Gatte ki Sabji (Gramflour Rounds Curry)

Ingredients for the Gatte –

  • Besan (Gramflour) – 1 cup
  • Salt – 1/4 tsp
  • Carom seeds – 1/4 tsp
  • Baking soda – 1 pinch
  • Red chilli powder – less than 1/4 tsp
  • Turmeric powder – less than 1/4 tsp
  • Oil – 1 tsp
  • Curd – 4 tsp

Method for making Gatte –

  1. Mix all the ingredients
  2. Add water little by little and knead a soft dough (about 2 tbsp)
  3. Cover the dough and keep aside for 10-15 minutes
  4. Rub a little oil on the palms
  5. Lubricate the dough again
  6. Divide the dough into small portions
  7. Roll out this dough in long logs
  8. Heat enough water in a vessel to boil gatte
  9. When the water gently boils, add the Gatte to the water
  10. Simmer on high flame for 12-14 minutes
  11. Remove the Gatte on a plate
  12. The leftover water can be used in the gravy

Ingredients for the Gravy

  • Oil – 2-3 tbsp
  • Cumin seeds – 1/2 tsp
  • Asafoetida powder – a pinch
  • Turmeric powder – 1/2 tsp
  • Coriander powder – 1 tsp
  • Kasoori methi – 1 tsp
  • Tomatoes – 4
  • Green chillies – 2
  • Ginger – 1/2”
  • Red chilli powder – 1/4 tsp
  • Curd – 1/2 cup
  • Garam Masala powder – 1/4 tsp
  • Salt to taste
  • Chopped coriander leaves

Method for making Gravy –

  1. Grind the tomatoes, green chillies and ginger and keep aside
  2. Heat oil in a pan
  3. Add cumin seeds and asafoetida powder
  4. Once the cumin seeds splutter, reduce the heat to minimum
  5. Add turmeric powder, coriander powder and kasoori methi
  6. Sauté the masala and then add tomato paste and red chilli powder
  7. Meanwhile, cut the Gatte into 1/2” rounds
  8. Keep stirring the masala paste
  9. Once the oil separates, add beaten curd to the pan
  10. Keep stirring constantly
  11. Once the gravy boils, add about 1 cup or more water according to the consistency required, keeping in mind that the Gatte will absorb water
  12. Now, add the Gatte to the gravy along with salt to taste and garam masala powder and chopped coriander leaves
  13. Cover with a lid and simmer for 3-4 minutes till the Gatte absorbs the spices
  14. Garnish with coriander leaves and serve

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