Cooking time : 50 mins
Ingredients:
For the gatte:
2oo gms or 1 1/2 cup besan
1/2 tsp cumin seeds (jeera)
Pinch of asafoetida (hing)
1/4 cup Curd
1/4 tsp baking soda
1/2 tsp Fennel seeds (saunf) corasely grinded
1/2 tsp salt
1/2 tsp red chilly powder
4 cloves (laung)
4 whole black peppercorns (kali mirch)
3 tbsp oil For the gravy:
1 cup sour curd (khatta dahi)
2 medium size onions
4-5 garlic pods
1 inch piece ginger (adrak)
2 green chilly (hari mirch)
1 tsp coriander powder (dhania)
1/2 tsp cumin seeds (jeera)
1/2 tsp red chilly powder (lal mirch)
1 tsp salt
1/4 tsp garam masala
1/4 tsp crushed fenugreek leaves
2 tbsp ghee or oil
How to make Rajasthani Besan Ke Gatte:
- To Make Gatta : In a bowl mix together besan, jeera, fennel seeds, salt, chilly powder, hing, coarsely crushed cloves and black peppercorns, baking soda and oil. Then add the curd and mix well.
- Next with the help of little water knead a stiff dough just like for rotis. Make sure to add water little by little so that the dough should not get extra soft.
- Now divide the dough into 6 – 7 parts. Roll each part into cylindrical tubes of ½ inch in diameter and 4 – 5 inches long.
- Boil 4 cups of water and place these rolls in it. Let it cook for 15 mins or till the rolls get cooked from inside.Cut a piece to check if they are cooked properly and evenly. Otherwise cook some more.
- Then turn off the flame and take out the rolls from the water and keep the water aside for the curry.
- Cut the rolls into 1 inch pieces.
- For the gravy : Make a fine paste of ginger, green chillies, onion and garlic. Whisk the curd smooth with a beater.
- In a kadai heat the pan and put jeera. When it begins to crackle add the onion paste prepared before.
- Fry the onion paste till light brown in color. Then add the chilli powder, turmeric powder, coriander powder and garam masala. Fry for another 2 mins.
- Now lower the flame and slowly add the whisked curd. Stir well and continue cooking till oil separates. Stir once in a while so that the mixture does not get burnt.
- Now add the gatta water separated earlier. Bring it to a boil and then add the cut gatte pieces. Let the curry simmer for 5 – 10 more minutes on low flame. Then add the fenugreek leaves.
- Transfer the curry to a serving dish and garnish with chopped coriander.
- Serve hot with batti or roti as you prefer.
