GATTE KI SABJI

INGREDIENTS:

For gattas:

·       Gram flour(besan)-2 cups,

·       Carom seeds (Ajwain)- ½ tsp,

·       Black paper powder(kali mirch)- ¼ tsp,

·       Salt(namak)- ¼ tsp or as per taste,

·       Baking Soda- 2 pich,

·       Oil- 1tbsp,

·       Dried Fenugreek leaves(Kasuri methi)- 1 tsp,

·       Curd(dahi)-1 tbsp,

·       Warm water(pani)- for kneading dough.

For gravy:

·       Oil – 2 Tbsp,

·       Cumin seeds(jeera)- ½ tsp,

·       Red Chili Powder(lal mirch) – 1 tsp,

·       Turmeric powder(haldi)- ½ tsp,

·       Garam Masala - ¼ tsp,

·       Coriander Powder(dhaniya) -1/2 Tbsp,

·       Garlic(lahsun)- 1 tsp, minced, (optional)

·       Ginger(adarakh)- 1 tsp, minced,

·       Salt – to taste,

·       Dried fenugreek leaves(kasuri methi)- 2 tsp,

·       Asafoetida(hing)-1/4 tsp,

·       Curd(dahi)-1 ½   tbsp.

METHOD:

1.    In a mixing bowl add gram flour and all dried masala ingredients of gatta and mix well

2.    Pour oil, curd and mix well.

3.    Knead stiff dough by using warm water.

4.    In big vessel Keep water to boil.

5.    Form a balls from dough and  roll each ball between hands to form a ½ inch thick cylindrical shape.

6.    Cut them into small round ½ inch pieces .

7.    Add this gattas into boiling water. Stir gently after 2 min

8.    Boil gattas for 10-15 min on medium high flame.

9.    Remove gatta from water. do not throw water, we will use it in curry.

10.           Heat oil in pan. Add Cumin Seeds and allow them to splutter.

11.           Add hing, garlic and ginger.

12.           In a bowl take turmeric powder, chili powder, coriander        powder, salt and garam masala. Make thick paste by pouring that gatta water.

13.           Add this paste to oil and stir till oil separated.

14.           Now, add kasuri methi and gatta. Mix well.

15.           Pour that gatta water. and cover the lid and cook for 5 min on medium flame .

16.           Mix curd. Turn off gas.

17.           Serve hot with chapati or rice.