Saturday, October 6, 2012

Gatte ki Sabzi (Gram flour dumplings in rich tomato gravy)

Rajasthani cuisine intrigues probably every Indian. I have spent my growing up years in  Jaipur, capital city of Rajasthan hence my familiarity with their cuisine. I am going to demystify Rajasthani Cuisine step by step. the first is Gatte ki Sabzi, and it is an integral part of their Cuisine. 


Gram flour   1 1/2 cup
To taste
Red chilly pd. 
1/2 tsp. slightly heaped
Turmeric pd 
1/4 tsp
Fennel seeds 
1/2 tsp
Green chilly. 
1/2 finely chopped
Ginger paste 
1 tsp
1/4 cup + 1 tbsp
Garam masala 
a pinch
a pinch
40 ml. Approx
1/2 cup very finely chopped
3 large , blanched and puréed 
1/2 cup
Fresh malai 
1 tbsp ( optional ) *
2 tbsp
Green chilly 
1/2 finely chopped
Mustard seeds 
1 tsp
Fennel seeds 
1 tsp
Ginger paste 
1 1/2 tsp
Garlic paste 
1 tsp
Red chilly pd. 
1 1/2 tsp
Turmeric pd 
1/2 tsp
Coriander pd 
1 tsp
Cashew nuts 
1/4 cup
1 1/2 tsp
a pinch
Garam masala  
a big pinch
2  to 2 1/4 cups
Fresh coriander.                     
2 tbsp
Milk                                      1/4 cup

Method : 

For Gatte :

  1. In a bowl mix all ingredients  ( except water) and 1/4th cup oil listed under Gatte.
  2. Now slowly add water to make a dough slightly stiffer than roti dough.
  3. Oil your hands and oil the work top.
  4. Take a small portion of the dough and roll out into a cylinder (roll).
  5. Repeat the same with rest of the dough.
Raw Gatte rolls (cylinders)

  1. Boil water in a wide pan and slowly lower these cylinders into it.
  2. Boil till blisters appear on the cylinders.
  3. To test if done, cut a small piece and taste. It should not taste raw.
  4. Remove them from water and let them cool.
  5. Don't throw away this water, use it to make the gravy.
  6. Now cut these cylinders into 1" inch thick roundels.
  7. Heat  1 tbsp oil in a non stick pan and fry Gatte for couple of minutes.
  8. If making it for guests you can also deep fry them till light golden.
Boiled Gatte rolls (cylinders)

For Gravy :

  1. Heat oil in a big wok.
  2. Add asafoetida  and mustard seeds.
  3. When they crackle add fennel seeds.
  4. Add onion . Add garlic if using.
  5. Fry onion till golden and soft.
  6. Tip in tomato purée and ginger paste.
  7. Cover and cook till reduced to half.
  8. Add red chilly pd, turmeric pd, and coriander pd.
  9. Meanwhile grind cashew nuts to a fine pd.
  10. Whisk yogurt and malai.
  11. Mix cashew nut pd. into yogurt mixture.
  12. When tomato purée is almost dry add this yogurt, cashew mixture, stirring all the while to avoid yogurt from curdling.
  13. Cook  on slow till oil separates.
  14. Add 2 cups water ( first  use the water used for boiling Gatte) , salt and sugar.
  15. Give it a boil. Tip in Gatte and cook for 5 -7 min. till gravy thickens a little. 
  16. Add milk.
  17. Add garam masala pd. taste and adjust salt.
  18. Garnish with chopped coriander .
  19. Serve hot with an Indian bread of your choice.

Note: before serving check the gravy, if too thick add some  hot water and give it a boil.
You can make this a day in advance for a party. Keep it in the fridge. Only pointer is to check the thickness of the gravy as Gatte tend to absorb gravy. 
If serving in a party, gravy should be thick so that guests can serve it on their plate but if making it for family you can keep the gravy slightly thin so that it can be served in small bowls.

* fresh malai is the layer of cream that settles on milk after you boil it.