Today's recipe comes from the north western state of Rajasthan, a state known for its history, kings and palaces, and food that is unique to the region. I have visited the state twice and that was years ago. A road trip in 1999 covered 12 major cities and the food was always a pleasure to dig in to. Most parts of the state is arid so Rajasthanis use more pulses and cereals in their diet. This recipe uses Bengal gram flour and gatte means cooked gram flour dumplings.
Every home must have a slight variation in their recipes. I have made this dish several times but this is the first time that I'm blogging about it.
1 cup besan/Bengal gram flour
A dash of salt
1/2 tsp baking powder
A large pinch of kasuri methi(dried fenugreek leaves)
For the gravy:
1 large onion, peeled and grated
A pinch of hing
A quarter tsp cumin seeds
1 tbsp coriander powder
1 tsp cumin powder
A pinch of turmeric powder
Red chilli powder
1/2 tsp garam masala paste or powder
1/2 cup thick curd, beaten till creamy
1/3 cup tomato puree
A large pinch of kasuri methi
Ghee as needed
First of all make the dough. Place the besan in a bowl. Add the rest of the things mentioned under "Ingredients" and make the dough. I did not write down the measurements for ghee and curd. It could vary between a tablespoon or two for both ingredients. It should be just enough to bind the dough.
Take off equal pieces from the ball and roll them into cylindrical shapes. Heat water in a pan and place the cylinders of dough. Cook till they come to the surface. You can check with a skewer. If it comes out clean, the dough is ready.
Take them out with a slotted spoon and place them on a chopping board.
Slice them into equal pieces.
Heat some ghee in a pan and fry the pieces in batches till slightly golden brown. Continue till all the pieces are fried. This is optional. I did it this time. Usually I cook them straightaway. Now I think I prefer the fried version.:)
In the same pan, throw in the hing and cumin seeds.
Add the onions and cook till they turn translucent. Add the rest of the spices and cook till it comes together.
Add the tomato puree. Add about half a cup of water and let it come to a boil.
Reduce the flame and and add the beaten curd. The fried gatte can go in now.
Let the sabji simmer on a low flame for about 5 minutes or so.
Add the garam masala and crush the kasuri methi and sprinkle over the dish.
Before serving, garnish with chopped coriander.
This goes best with roti.
This is a dish that is usually made without onions and garlic. Not that you can tell by looking at this picture. This was a no-onion version where I did not add turmeric either. But it was still good!