traditional gatte ki sabji(chick peas flour curry)

A dish from from the royal part of India 'Rajasthan'.Dumplings made of chickpea flour (besan/gram flour) are cooked in a flavorful and tangy yogurt gravy.Not an easy dish for a novice cook but its worth trying once and will prove to be an enhancement for your culinary skill.

very delicious dish with an earthy flavor.

Ingredients

For Gatte

1. Besan (Chick Pea Flour) - 1 cup
2. Haldi (Turmeric Powder) - 1/2 tsp
3. Mirch (Red Chilli) Powder - 1/2 tsp
4. Ajwain (Carom Seeds) - 1 tsp
5. Dhaniya (Coriander) Powder - 1/2 tsp
6. Salt - as per taste
7. Dahi (Yogurt) - 1/4 cup
8. Oil - 1/8 cup

For Gravy

1. Onion - 1 cup finely chopped
2. Tomato - 1 cup finely chopped
3. Ginger - 1 inch piece grated
4. Garlic - 4 cloves crushed
5. Dahi (Yogurt) - 1 cup
6. Dhaniya (Coriander) Powder - 1 tsp
7. Jeera (Cumin) Powder - 1 tsp
8. Mirch (Red Chilli) Powder - 1 tsp
9. Amchur (Mango Powder) - 1/2 tsp
10. Garam Masala - 1/2 tsp
11. Rai (Mustard Seeds) - 1 tsp
12. Jeera (Cumin Seeds) - 1 tsp
13. Salt - as per taste
14. Oil - 2 tsp

Preparation

For Gatte

• Mix all dry masalas in besan
• Add oil to the besan and mix
• Slowly add dahi and mix it. Remember not to add all together as otherwise besan tends to get sticky. You may not use all the dahi.
• Make it into a firm dough (firm enough to roll it into cylinderal shapes
• Now, take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape (about 6 inch long or so.
• Now take a pot and boil water in it. Take enough water to put all the above made rolled gatte in it.
• Now, add the gatte in the boiling water. They should be fully merged in water.
• It should take about 10-15 min. Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean.
• Once all are done, drain the gatte rolls out of water. Do not throw water as we will use it for the gravy.
• Cut about 1/2 - 1 inch thick gatte at an angle (based on how big you would like them).

Gravy and Mixing

• Add all dry masalas (except salt, add salt at the end as needed) to dahi and mix it well till smooth.
• Take a wide pan, add oil
• Add rai, jeera and let them splutter
• Now, add ginger and garlic and fry for a minute
• Add onion and fry till it is translucent
• Add tomato and  fry till it is all mushy (cover the lid, it will be quicker)
• Add the dahi and mix till the gravy starts boiling and separating oil
• Now, add the gatte pieces in it, cover and cook for5 more min.
• Add saved water (and more) as needed.
• The sabzi is ready !!!