Friday, 12 June 2015

GOLYANCHI AMTI (TYPE 2) / CHICKPEA BALLS IN GRAVY



GOLYANCHI AMTI (TYPE 2) / CHICKPEA BALLS IN GRAVY

INGREDIENTS

BESAN GOLE / CHICKPEA BALLS

Onion minced
1 no
Ginger garlic green chilli paste
½ tsp
Besan / chickpea flour
3 – 4 tbsp approx.
Salt                      
T.T.
Sugar
¼ tsp
Haldi pdr / turmeric pdr
¼ tsp
Red chilli pdr
¼ tsp
Dhania jeera pdr
½ tsp
Garam masala pdr
¼ tsp
Coriander leaves chopped
1 sprig
AMTI / GRAVY

Dry red chillies
2 nos
Onion finely chopped
1 no large
Ginger garlic green chilli paste
1 tsp
Curry leaves
4 – 5 leaves
Salt                      
T.T.
Sugar OR jaggery
½ tsp
Haldi pdr / turmeric pdr
¼ tsp
Red chilli pdr
½ tsp
Heeng
¼ tsp
Til seeds
1 tsp
Dhania jeera pdr
1 tsp
Garam masala pdr
½ tsp
Brown onion paste
1 tbsp
Grated dry coconut toasted and crumbled
½ tsp
Goda masala
½ tsp
Coriander leaves chopped
2 sprigs
Oil
2 tbsp

METHOD:

BESAN GOLE / CHICKPEA BALLS

1.       Mix together all the ingredients except besan.


2.       Keep it covered for 10 – 15 min.


3.       The mixture will start to sweat and start giving off moisture.


4.       Now add in besan, little at a time, as much will fit in to form into a dough like ball.


5.       Shape into small marble sized balls and drop them either on little rice flour or on an oiled surface so that they do not stick to each other.


6.       Keep till further use.

AMTI / GRAVY

7.       Heat oil, add in the red chillies, fry them a little and remove. Now add in the same oil curry leaves and til seeds.


8.       When the seeds start to splutter add in ginger garlic green chilli paste.


9.       Sauté for a min till the raw aroma goes off.

10.   Now add in the onion. Sauté till the onion browns a little.



11.   Add in the heeng, haldi, chilli pdr, garam masala pdr, dhania jeera pdr and fry the masalas along with the onion.


12.   Pour in 1 cup water and add salt to taste. Bring to a boil.


13.   When it starts to boil slowly drop in all the prepared balls. Cover and simmer them for 8 – 10 min.


14.   Initially the balls will sink to the bottom. As they cook they will start floating on top.


15.   Adjust the consistency of the gravy, it should be coating semi thick but pourable.


16.   Now add in the brown onion paste, toasted coconut, goda masala and jaggery or sugar. You can also grind together the brown onion paste and toasted coconut to form a smooth paste before adding it to the gravy.

17.   Adjust the seasonings. Also drop in the red chillies and chopped coriander leaves.



18.   Serve hot along with boiled white rice or chapatis.






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