When one mentions Rajasthan, images of deserts, camels and havelis conjure in the mind along with its specialty cuisine. Among the vegetarian dishes, Baati, Ker Sangri & Gatta are definitely some top favourites. Gatte is a term used for the chunks prepared from a dough of gram flour and spices.
Ingredients
The GattasBengal gram flour (besan) – 2 cups
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Carom seeds (ajwain) – ¼ tsp
Salt – to taste
Oil – 2-3 tbsps
For Gravy:Fresh yogurt – 1 cup, beaten
Garlic paste – ½ tsp
Red chilli powder – 1 tsp
Coriander powder – 1 tbsp
Turmeric powder – ¼ tsp
Cumin seeds – 1 tsp
Asafoetida powder – a pinch
Salt – to taste
Coriander leaves – 2-3 tbsps, chopped fine
Oil or ghee – 2 tbsps
Method
To prepare the gattas:* Combine all the ingredients of the gattas, allowing the oil to coat the mixture evenly. Now knead into stiff dough with as little warm water as possible.
* Divide the dough into 7-8 equal portions and make into ½ inch diameter smooth rolls.
* Heat a pan with enough water to allow the rolls to boil. When the water starts boiling, add 1 tsp oil and the rolls. Cover with a lid, lower the flame and boil for 12-15 minutes, stirring occasionally and gently.
* Switch off the flame, strain the water and set aside.
* Chop the rolls into ½ inch pieces.
The gravy:* Heat the oil or ghee in a pan, and add the cumin and asafoetida.
* Lower the flame, add the chilli powder and immediately add the garlic paste and half the beaten yogurt.
* Stir continuously so that the yogurt does not curdle. Add the coriander powder, turmeric powder and salt and cook for 7-8 minutes until the spices separate from the oil.
* Now add the gattas and cook for a few minutes.
* Mix the remaining yogurt with ½ cup of water and add to the gattas.
* Stir gently and boil for 5-7 minutes on low flame. Switch off the flame and garnish with coriander leaves.