Rajasthani gatte.......

Gatte comes from the land of Rajasthan.....

Having lived there for some years and visited several places, I have had the opportunity to sample gatte dishes from various parts.

There are many styles of cooking gatte and each one delicious.

In a land that is mainly desert – gram flour finds and important place in the cusine of Rajasthan. And gatte is a classic. This dish is essentially cooked with dry ingredients and spices.

There are many other recipes with gatte which I will share later.

Try the recipe…..I’m sure you will like the dish.

GATTE KI SABZI                                                             Serves 2

(CURRIED GRAM FLOUR DUMPLINGS )

Ingredients

Besan (Gramflour) – 1 cup

Ajwain / Carom seeds – ¼ tsp

Haldi / turmeric pdr – ¼ tsp + ½ tsp

Onion paste – 2 tblsp

Garlic paste – 1 tsp

Tomato puree / paste – 3 tblsp

Coriander pdr – 1 tsp

Cumin pdr – 1 tsp

Amchur / dry mango pdr – ½ tsp

Hing / Asafetida pdr – ½ tsp

Red chilli pdr – ½ tsp

Garam masala pdr – ½ tsp

Coriander seeds – 1 tsp

Salt – to taste

Oil – 4tblsp

Method

1. Take the gram flour in a bowl and add 1tblsp oil, a little salt, ajwain and ¼ tsp haldi pdr  to it. Mix all the ingredients well. Form a dough by adding a little water. Knead well and leave aside for 15 mins.
2. Oil your palms and roll the dough into long thick fingers.
3. Heat oil in a wok and deep fry the fingers in it till lightly coloured.
4. Plunge the fried fingers into boiling water and cook till slightly soft.
5. Cut into smaller pieces and keep the gatte aside.
6. Heat 2 tblsp oil in a pan and add crushed coriander seeds to it.
7. Add the onion paste and cook till oil separates.
8. Add the tomato past and garlic paste. Follow it with the dry spices – red chilli, coriander, cumin, turmeric, amchur and hing pdrs. Add a tblsp of water. Cook stirring constantly till the oil separates.
9. Add the gatte/dumplings and mix with the masala gravy to infuse the flavours. Season to taste with salt.
10. Pour some hot water – enough to cover the gatte and a little more.
11. Cook covered on low heat till the gravy thickens. Sprinkle garam masala and mix it well.
12. Serve hot with rice or bread of your choice.

    

    Fried gatte fingers.....
    

    © Rinki’s Kitchen 2012