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
Steps
- To make the gatte (dumplings)
- Heat the oil for deep frying
- 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
- Using a sharp knife cut into little discs about 1cm thick. These discs are called gatte
- Deep fry the gatte till golden brown
- Drain on a kitchen towel and set aside
Use a {deep fryer} if you want to. A deep saucepan will do just as well
- To make the gravy
- In a bowl, beat the yoghurt with turmeric, red chilli powder, ground coriander, hing, chickpea flour and salt to form a smooth mixture
- Add the water and mix well. Set aside
- Heat the oil in a pot. Fry the cumin seeds, dried red chillies, garlic and onion till the onion starts to brown
- Add the green chilli and the yoghurt mixture
- Bring to a boil and then simmer till the gravy thickens
- Adjust seasoning, add the gattes into the gravy, garnish with fresh coriander and serve hot
By Sirisha Tadimalla on