Rajasthani gatte

Lately, we have been marathoning flavors from home. Quintessentially rajasthani, gatte (pronounced ga-tte) are savory gramflour dumpling. A great dish to surprise your palette, if you have'nt tried it already. 

Rajasthani cuisine like many other cuisines, is truly influenced by the availability of ingredients locally. An arid land, vegetation in the region is scarce.In the era gone by, food mainly consisted of many variations of lentils and dried produce. The hot climate required eatables which could  last longer. Fast forwarding to the present times, this recipe comes handy when you find your refrigerator scarce by the end of the week :)

Ingredients:

For the gatte:

1 cup gramflour

Pinch of asofetida

1/2 tsp red chilli powder

1/4  tsp turmeric powder

1/2 tsp baking soda

1 tablespoon plain yogurt/curd

1/2 tablespoon cooking oil

1/2 tsp fenugreek leaves (optional)

Salt to taste

For the gravy

2 medium onions

6 cloves of garlic

An inch of fresh ginger

2 medium tomatoes, pureed

2 green chillies

1/4 cup oil

2 tsp red chilli powder

11/2 tsp coriander powder

1/2 tsp turmeric powder

1 cup plain yogurt/curd, whisked smooth

2 tsp crushed fenugreek leaves(optional)

Salt to taste

Take all the ingredients for the gatte and form a tight dough using as little water as required. Pound for 10-15 minutes. Oil your palms and divide the dough equally in thirds. Next form long cylindrical strips about half an inch in diameter. Boil 4 cups of water and immerse the strips .Poach the strips well and cook till done on medium heat. It should take about 45-50 minutes. Remove with the help of a slotted spoon and let the strips cool. Do not discard the water in which u boiled . When cooled cut the cylindrical strip in bite sized round pieces, these pieces are called gatte.

Do not stand the gatte dry for long.

Heat oil in another pan. Simultaneously, grind onions garlic green chilies ginger to a  corase paste. Splutter some cumin in the oil and add the onion paste, stir and cook on low heat for about 20 minutes. Add the tomato puree next and cook till a film of oil surfaces on the gravy. Add the powdered spices- red chilli, turmeric, corainder, salt. Mix well and sprinkle some water. Cook the gravy for another 15 minutes low and slow. 

Add the whisked curd and stir. Temper the gravy with a spoonful of the curd first,then add the whole cup and  stir continuously. Cook the gravy for 15 minutes more and add the gatte. Add the boiled water of the gatte, as required and stir. Sprinkle fenigreek leaves on top and bring the curry to a boil. Switch off the heat.

Serve immediately with roti or parantha. I made some satha roti , commonly known as lachha paratha in whole wheat flour.

Lip smacking good.