|gatte ki sabzi|
Recipe of gatte ki sabzi
3/4 cup besan (gram flour/ chickpea flour)
1/4 tsp ajwain (carom seeds)
1/2 tsp salt
¼ tsp baking powder
1/2 tsp turmeric powder
1/4 tsp red chilli powder
1/2 tsp coriander powder
1/4 tsp garam masala powder
1 tbsp oil
2 tomatoes- pureed
1/2 cup curd (dahi)
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1 tbsp oil or ghee
1 moti elaichi (big cardamom)
2 laung (cloves)
1/2 inch piece ginger- crushed
|cylinders before boiling|
|gatte after boiling and cutting into pieces|
1. In a shallow bowl, take besan. Crush ajwain between your palms and add to besan. Add rest of the ingredients of the gattas.
2. Adding little water, knead besan into firm, stiff dough. Keep aside for 15 minutes, covered.
3. Take small balls out of the dough and roll into cylinders. Cylinders should be able to fit in a pan.
4. Heat water in a pan. When it comes to boil, immerse the cylinders and turn the heat to medium. Boil till cylinders rise to the top and are covered with small bubbles. Boil for 3-4 minutes more.
5. Using a slotted spoon (pauni, chhari), take out the cylinders from the water. Keep aside to cool. Once cooled, cut them into about 1 inch pieces.
6. For the gravy, heat oil or ghee in a pan or karahi. Add cumin seeds, cloves and big cardamom. When cumin seeds change color, add hing. Add turmeric and red chilli powder.
7. Add ginger and tomato puree. Cook for about 3 minutes.
8. Lower heat and add curd. Stirring constantly, simmer on a low heat for 3-4 minutes.
9. Add gatte and simmer on a low heat for 10 minutes. Serve hot gatte ki sabzi garnished with coriander leaves.