Wednesday, 4 March 2015

METHI GATTE KI SABZI / CHICKPEA DUMPLINGS WITH FENUGREEK LEAVES CURRY

This is a recipe that I found on www.khanakhazana.com. There are small tweaks made to the original recipe as per my taste and of course ..... it tastes absolutely scrumptious.


METHI GATTE KI SABZI / CHICKPEA DUMPLINGS WITH FENUGREEK LEAVES CURRY

INGREDIENTS

BESAN GATTE

Besan / chickpea flour
1 cup
Salt
T.T.
Haldi / turmeric pdr
¼ tsp
Red chilli pdr     
½ tsp
Oil
2 tbsp
METHI CURRY

Methi / fenugreek leaves
1 bunch
Onion chopped
1 no large
Tomato chopped
1 no large
Ginger garlic paste
½ tsp
Garam masala pdr
½ tsp
Red chilli pdr
1 tsp
Haldi / turmeric pdr
¼ tsp
Dhania pdr / coriander pdr
½ tsp
Jeera pdr / cumin pdr
¼ tsp
Salt
T.T.
Lime juice
1 tbsp
Oil
2 – 3 tbsp
Jeera seeds / cumin seeds
½ tsp
Heeng / asafoetida
¼ tsp

METHOD:

BESAN GATTE


1.       Mix together all the ingredients for the gatte.


2.       Add water little at a time as required and knead into a stiff dough. Apply little oil on your hand and knead the oil into the dough.


3.       Keep for 5 min, shape them like a sausage.

4.       Heat lots of water in a thick bottomed pan, add a little salt.


5.       Drop the sausage shaped dough into the boiling water.


6.       Initially it will sink to the bottom, but as it cooks the sausages will start floating on top.



7.       Remove them with a slotted spoon. Cut each into 2 inch thick slices.


8.       Heat oil, deep fry the cut gatte pieces till they are a light brown colour.


9.       Remove on a absorbent kitchen paper and keep till further use.


METHI CURRY


10.   Heat oil, add in the jeera seeds, heeng and the onion.

11.   Sauté for a minute and add in the ginger garlic paste.

12.   When the onion has softened add in the methi leaves.

13.   Make sure you pluck only the leaves and leave them whole (do not chop them)


14.   Mix and allow the leaves to soften.


15.   Now add in the chop tomato and cook covered till the tomato has softened a little.



16.   Add in half cup water, and all the masalas with salt. Stir, cover and simmer for 2 min.


17.   Now add in the gattas, mix and again cover and simmer for 2 min.


18.   Add in the lime juice, switch off the flame and leave it covered for a further 5 min.

19.   The gattas would have absorbed the moisture a little.


20.   Serve hot with any Indian flat bread, chapatis, a bowl of curd and green chillies.




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