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Ingredient
Besan ke gatte
Introduce
Ingredient
1.5 cups
Gram flour (besan)
pinch
asafoetida
1/4 tsp
turmeric powder
1/4 tsp
red chilli powder
to taste
salt
1 tsp
cumin seeds
2 tsp
ginger-garlic paste
4 tsp
yogurt
2 tbsp
oil
1 pinch
Asafoetida
1 teaspoon
finely chopped Ginger
1/2 teaspoon
Coriander Powder
1/3 teaspoon
Red Chilli Powder
1/4 teaspoon
Garam Masala Powder
1/4 cup
Curd slightly beaten
1 tablespoon
Ghee
2-3 tablespoons
finely chopped Coriander Leaves
to taste
Salt
Cooking instructions
* Step 1
Take a large mixing bowl. Combine all the ingredients for the gattas and knead into a stiff dough. Use 2 tbsp of water if needed.
* Step 2
Divide into six equal shape each portion into 10" long thin cylindrical roll.
* Step 3
Boil enough water in a pan. Add rolls to the boiling water and boil for 10 to 15 minutes.
* Step 4
Remove from heat. Drain and keep aside. Cut each cylinder into 10-12 two inch pieces, and keep aside.
* Step 5
Gattas are ready to be sautéed in gravy
* Step 6
Now for the gravy- add ghee in a wok and heat it over medium flame.
* Step 7
Add cumin seeds, asafoetida, ginger and green chilli and sauté for 20-30 seconds. Add finely chopped onion and sauté until it turns translucent.
* Step 8
Add coriander powder, teaspoon red chilli powder and garam masala powder, sauté for 30-40 seconds. Add beaten curd (mix 1-teaspoon gram flour with curd to prevent it from curdling).
* Step 9
Mix well and cook the mixture until oil comes on the surface for approx. 1-2 minutes.
* Step 10
Now add the dumplings and stir nicely so that they get well coated with the masala
* Step 11
Add 1-cup water and 1/2 teaspoon salt, stir well and bring it to boil over medium flame.
* Step 12
Now lower the flame and let the gravy get cooked nicely for 10 minutes minimum
* Step 13
Stir gently in between to prevent sticking. If required, add more water to make thin gravy and cook again for 3-4 minutes after adding the water.
* Step 14
Adjust the consistency of gravy according to your liking
* Step 15
Turn off the gas and garnish gatta gravy with green coriander leaves before serving
Note: if there is a photo you can click to enlarge it
Tag
gram flour (besan)
Asafoetida
turmeric powder
red chilli powder
Salt
cumin seeds
ginger garlic paste
yogurt
oil
kasuri methi (dried fenugreek leaves)
finely chopped ginger
Green chilli finely chopped
small onion finely chopped
coriander powder
garam masala powder
Curd slightly beaten
Ghee
finely chopped coriander leaves
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