It is a Rajasthani speciality made with gram flour in stages- Kneading, Boiling, Shallow frying and finally preparing the gravy in yogurt. However, its worth the effort and time.
- 1 cup Besan (Chickpea flour/ Gram Flour)
- 1 tbsp Red Chili powder
- 1 tbsp Coriander powder
- ½ tsp carom seeds (ajwain)
- 1 tbsp kasoori methi (dry fenugreek leaves)
- Salt to taste
- 2 tablespoon oil
- Water for kneading
- 1 Medium Onion finely chopped
- 1 tbsp Ginger Garlic paste
- 1 cup whisked curd
- Asafetida (hing) a large pinch
- ½ tsp teaspoon cumin seeds
- ½ tsp teaspoon turmeric powder
- 1 tsp red chili powder
- 2 tsp coriander powder
- 1 tbsp kasoori methi
- 1 teaspoon garam masala
- 1 Bay Leaf
- 4-5 cloves
- 1 tbsp cilantro leaves chopped
- Salt to taste
- 2-3 tbsp oil
- Add ajwain, red chili powder, coriander powder, kasoori methi, salt and oil into besan and mix well with your palms.
- Now add little water at a time to make a medium to stiff dough and knead well.
- Divide the dough into round balls of equal portions and roll into long cylinders( stick shaped) with your palms.
- Heat 6-8 cups of water in a saucepan and bring to boil. Add the cylinders and boil for 10-15 minutes.
- Remove cylinders and set liquid aside. When the cylinders are cool, cut into one-inch pieces.
- Heat 2 tbsp cooking oil in a kadhai or wok and fry the gatte pieces till golden brown.Now, to prepare the gravy, heat oil in a skillet and then add bay leaf, cloves, asafetida, and cumin seeds; and allow it to crackle. Add ginger garlic paste with onions, turmeric, coriander powder and red chili powder. Add water if needed. Cook for a couple of minutes.
- Now add whisked curd and stir continuously for 2 to 3 minutes. Add kasoori methi, and keep stirring till the gravy starts boiling or oil separates.
- Now add garam masala powder, salt, fried gatte and cook for 3-5 minutes.
- Add 2 cups of the reserved liquid, bring to boil and simmer for 5-7 minutes.
- Serve hot with Sabji and roti or Puri.
Do You Know?
The Rajasthani cooking was influenced by the availability of ingredients in this region. Cooking in Rajasthan has its own distinctive taste and the simplest ingredients go into the preparation of most dishes.
Dearth of water and fresh green vegetables has had a huge impact on the cooking of Rajasthan especially in the desert areas of Jaisalmer, Bikaner and Barmer. Instead of water the women prefer to use milk, buttermilk and clarified butter.
Gram flour is a major ingredient and is used to make delicacies like khata, gatte ki sabzi and pakodi.
Dried lentils and beans from indigenous plants are used liberally.
The staple grains of Rajasthan are bajra and corn, which are used to make rotis, rabdi and kheechdi.