GATTE KI SABZI

Gatte Ki Sabzi, a traditional dish from Rajasthan.  This is an awesome curry prepared with gram flour as base ingredient.  It is cooked from gram flour dumplings and it tastes best when served with chappathi or any Indian flat bead.  It goes well with plain rice and pualo too.  I learnt this dish from one of my North Indian friend Milli.  Thank you Milli for this wonderful recipe and we just enjoyed this delicious curry with roti.  Enjoy this wonderful dumplings dish hope you all love it.

 INGREDIENTS:

For dumplings:

Gram flour / Besan flour - 1 cup

Red chilli powder            - 1/4 tsp

Turmeric powder             - 1/4 tsp

Cumin seeds / Jeera         - 1 tsp

Cooking oil                      - 1 tsp

Salt                                   - 1/3 tsp

For gravy:

Onion                                - 1 finely chopped

Green chilli                       - 1 finely chopped

Red chilli powder             - 1/4 tsp

Coriander powder             - 1 tsp

Garam masala                   - 1/2tsp

Chopped ginger or paste   - 1 tsp

Asafoetida                         - a pinch

Thick curd (Whisked)       - 1/4 tsp

Coriander leaves                - 2 to 3 tsp finely chopped

Salt                                     - as needed

To temper:

Oil                                      - 1 tsp

Mustard seeds                    - 1/4 tsp

Cumin seeds                       - 1/2 tsp

HOW TO MAKE:

In a bowl mix gram flour, red chilli, coriander, turmeric powder, cumin seeds, cooking oil and salt. Mix well and make a soft dough by adding little water.  The dough consistency should be like chappathi dough.  Grease your palms with little oil and divide the dough into equal parts.  Roll each portion like cylindrical shape as shown in the below pic.  

Boil 2 to 3 cups water in a pan or in a kadai.  When it start boiling add the rolls in it. Once it cooked the rolls will start float on the surface.  Turn off the flame and take the dumplings from the water. Keep aside and allow to cool down.  Cut into small pieces as shown below pic. 

Heat oil in a kadai splutter mustard seeds, add cumin seeds.  Add Chopped onions and green chilli. Fry onions until it turn into transparent.  Add chopped ginger or paste.  Blend well.  Add red chilli, coriander and garam masala powder.  Mix well. Add whisked curd.  Blend well by adding 1/2 cup of water.  

Add whisked curd.  Blend well by adding 1/2 cup of water.  Add little salt.  We have added salt in the dumplings too so add little.

When it starts boiling add dumpling pieces.  Blend well and cook for 5 more mins.  It will form a thick gravy.  Turn off the stove and garnish with coriander leaves.  

Gatte ki sabzi is ready.  Serve with roties or steamed rice. 

TIPS:

Do not add more water.  This curry should be like thick gravy not watery.  Adding more water will give watery consistency.  

Care to be taken when adding salt.  Salt is there in the dumplings too.  When adding salt in the gravy add little and check the taste.  If needed add further.