Gatte ki Sabzi

This is my version of the regular and very famous Gatte ki Sabzi, a pure Rajasthani Preparation. This goes well with ghee-laden rotis!!

 

INGREDIENTS:

Serves: 6

 

For the Gatte:

Gram Flour (Besan)---------------------------------1.5 cups

Yogurt (Dahi)----------------------------------------3/4th cup

Red chilly powder (or 1.5 times Paprika)-------3/4th tablespoon

Carom Seeds (Ajwain)------------------------------1 full teaspoon

Fennel Seeds (Saunf)--------------------------------1 teaspoon

Whole Coriander Seeds (Sabut Dhania)----------1.5 teaspoons

Salt (To taste)

Oil (Enough to grease your palms and make a dough)

Turmeric (Haldi)..................................................a pinch

 

For the Curry:

Yogurt (Dahi-whisked)-------------------------------1.5 cups

Onions(large-chopped)--------------------------------2

Cumin Seeds (jeera)-----------------------------------1 teaspoon

Green chillies(chopped)-------------------------------4

Ginger-Garlic Paste------------------------------------1.5 tablespoons

Garam Masala/Kitchen King Masala(For an irregular taste)----1 teaspoon

Turmeric (A pinch)

Red Chilly Powder-------------------------------------1.5 teaspoons

Coriander Powder--------------------------------------2 teaspoons

Salt (To taste)

Dried Fenugreek Leaves (Kasuri Methi)-----------1 teaspoon

Black Cumin seeds and ghee (Optional)

Oil

 

METHOD:
For the Gatte:

Knead all the ingredients together to form a fairly solid dough like the one shown below:

 

                                    

Don't mind the overtly reddish tendency of the pictures as the paprika found in the Indian Supermarket in Ames is a little too red to be normal!

 

Next, make long, cylindrical tubes about 8 inches long from the kneaded gram flour dough for the gatte. Grease your palms with oil if the dough sticks to them. Place the cylindrical shaped dough in boiling water and boil them until they are thoroughly cooked. To check if they are thoroughly cooked, stick a knife or fork into one of them. If the fork comes out clean, the dough is cooked. Keep the boiled water for use in the curry. Take the cylinders out of the water and cut them into small sizes (These are the sizes you would like each gatta to be of!)

Gattas are ready.

 

For the curry:

Heat the oil and add cumin seeds to it. After they brown and crackle, add the chopped(or ground into a paste) onions in it and fry till he onions turn pink. Add the garlic-ginger paste and the green chillies and fry them till the raw smell of ginger-garlic goes away. Add all the dry masalas except fenugreek leaves. Then add the whisked curd. Boil the gravy till it starts leaving oil at the sides of your vessel. Then add the boiled water from the gatta and boil it again till it starts leaving oil.

 

 

 

You might want to cover the vessel as the gravy may start to sputter. Add the dried fenugreek leaves. Add the cooked gattas into the gravy and serve hot!

For a stash of added spice, you might want to temper the gravy with a teaspoon of ghee, black cumin seeds (Shaheezeera) and red chilly powder!