Gatte Ki Sabzi (Gram Flour Dumplings in Yoghurt Gravy)

          This is a signature dish of Rajasthan. It is basically chickpea flour dumplings boiled in water and then cooked in a spicy yoghurt based gravy. There are many variations to this simple delicacy. This yummy preparation can be enjoyed with Rajasthani khoba roti or with any type of Indian flat bread or rice. So check out the step by step pictorial recipe to prepare this simple homemade delicacy. 

          Rajasthani cuisine is known for its spiciness, simplicity and the use of yoghurt in most of the gravies. Traditionally this curry is purely vegetarian. Onion, garlic and tomatoes are sometimes added in few homes according to individual preference and in some restaurants. 

          I made use of some onion and garlic, but omitted tomatoes. I also added some garam masala and almond paste for some richness but it is purely optional. 

Gatta -

• 1 cup besan (gram flour)
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder or to taste
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/4 tsp. asafoetida
• 1/2 tsp. carom seeds, crushed
• 2 tbsp. ghee
• 1 tsp. kasuri methi, crushed (opt)

Gravy -

• 1 cup yoghurt
• 2 tbsp. almond paste (opt)
• salt to taste
• 1/2 tsp. garam masala powder (opt)
• 1 tsp. coriander powder
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder

Tempering - 

• 2 tbsp. ghee
• 1 whole red chili
• 2 bay leaves
• 1/2 tsp. cumin seeds
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1 onion, chopped
• 1-2 green chilies, chopped
• 1 tsp. coriander leaves, chopped to garnish 

          Gatte - In a bowl, mix together all the mentioned ingredients under "gatta". Add water, little at a time, and make a stiff dough.  

          Divide the dough into equal portions and give a long cylindrical shape. In a kadai / pan, bring 2 & 1/2 cups of water to a boil. 

          Drop in the gatta pieces and simmer, covered for 4-5 minutes or till you notice bubbles on them. Drain and cut into pieces. Keep aside.

          Gravy - In a bowl, add all the mentioned ingredients and whisk to a smooth consistency. Keep aside. 

          Tempering - Heat oil and ghee in a pan. Temper with red chilli, bay leaves and cumin seeds. Add the chopped onion, ginger, garlic and green chilies. Sauté till light brown. 

          Add the whisked yoghurt mix and stir continuously on a medium flame till the oil separates. 

          Now add the boiled gatta along with the water in which it was boiled. Continue to simmer for 2-3 minutes. When done, switch off the flame and garnish with coriander leaves.  Serve with any form of rice or Indian bread.

                        In a bowl, take all the mentioned ingredients under "gatta". 

                         Mix together.

                        Add water, little at a time, & make a stiff dough.  

                        Divide dough into equal portions & give a long cylindrical shape. 

                        In a kadai bring 2 & 1/2 cups of water to a boil.  Drop the gatta pieces.

                        Simmer, covered for 4-5 minutes or till bubbles appear on them. 

                        Drain & cut into pieces. Keep aside.

                         In a bowl, add all the mentioned ingredients.

                        Whisk to a smooth consistency. Keep aside. 

                        Heat oil & ghee. Temper with red chili, bay leaves & cumin seeds. 

                        Add onion, ginger, garlic & green chilies. Sauté till light brown. 

         

                        Add yoghurt mix & stir continuously till oil separates. 

                      Add boiled gatta & water in which it was boiled. Simmer for 2-3 min. 

                       Switch off the flame & garnish with coriander leaves.  

                                Serve with any form of rice or Indian bread.