I have not put up a recipe post in a long while. I tried out gatte ki sabzi the other day. It came out pretty yum. And the husband was happy! So I thought of sharing this recipe with you. Its a dish from Rajasthan. Since Rajasthan is largely a desert, many of its dishes do not incorporate a lot of vegetables. So when you find yourself short of fresh veggies, try this out.
For the Dough:
- Besan or Chickpea Flour: 1 cup
- Salt: a pinch
- Carom seeds: a pinch, crushed between your palms to release its aroma
- Baking soda: 1/4th tsp
- Sour Curd: 2 tbsp
- Water: a tsp or 2 to soften the dough
For The Gravy:
- Grated Onion: 1 large
- Grated Garlic: 3-4 cloves
- Grated Ginger: Half tsp
- Grated Tomato: 1 medium
- Turmeric: Half tsp
- Chilli Powder: Half tsp
- Kasoori Methi or Dried Fenugreek leaves: 1 big pinch
- Sour Curd: Half Cup beaten to remove all lumps
- Salt to taste.
- Torn Mint leaves for garnish
- Take ingredients 1-4 and mix the dry products. Then add the sour curd and knead the mixture into a soft dough. Add some water if needed. The feel of the dough should be like that of roti/chapati dough.
2. Rub a few drops of oil on your palms to prevent the dough from sticking to your hands. Divide the dough into four parts.
3. Take each part and roll it out to form thick fingers, about 1/2 an inch in diameter.
4. Cut them into half inch pieces
5. Boil about 1 litre water in a pan. When the water is boiling, drop the Chickpea balls carefully into the water. Simmer for about 10-12 minutes.
6. In the meantime, heat 2 tbsp oil in a skillet and fry the onions, ginger and garlic till they begin to turn brown
7. Add the tomato, turmeric, red chilli powder and salt and saute till it begins to leave oil on the sides of the skillet.
8. Now gradually add the sour curd and keep stirring the mixture or else it will curdle. Add the Kasoori Methi/ dried fenugreek leaves.
9. When the gravy comes to a boil,add the boiled chickpea balls into this gravy. Simmer for 10 minutes.
10. Remove from fire, por out into a serving dish, garnish with mint leaves.
11. Serve with steamed rice or roti.