Gatte Ki Sabji

Chickpea dumplings in a spicy yoghurt-based gravy
Ingredients - Serves 6-8
  • For the gatte (dumplings)
  • 1 cup chickpea flour or besan
  • 1 tsp turmeric powder
  • 2 tsp ground coriander
  • 1 tsp red chilli powder
  • ¼ tsp hing (asafoetida)
  • 2 tsp cumin seeds
  • 4 tsp ginger, finely chopped
  • 4 tsp fresh mint, finely chopped
  • 2-3 tbsp thick yoghurt
  • ½ tsp baking soda, optional
  • Oil, for frying
  • Salt, to taste
  • For the gravy
  • 1 cup yoghurt
  • 1 green chilli, slit lengthwise
  • 2 tbsp chickpea flour
  • 2½ cups of water
  • 2 tbsp oil
  • ½ tsp cumin seeds
  • 5-6 dried red chillies
  • 5-6 (or 15 g) cloves of garlic, chopped
  • 1 large (or 300 g) onion, chopped
  • ½ tsp turmeric powder
  • 1½ tsp red chilli powder
  • ½ tsp ground coriander
  • a pinch of hing (asafoetida)
  • fresh coriander, chopped, optional
  • Salt, to taste
  1. To make the gatte (dumplings)
    1. Heat the oil for deep frying
    2. Mix all the other ingredients to form a tight dough. Divide into small workable portions and shape into long cylinders about an inch in diameter
    3. Using a sharp knife cut into little discs about 1cm thick. These discs are called gatte
    4. Deep fry the gatte till golden brown
    5. Use a {deep fryer} if you want to. A deep saucepan will do just as well
    6. Drain on a kitchen towel and set aside
  2. To make the gravy
    1. In a bowl, beat the yoghurt with turmeric, red chilli powder, ground coriander, hing, chickpea flour and salt to form a smooth mixture
    2. Add the water and mix well. Set aside
    3. Heat the oil in a pot. Fry the cumin seeds, dried red chillies, garlic and onion till the onion starts to brown
    4. Add the green chilli and the yoghurt mixture
    5. Bring to a boil and then simmer till the gravy thickens
    6. Adjust seasoning, add the gattes into the gravy, garnish with fresh coriander and serve hot
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