RAJASTHANI GATTE KI SABZI / GRAM FLOUR DUMPLING CURRY

This is a Traditional curry from the state of Rajasthan.  Gatte or gram flour roundels are steamed,  fried and added to a spicy yogurt based gravy. I would recommend using mustard oil which makes it more tastier. The other option is ghee / clarified butter. This spicy, tangy and mouth watering dish is surely going to win your hearts. You can relish it with rotis, rice or pulao.

Ingredients for the Gravy:
Onion .......... 1 medium
Green chillies ... 1 or 2
Asafoetida ....... 1/8 tsp
Cumin seeds .... 1/2 tsp
Dry red chillies .. 2
Turmeric powder .. 1/4 tsp
Cumin powder .... 1/2 tsp
Kasoori methi ... 1 tsp
Coriander powder .. 1/2 tsp
Salt .................... to taste
Yogurt ............. 1/2 cup or more (as you like)
Mustard oil or ghee ... 3 tbsps

Ingredients for Gattas:
Gram flour / besan ..... 1 and 1/2 cups or 2 cups
Yogurt ................... 2 tbsps
Ajwain / carom seeds .... 1/2 tsp (you may also add crushed saunf instead or both)
Turmeric powder ........ 1/4 tsp
Red chilli powder ....... 1/4 tsp
Asafoetida .... 1 pinch
Cumin powder ............ 1/4 tsp
Oil for moin ................ 1 tbsp (added while kneading)
Salt ........................... as needed
Oil ..................... to fry

Method:

Add all the ingredients in the list 2 for making the gattas (except the oil for frying)

Knead them together. You may not require any water as the curd is enough for binding. If needed a spoonful very carefully and make a dough.

Divide the dough and roll into cylindrical shapes about 3/4 th inch thickness.

Boil the rolls in a wide pan for 5-7 minutes.

Remove them from water and let them cool.

Slice the gattas.

Heat oil in a pan and fry them. Remove and set aside.

Now take a deep pan and heat the mustard oil or ghee. When it is hot add the asafoetida, cumin seeds and red chillies.

When they crackle add the  kasoori methi and green chillies,

Tip in the finely chopped onion and saute until translucent.

Now add the boiled gattas and saute a bit.

Next add the salt and the mentioned spice powders and mix gently.

Add 2 cups of water or as much as you need the consistency of the gravy.. (Use the water left from boiling the gattas)
Simmer for 5-7 minutes or until the gattas are cooked (depending on the thickness of the gattas)

Check by inserting the tip of a knife.

Finally stir in the whisked yogurt and keep stirring gently to avoid curdling.

Just simmer a little and garnish with coriander leaves.

Serve with rotis , rice or pulao

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More recipes from Rajasthan:

Gatte Ka Pulao

Papad ki Sabzi

Bajre ki Raab /  Raabdi / Rabri

RAJASTHANI GATTE KA PULAO

Gatte ka pulao is a traditional dish of Rajasthan made with gramflour dumplongs and spices. It can be relished just with some raita and papad.
 People in the dessert regions were very innovative and created dishes with bajra, jowar, gram flour and sundried  vegetables like ker, sangri, gawar etc etc. for their survival during summer when there were no vegetables available. Now these dishes have become a delicacy and an important part of the Rajasthani Cuisine.

This recipe is for "Shhhh Cooking Secretly"  a facebook group event in which we are paired with someone different each month who selects 2 secret ingredients for us. We make the dish using those and post it in the group. My partner of the month is Kalyani Sri . Her blog is - Sizzling Tastebuds .. do visit to check out the yummy recipes.

Ingredients for the pulao:
Cooked Basmati rice .... 2-3 cups
Onions ..................... 1/2 cup (sliced)
Garlic .................... 1 tsp (optional)
Cumin seeds ........... 1 tsp
Cinnamon stick ....... 2 small pieces
Bay leaves .............. 2
Cashewnuts ........... 8-10
Riasins ................. handful
Green chillies ..... 2-3
Turmeric powder ... 1/4 tsp
Garam masala powder .. 1/2 tsp
Salt ...................... to taste
Ghee .................. 1-2 tbsps (as you like)

Ingredients for Gattas:
Gram flour / besan ..... 1 and 1/2 cups or 2 cups
Yogurt ................... 2 tbsps
Ajwain / carom seeds .... 1/2 tsp (you may also add crushed saunf instead or both)
Turmeric powder ........ 1/4 tsp
Red chilli powder ....... 1/4 tsp
Asafoetida .... 1 pinch
Cumin powder ............ 1/4 tsp
Oil for moin ................ 1 tbsp (added while kneading)
Salt ........................... as needed
Oil ..................... to fry

Method:

Cook the rice and set aside.

Add all the ingredientsin the list 2 for making the gattas (except the oil for frying)

Knead them together. You may not require any water as the curd is enough for binding. If needed a spoonful very carefully and make a dough.

Divide the dough and roll into cylindrical shapes about 3/4 th inch thickness.

Boil the rolls in a wide pan for 5-7 minutes.

Remove them from water and let them cool.

Slice the gattas.

Heat oil in a pan and fry them. Remove and set aside.

Take a wok / kadai and heat the ghee.

Tip in the whole spices mentioned in the 2nd list followed by garlic.

Now add the sliced onions and saute for 5-6 minutes until light pink.

Add the cashewnuts, green chillies and raisins.

Now tip in the fried gattas, salt, spice powders. Mix carefully.

Finally add the cooked rice.

 Stir with a spatula to mix everything together.

Gatte ka pulao is ready.

Serve hot with raita and papads.

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You may also like:

Kashmiri Pulao

Papad Ka Pulao

Palak Pulao

RAJASTHANI GWAAR PAATHA SABZI / ALOE VERA STIR FRY

Aloe Vera is also known as – Gwarpatha, Kwar gandal and Ghrit Kumari. The Aloe Vera plant has many cosmetic and medicinal properties.
Ever thought that you could actually cook it like a vegetable  ...... ?? Yes, you can prepare a curry, pickle and also dessert with it. isn't it amazing. Today's recipe is a dry stir-fry prepared in Rajasthani style.

Ingredients:
Aloe vera ... 250 gms
Green chillies .. 2
Ginger paste ... 1 tsp
Cumin seeds/ jeera ... 1/2 tsp
Fennel seeds /saunf ... 1/2 tsp
Kalonji / onion seeds .. 1/2 tsp
Coriander powder ... 1 tsp
Turmeric powder ..... 1/2 tsp
Mathania lal mirch powder .. 1/2 tsp
Amchoor powder ................... 1/4 tsp
Garam masala powder ........... 1/2 tsp
Asafoetida ........................... 1/4 tsp
Salt ................................ to taste
Mustard oil or vegetable oil .... 3 tbsps

Method:

Cut out the edges of the aloe vera leaves and cut into small pieces.

Boil them adding a little salt and turmeric powder for 5 to 7 minutes.

Drain the water and set aside.

Heat mustard oil to a smoking point and reduce the flame. Add cumin and fennel seeds.

Next add the asafoetida, ginger paste and green chillies. Saute.

Now add the salt, kalonji seeds and the spice powders.

Mix well and tip in the boiled aloe vera pieces.

Stir with a spatula until the masalas and incorporated into the aloe vera pieces.

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You may also like:

Aloe Vera Curry

Gatte ki Sabzi

Bajre ki Raab