India, being a land of diverse culture and traditions, we are a home to different cuisines also. Each state has its own kind of food depending on the availability of the cereals and pulses. People dwelling since some time, tend to follow their own method of cooking and thus there have been a significant change in the ingredients used and the process involved. The food can be broadly classified into five kinds as Northern, Southern, Eastern, Western and North Eastern. Rajasthani cuisine, is one such kind which is very famous and delicious.
Enthusiasm of the blog hop and the desire to learn new culinary skills bought us to the Rajasthani theme. I was excited as this had never been made in my kitchen. Being a foodie, I had a mind to try the very famous Dal Bati Churma,but with many other things coming up, I stuck myself to the spicy accopmpaniments which I can use more frequently.
Rajasthan ,being a desert, one cannot find much vegetables. Hence, pulses are extensively used. Gram flour is used in many of their dishes. Rajasthani cuisine does not use much of onion and garlic either. Many dishes I find to be sans these ingredients. Gatte Ki sabzi is a popular accompaniment and I was tempted to try it. Without much ado ,to the recipe now.
Gatte Ki Sabzi
Gatte are small elongated dumplings made of gram flour mixed with a few spices. They are at first boiled in hot water and later fried. These dumplings are immersed in a gravy of yoghurt.
For the gatte :
- gram flour 250 gms
- coriander seeds 1tsp
- chilli powder 2tsp
- coriander leaves 1bowl
- salt to taste
- a pinch of soda
- oil for frying
For the gravy :
- Curds 1 cup
- coriander powder (dhaniya powder) 2 tsp
- chilli powder 2 tsp
- salt to taste
- asafoetida a pinch
- cumin 1 tsp
To make the gatte:
- Take gramflour in a bowl, crush the coriander seeds with hand and put it. Wash and finely cut the coriander.Add salt,soda and chilli powder and knead to a dough of thick consistency
- Make elongated dumplings .
- Boil water in a pan. Put them into it and boil for twenty minutes.
- Remove, keep aside, and later deep fry them.
To make the gravy :
Whisk the curds. Mix coriander powder,chilli powder and salt into it. Take oil in a pan, (you can use the fried oil with some ghee) and make seasoning with cumin and asafoetida. Pour the mixture into it and let it cook for sometimes,until the oil seperates. Pour water to get the right consistency.Then add the dumplings and let cook for sometime. Gatte Ki Sabzi is ready. Switch off,close lid and keep aside for sometime before serving.
Source : Rajdhani.co.in and Wikipedia
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