Gatte ki Subzi
Chickpea dumplings cooked in yoghurt sauce
Gatte are simply dumplings made of chickpea dough. These are a specialty of Rajasthan, a state in India. These dumplings are very versatile and can be added to curries, pulaos and even stir fried to be served as a snack. This is a recipe of how the gatte are traditionally served in a yoghurt based gravy.
Ingredients for the gatte
- 200g Gram flour
- ½ tsp carom seeds (celery seeds)
- ½ tsp Red chilli powder
- 1 tbsp yoghurt
- 1 tbsp oil
- 1 tsp salt
Ingredients for the sauce
- 500ml yoghurt
- 2 tbsp oil
- ½ tsp cumin seeds
- 1 tsp chopped green chilies
- 1 tsp chopped ginger
- ½ tsp turmeric powder
- 1 tsp red chili powder salt to taste
- a pinch of asafoetida
- 1 tbsp chopped green coriander leaves
- salt to taste
Method for the gatte
- Mix all the ingredients together in a bowl.
- Gradually add some water (1 tsp at a time) and knead to make a stiff dough.
- Divide the dough into 4 equal parts and roll each part into a cylinder of ½ inch diameter.
- Bring ½ litre of tap water to the boil in a broad pan, slide in the dough rolls and boil for about a minute.
- Drain and leave open for some time to allow extra moisture to evaporate. Cut the rolls into ¼ inch thick discs.
Method for the sauce
- Whisk the yoghurt well till smooth.
- Add 1 cup of water and mix well.
- Heat the oil in a pan and add the asafetida and cumin seeds.
- Allow the seeds to splutter and add the ginger, green chilies and sauté till fragrant.
- Add red chili powder and turmeric powder.
- When the seeds start popping, add the gatte and stir fry for a minute.
- Add the yoghurt. Bring the mixture to a boil, stirring continuously.
- Lower heat and simmer for 4-5 minutes.
- Add salt to taste.
- Serve hot garnished with coriander leaves.