GATTE KI SABZI / CHICKPEA DUMPLINGS IN YOGURT CURRY

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 ...

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

1.       Mix all the ingredients together except the oil.

2.       Heat oil till smoking hot and pour it into the besan mix.

3.       Rub the oil into the flour mix.

4.       Be careful as the oil is hot. You can stir it through with a spoon initially if you like.

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.

7.       Divide the dough into small lemon sized balls.

8.       Roll the dough balls on a smooth counter top till it resembles a rope approx. 1 inch thick.

9.       Heat a pot with lots of water.

10.   When the water comes to a boil, drop the prepared rolls into the boiling water.

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.

13.   Even if they break while removing them, it’s all right as we need to cut them anyway.

14.   When they have cooled down slightly, cut them into ½ inch pieces and reserve for further use.

GRAVY / CURRY

15.   Whisk the curd till smooth.

16.   To it add the haldi, dhania pdr, salt and chilli pdr and mix well.

17.   Heat oil, add in the jeera. When it crackles add in the heeng.

18.   Put the flame on a slow simmer and pour the curd mix. Stir immediately or it may split.

19.   Bring it to a boil and cook till the gravy leaves oil.

20.   Pour in ¼ cup water and boil again.

21.   Now drop in the gattas, mix and allow them to simmer in the gravy for 5 – 10 min.

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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