Gatte is an authentic Rajasthani delicacy. It uses besan to make the dumplings, which are then cooked in the yogurt gravy.

Gatte Ingredients

Curry Ingredients

Method

1. For Gatte: Sift besan in a large bowl.



2. Add carom seeds, salt, turmeric powder, red chilli powder and mix well. Now rub oil in the flour so that the oil is well mixed.



3. Use just enough water to make a soft dough.



4. Divide it into 4 parts. Oil your palms and roll each part into a 1 cm diameter stick.



5. Boil 4 cups of water in a medium size pan. When water starts boiling, add the besan sticks to the pan. Let it cook on high heat for a couple of minutes so that the water starts to boil again. Once it starts boiling, reduce the heat and cook for 15 minutes. Sticks will start floating and become whitish.



6. Remove the sticks from the water gently and let them cool a little. Save the water.



7. Cut sticks into small pieces and stir fry them in a tsp of oil in a non stick pan.



8. For gravy: Add 1 tbsp of besan, coriander powder, chilli powder, tomato puree and garam masala to yogurt and whisk it well.
9. Heat oil in a pan and add cumin seeds. Wait till they puff up. Add asafoetida and turmeric powder.
10. Reduce heat and add yogurt mixture to it. Keep stirring till the oil starts separating.



11. Add the saved water from gatte to the pan. Cook for 5 minutes or till it start boiling.
12. Once it starts boiling, add gatte pieces, garam masala and salt and cook for 5 more minutes on low heat. Add kasoori methi and Bikaneri Bhujia to the curry, which adds to its taste.
13. Gatte are ready. Garnish with coriander leaves and serve hot with paranthas.

Notes

1. For variation, you can also add chopped onions, green chillies or chopped spinach to gatte. Kasoori methis also tastes great in gatte.

Summary

Recipe Name

Gatte

Author Name

Ruchi Garg

Published On

2010-07-03

Total Time

50M

Average Rating

5 Based on 1 Review(s)