Another of my childhood memory associated with the innumerable meals that I have had at my Rajasthani childhood friend Shweta's place ..... Gatte Ki Sabzi ...
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GATTE KI SABZI / CHICKPEA DUMPLINGS IN YOGURT CURRY
INGREDIENTS
BESAN GATTE
|
|
Besan / chickpea flour
|
1 cup
|
Dhane / Coriander seeds pounded
coarse
|
¼ tsp
|
Red chilli pdr
|
½ tsp
|
Salt
|
T.T.
|
Haldi / turmeric pdr
|
A pinch
|
Oil
|
1 tbsp
|
GRAVY / CURRY
|
|
Curd
|
1 cup
|
Oil
|
1 tbsp
|
Haldi / turmeric pdr
|
A pinch
|
Red chilli pdr
|
½ tsp
|
Dhania pdr / coriander seeds
pdr
|
¾ tsp
|
Salt
|
T.T.
|
Heeng / asafoetida
|
¼ tsp
|
Jeera / cumin seeds
|
¼ tsp
|
METHOD
BESAN GATTE
3.
Rub
the oil into the flour mix.
5.
Add
water little at a time as required and knead to a smooth soft dough.
6.
You
may also use a few drops of oil on your hands as the dough may get sticky.
8.
Roll
the dough balls on a smooth counter top till it resembles a rope approx. 1 inch
thick.
11.
Initially
the dough rolls will sink to the bottom. When they start floating on top it means
the rolls are cooked.
12.
With
the help of a spoon carefully remove out the cooked rolls.
14.
When
they have cooled down slightly, cut them into ½ inch pieces and reserve for
further use.
GRAVY / CURRY
18.
Put
the flame on a slow simmer and pour the curd mix. Stir immediately or it may
split.
22.
Switch
off the flame and leave them covered for 15 – 20 min before serving.
23. Serve them with roti, paratha, or rice.
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