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Shahi Rajasthani Besan ke Gatte
Gatte ki sabji is one of the very famous dish of rajasthan. This is made from besan with the taste of many other spices. Check out the recipe of Besan Gatte-
Ingredients
Gatte
Besan flour/Bengal gram flour - 1 cup, Turmeric powder -a pinch, Salt to taste, Red chilli powder - 1 tsp, Kasuri methi - 1/2 tsp, Ajwain/Carrom seeds - 1/4 tsp, Oil-2 tsp's
Gravy
Curd/Yogurt - 1 cup, Tomatoes - 2, Garlic paste - 1 tsp, Red chilli powder - 1 or 2 tsp, Corriander powder - 2 tsp, Cumin powder - 1 tsp.
How to make
First, to prepare gatte, in a large bowl, mix besan flour, salt to taste, ajwain seeds, kasuri methi, turmeric powder, red chilli powder and mix well.
Now keep sprinkling water and knead to form into a firm and smooth dough. add 2 tsp of oil to the dough and knead again. shape the dough into a 1/2 inch diameter roll.
In a wide large bowl/wide pressure cooker pan, add 3 cup's of water and let it boil, once the water starts to boil, put the roll into the water and let the roll cook for about 15 minutes at high flame.
Once the gatte roll is cooked, remove the gatte seperately from the water and let it cool down. once cooled, slice the gatte into 1/2 inch pieces.
Once you have sliced the gatte's, it is optional to fry the gatte's in oil. if you are frying the gatte's they may break up in the oil a little. after frying, they become little crisper, this way you can ensure that the gatte's are fully cooked.
Heat a cup of water, put the 2 tomatoes in it and let it boil for 5 mins, so that the tomato skin peel's a little. drain the tomatoes, cool them, peel it's skin, grind them into a smooth tomato puree and set aside.
Now to prepare the gravy, heat a pan, add 2 tsp's of ghee, add cumin seeds, hing, garlic paste and roaast well. then add the tomato puree and let it boil well and gets thickened for about 1 or 2 mins. Then add the sliced gatte's and mix well. reduce the flame before adding the curd.
Take a cup of curd and using your whisker or fork, beat the curd well. now add this beaten curd to the gravy in low flame and mix well. then add turmeric powder, red chilli powder, corriander powder, cumin powder, garam masala (optional) to the gravy and mix well. let the mix keep bubbling in low flame for about 5-10 minutes, till you see the oil on the sides of the gravy.
Remove the gravy from slow flame and garnish with corriander leaves.
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