GATTE KI SABZI

GATTE KI SABZI - A DELICACY FROM RAJASTHAN WITH GRAM FLOUR DUMPLINGS IMMERSED IN YOGURT BASED GRAVY AND SEASONED WITH ASAFOETIDA, CUMIN SEEDS, DRY FENUGREEK LEAVES ETC.....

Ingredients:

FOR THE DUMPLINGS (GATTE)

Gram flour (besan) - 2 cups
Yogurt - 1/4 cup (whisked)
Oil- 1/4 cup
Salt - according to taste
Red chili powder - 1/2 Tsp
Carom seeds (ajwain) - 1/2 Tsp ( roasted and powdered)
Oil - for deep frying

FOR THE GRAVY

Yogurt - 1 cup (whisked)
Ghee - 4 Tbsp
Kasoori methi - 1 Tbsp
Turmeric powder (haldi) - 1 Tbsp
Asafoetida  (hing)- 1/4 Tsp
Cumin seeds (zeera) - 1/2 Tsp
Dry red chilies - 4
Red chili powder - 1/2 Tsp
Salt  - according to taste

Method :

In a mixing bowl put all the ingredients mentioned above for the gattas. Add a little water and knead out a stiff dough.
Take a little dough at a time and roll out into sausage or cylinder like shapes.
Boil water in pot and immerse the uncooked gattas in it. Let them boil for 15 minutes.
Take them out of the water and cut into small chunks.
Deep fry the Gatta chunks until golden brown.

Heat the ghee in a pan. Add the dry chilies, cumin seeds and when they splutter add the asaoetida (dissolved in 1 Tbsp of water).
Mix turmeric powder, red chili powder, kasoori methi in the yogurt.
Add the yogurt mxture to the tempering prepared above. Stir continuously.
Add salt.
Add the gattas now and bring them to a boil.
Add a cup of water and cook for 10 minutes on slow flame.
Serve hot with roti or rice