JODHPURI GATTE KI SUBZI

Chickpea flour (gram flour / besan) dumplings flavored with lots of spices, steamed and cooked in a tasty yogurt gravy, is a traditional as well as versatile Rajasthani speciality. This is such a recipe, without which a 'Rajasthani Thali' is simply incomplete. It always makes for a hearty, homey meal in every Rajasthani household. One of my lovely friends 'A' narrated this recipe to me, while we visited her place. Her native is Jodhpur, accordingly I given the name of this curry, 'Jodhpuri Gatte Ki Subzi'. Just tryout and enjoy this toothsome Rajasthani delicacy....

INGREDIENTS FOR GATTE:
1 Cup Gram Flour / Chickpea Flour (besan)
1/4 tsp Red Chili Powder
1/2 tsp Carom Seeds (ajwaan)
3/4 tsp Fennel Seeds (saunf)
1 tsp Dry Roasted Cumin Seeds (lightly crushed)
1/2 tsp Dry Roasted Coriander Seeds (lightly crushed)
1 tbsp Dried Fenugreek Leaves (kasuri methi)
1/4 tsp Asafoetida (hing)
2 tbsps Sour Curd / Plain Yogurt (dahi)
1 tbsp Vegetable Oil
1/4 tsp Salt
Water as required

INGREDIENTS FOR GRAVY:
1&1/2 Cups Sour Curd / Plain Yogurt (dahi)
1/4 tsp Asafoetida (hing)
1/2 tsp Cumin Seeds
3 tsps Coriander Powder
1 tsp Ginger Paste
1/2 tsp Cumin Powder
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1/2 tsp Garam Masala Powder
1 tbsp Gram Flour / Chickpea Flour (besan)
2 tbsps Clarified Butter (ghee)
Salt to taste
Cilantro / Coriander Leaves - few sprigs (chopped) for garnishing

HOW TO MAKE GATTE:
In a large bowl, combine gram flour, cumin seeds, coriander seeds, carom seeds, fennel seeds, red chili powder, kasuri methi, asafoetida, oil, sour curd and salt.

Mix nicely. Knead the mixture by adding very little water to make a medium soft dough like chapati dough.

Divide the dough equally and make four balls. Grease your palms with little oil, press and roll out each ball into a cyllinder of 3/4" diameter. Keep those aside.

Heat 3-4 cups of water in a pan, boil rolls for 15 minutes. Remove from water.

Allow those cyllinders to cool before cutting them in 1/2" pieces or gattes. Here, don't discard the boiling water, preserve it, as it will be used in the later step.

FOR THE BASE OR GRAVY:
Take the curd in a bowl and mix turmeric powder, red chili powder, coriander powder and salt in it. Whisk it till smooth. Set it aside. Take two cups of reserved boiling water in a separate bowl, add 1 tbsp chickpea flour (besan) in it. Keep the bowl aside.

Heat clarified butter in a pan or wok. Add asafoetida and cumin seeds in it. Let cumin seeds to sizzle. Add ginger paste and cumin powder in it. Fry for a minute. Add gattes in it and fry for 2-3 minutes on medium heat.

Now add the curd mixture and stirring continuously, till the gravy leaves oil.

At this time add 2 cups boiling reserved water with chickpea flour (besan). Cover and cook for low heat for 20 minutes. Remove from heat now.

Silky and creamy textured gatte ki subzi is ready to serve now. Garnish with the coriander leaves and serve hot with rice or missi rotis.

Sending to: Virtual Eid Potluck Party 2013

Sending to: Gujarati zaika