Gatte ki Sabzi

I am so late for the JFI-Flour event, its ridiculous. But, as a fellow blogger just told me (I was late for her event,too), Life Interferes…I couldn’t just not post, so I am posting a recipe that was meant for that event, but could’nt make it in time.

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Gatte ki sabzi is an rajasthani dish that I used to have at my friends place when in college. I don’t remember any meal at her home that did not have this dish. This a totally desert dish, as in Rajasthan–Desert of India. There are no vegetables used, just besan dumplings(Gatte) that are used in its place, simmered in a curd sauce. Its tasted just amazing. I had tried a lot to replicate the flavors, but did not succeed until I found these two forums that gave a detailed description of how it should be made. Namely; eGullet and Another Subcontinent.

Though this dish is not the first name that comes to mind, whenever I am thinking of what to cook; Its right at the top of the I-want-something-different-today list. So without much ado, I present “Gatte ki Sabzi”…

For the Gatte

1 cup Besan/Chickpea Flour
1 tbsp Kasuri Methi
1 tsp Chilli Powder
1 tsp Dhaniya Powder/Coriander
a pinch Hing/Asafetida
a pinch Haldi/turmeric
salt to taste

Mix everything together and form a tough dough using

1 tbsp Buttermilk at a time

Shouldn’t need more than 2 tbsp.

Knead for minute and roll it into a 1″ thick rope. Like so

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Besan Rope before boiling

Take

3 cups water

in a medium sized pot. Bring to a boil. Put the coiled Dough rope into the boiling water carefully. Putting it in boiling water is important or else it will stick to the bottom of the Pot. Continue boiling till the rope rises to the top. Drain reserving a cup of the water. Cool.

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Dough rope after boiling

Cut across the rope to form 1/2″ circles. I sliced at an angle. (I have been watching too much Food Network).

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Sliced Gattes

Heat

3 tbsp Vegetable Oil/Peanut Oil/Canola Oil

in a wide pan. Add the Gattes in a single layer and brown on both sides.

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Pan-fried Gattes

Gattes are Ready.

Gravy

In a bowl, add

1 cup curds
1 tsp Red chilli Powder
1 tsp Dhaniya Powder/Coriander
1/2 tsp Garam Masala
1/2 tsp Amchur Powder
Salt to taste
1 tbsp Besan
1 cup of the reserved water from boiling the gattes

Mix thoroughly. Strain, if the besan forms lumps.

Heat in a wide pan, preferably the same pan you fried the gattes in,

2 tsbp Vegetable/Canola/Peanut Oil (Remaining from the frying)

Add, one after the other,

1/4 tsp Rai/Black Mustard Seeds
1/4 tsp Jeera/Cumin Seeds
4-5 Curry Leaves
a pinch Hing/Asafetida
2 tbsp tomato paste

Fry till the mixture leaves oil. Add the curd mixture and the gattes and bring to a boil. Lower flame and simmer till the gravy thickens to desired consistency. Thicker, if serving with rotis/chapatis; thinner if serving with rice.

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Recipe source :
eGullet has a nice step-by-step recipe with photos.
Sangeeta from Another Subcontinent gives detailed explanation to prepare this dish.