Monday, March 14, 2011

Besan ke gatte with /without gravy (chickpea flour dumplings)

I always love to have Rajasthani dishes from my childhood as they will be rich in color, spicy and very tasty.
This recipe is a lifesaver when you are running out of veggies in your refrigerator
as there are not much vegetables used, just besan dumplings(Gatte) simmered in a curd n tomato sauce.

For dumplings-
1 cup/200gm Besan/Chickpea Flour
1 tbsp Kasuri Methi(optional)
1 tsp Chilli Powder
1 tsp Coriander Powder
a pinch Asafoetida(हींग)
1 tbsp Vegetable Oil
salt to taste
3 cup water
For gravy-
1 cup curd blended
2 tsp tomato paste

1-2 green chillies chopped
1 Onion chopped finely
2 garlic cloves finely chopped
1 tsp Red chilli Powder
1 tsp Coriander Powder
1/2 tsp Garam Masala(or 2 cloves+3 black pepper crushed)
1/2 tsp Amchur Powder(optional)
1/4 tsp Black Mustard Seeds(राइ)
a pinch turmeric(हल्दी)
1/4 tsp Cumin seeds(जीरा
a pinch Asafoetida(हींग)
Salt to taste

Mix all ingredients given for dumplings i.e. gatte together and knead it to get a soft dough like for chapati we do.Then roll it into a 1″ thick small rope.
Bring 3 cups of water to boil in a deep pan and put the dough rope gently into it.
Make sure water is boiling when you put the dough or else it will stick to the bottom of the pan.Let it cook for 10-12 mins till the stick rises to the surface. 
Drain reserving a cup of the water and let the sticks cool.

Divide the stick in 1/2″  pieces with the help of knife.Dumplings are ready.
For gravy-
Now heat the 3 tbsp Vegetable Oil in a pan and add cumin seeds, mustard seeds,green chillies and garlic.Add onion to this and cook till it turn golden in color.
Now add all the spices listed above except amchur and garam masala for gravy along with curd and tomato paste.Keep stirring till the gravy leaves oil.

If you feel gravy is too thick then you can add the reserved water to it and after a boil you can add dumplings or gatte to it.Cover the pan and let the gravy cook for another 5 mins so that dumpling can soak the spices well. Add garam masala and amchur in the end.
This dish is ready to be served hot with Naan, Roti or Rice.

-The dough for dumplings should not be too tight or too soft.
-Keep the flame on high when boiling the dumplings.
-You can have this dish without gravy as snack or side dish in main course.You need to cook the gravy without cover for 5 mins so that whole water will evaporate and keep stirring to avoid it to stick to the bottom and then add the dumplings to this.garnish with finely chopped cilantro(हरा धनिया).

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