp. tomato paste
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp; garam masala powder
  • 1 tsp. red chili powder
  • 1 tsp. lime juice
  • 2 tbsp. coriander leaves, chopped
  • few sliced onion to garnish





             In a bowl mix together the mashed sweet potato, pinch of salt, turmeric powder, coriander-cumin powder, garam masala powder, crushed kasoori methi, red chili powder and the egg yolk.

          Add the whole wheat flour and knead into a soft dough. Cover and keep aside for 15-20 minutes. On a floured surface divide the dough into several small portions and roll each portion lengthwise like long snakes.

          Cut them into 1" pieces. Press a fork over each of them to leave an impression. Transfer to a plate that has been dusted with some rice flour. Meanwhile bring sufficient water to boil along with few drops of oil. 

          Drop the prepared gnocchi pieces in it, few at a time, till they float to the surface. Remove with a slotted spoon and transfer to a plate. Keep aside.

          Heat 1 tbsp. oil in a pan and saute the Gnocchi pieces till light brown. Drain and keep aside. Heat remaining oil and temper with cumin seeds. Saute for a few seconds.

          Add the onion, ginger, garlic, chili, coriander stem, onion and asafoetida. Fry till light brown. Add the fried Gnocchi pieces, salt, turmeric powder, garam masala powder, tomato paste.

           Combine everything well and saute for a minute or two. Then add the red chili powder, and stir to combine well. When done, add the the lime juice and coriander leaves. Serve, garnished as a side dish with onion slices.





                             Boil the sweet potatoes.




                          Mash them with egg yolk, salt, turmeric powder, red chili powder, 
                          kasoori methi and coriander-cumin powder.




                             The mashed sweet potato mix.




                           Add the flour to it and knead into a dough.




                            Shape the dough into a log.




                             Cut into equal portions.




                         Roll each portion lengthwise and further cut them into small pieces.




                         Press each of the pieces with a fork to leave an impression on them.



                            All the beautiful Gnocchi pieces.



                             Transfer to a plate that has been dusted with rice flour.



                           In hot boiling water, drop the pieces few at a time and simmer.



                               Till they rise to the top.



                              Remove them with a slotted spoon.



                                Transfer to a plate.



                          Heat 1 tbsp. oil and saute the gnocchi pieces till light brown.



                          Keep them aside.



                         Heat remaining oil and temper with the cumin seeds.


                          Add the onion, coriander stems, ginger, garlic, chili, curry leaves
                          and asafoetida. Saute till light brown.



                         Add the salt, Gnocchi pieces, turmeric powder, garam masala 
                         powder & tomato paste. Saute.



                             Add the chili powder. Mix everything well.



                          Finish it off with lime juice and coriander leaves.



                            Serve, garnished with sliced onion as a side dish.






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