Gatte Ki Sabzi

A few days back I saw a lady on Television making 'Gatte ki Pulao' and it sounded totally new to me (and wanted to try it, haven't yet, will post it soon). Later while browsing my cookbooks for new recipes I found 'Gatte ki Subzi' recipe in Nita Mehta's Great Indian Cooking. By now, I guess I've cooked most of the recipes from that book and I've loved all of it.

Gatte ki Sabzi is a Rajasthani dish made with Gatte (gram flour dumplings) and yogurt base. The taste is totally new and very tasty. Though it's a time-consuming process it is totally worth every effort.

Ingredients:
Servings : 4-5

For Ghatte:
1 cup - gram flour (besan)
1/2 tsp - carom seeds (ajwain)
1/2 tsp - turmeric powder
1/2 tsp - red chilli powder
1/2 tsp - cumin powder ( jeera powder)
1/2 tsp - saunf (fennel seeds),coarsely ground
1/2 tsp - coriander powder (dhania powder)
1/2 tsp - garam masala powder
1/2 tsp - ginger paste
1/2 tsp - green chilli powder
3 tsps - cream (malai)
2-3 tbsps - yogurt
few springs of mint leaves, coarsely chopped
a pinch of soda bi carb
1 tsp - salt or to taste
Oil for deep frying

Mix together:
1 cup - yogurt, preferably 1-2 days old
2 tsp - gram flour (besan)
1/2 tsp - turmeric powder
1 1/2 tsp - salt or to taste

Gravy:
1/2 cup - tomatoes puree
1/2 tsp - cumin seeds (jeera)
1/2 tsp - red chilli powder
3-4 - cloves (laung)
few curry leaves
3 tbsp oil



Method:

To make ghatte :

1. Mix all the ingredients under 'For Ghatte' into a soft dough like chapathi dough. Add more yogurt if required. Do not add any water.


2. Smear oil on both your hands and roll out 4"-5" long cylinder like pieces.


3. Boil about 6 cups of water. Keep the gatte in a round steel strainer and place on the pan of boiling water and cover with lid. Cook for 5-7 minutes. If it is not possible to do the 'strainer-way', add the gatte directly into the boiling water and cook for 8 minutes without placing the lid.


4. Let them cool. Drain them, once cool, cut them into 1" long like shown in the picture above. Keep aside.


5. Heat oil for deep frying, add the cut ghatte pieces and fry them till they turn crispy and golden brown. Set aside.


To make gravy:

6. Mix together yogurt, besan, turmeric powder, salt, ginger paste and green chilli paste. Add 1 cup water and beat well.


7. Heat oil on medium heat, add cumin seeds, when brown add curry leaves. Add cloves. Fry for a minute.


8. Add red chilli powder and the yogurt mixture. Keep stirring for 5-6 minutes. Add tomato puree and cook covered for another 5 minutes. Add water if the gravy is too thick.


9. Add ghatte and cook on low heat for another couple of minutes. Serve hot with rice or pulao.