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.
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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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