Gatte Ki Sabzi

• Produce

  • 1 Cilantro
  • 2 tsp Coriander, Powder
  • 2 Garlic cloves
  • 1 inch Ginger
  • 1/4 tsp Mango powder [amchur, dried
  • 2 Onion, medium

• Baking & Spices

  • 1 cup Chickpea flour [besan
  • 3/4 tsp Garam masala, powder
  • 1 tsp Kasuri methi
  • 1/4 tsp Red chili powder
  • 2 Salt
  • 1 tsp Sugar
  • 1/2 tsp Turmeric, powder

• Oils & Vinegars

  • 7 tsp Vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Dairy

  • 3/4 cup Whisked yogurt
  • 1/4 cup Yogurt

• Liquids

  • 1 Water

• Other

  • ½ teaspoon ajwain [carom seeds]

Found on cookwithmanali.com

Description

Ingredients

• 1 cup chickpea flour [besan]
• ¼ cup yogurt
• ¼ teaspoon red chili powder
• ¼ teaspoon turmeric powder
• ¾ teaspoon coriander powder
• ½ teaspoon ajwain [carom seeds]
• ¼ teaspoon garam masala powder
• salt, to taste
• 1-2 teaspoon vegetable oil
• 1 inch ginger
• 2-3 garlic cloves
• 2 medium onion
• 2 tablespoons vegetable oil
• ¾ cup whisked yogurt, at room temperature
• 1 teaspoon cumin seeds
• 1.25 teaspoon coriander powder
• ½ teaspoon garam masala powder
• ¼ teaspoon turmeric powder
• ¼ teaspoon dried mango powder [amchur]
• 1 teaspoon sugar (optional)
• 1 teaspoon kasuri methi, crushed [dried fenugreek leaves]
• water, as required
• salt, to taste
• cilantro, to garnish

Directions

• In a bowl mix together besan, turmeric powder, red chili powder, ajwain, garam masala powder and coriander powder. Add oil, yogurt, salt and mix everything together.
• Form a dough by mixing in everything together. If the dough isnt coming together you can add little water. Also this will be sticky, so its a good idea to oil your hands before mixing this dough.
• Once you have formed the dough, divide it into 4 equal parts and shape each part into a log.
• First make the gatte. In a bowl mix together besan, turmeric powder, red chili powder, ajwain, garam masala powder and coriander powder. Add oil, yogurt, salt and mix everything together.
• Form a dough by mixing in everything together. If the dough isnt coming together you can add little water. Also this will be sticky, so its a good idea to oil your hands before mixing this dough.
• Once you have formed the dough, divide it into 4 equal parts and shape each part into a log.
• Boil water in pan. Once it comes to a boil add the prepared rolls into it.
• Boil for around 15 minutes, or till knife inserted in the rolls comes out clean.
• Take gatte out of water and cut them in ½ inch rounds.
• Heat 1 tablespoon of oil in a pan and pan fry the gatte for few minutes or till they start turning golden brown in color. Drain on kitchen towel and set aside. This step is optional - traditionally this is not done but I like doing it.
• To the same pan, add 1 more tablespoon of oil and once oil is hot add cumin seeds and let them crackle. Meanwhile make a paste of the onion, ginger and garlic.
• Add ginger garlic and onion paste next and cook till raw smell goes away completely, around 4-5 minutes.
• Add spices - coriander powder, amchur, turmeric powder and garam masala along with 1-2 tablespoons of water (so that the spices dont burn).
• Cook the spice for a minute or two. Also add the salt.
• Now reduce the flame to low and add whisked yogurt. Keep whisking till the yogurt has totally mixed it. Once it has mixed well, increase the flame to medium.
• Add water, as required. I added around 2-3 cups and let it all come to a boil. At this point check the salt and spices and adjust accordingly. You can also add little sugar if the curry taste too sour to you.
• Once the water comes to a boil, add the gatte to the curry and let it simmer at medium-low for 10 minutes.
• Add crushed kasuri methi and remove from heat.
• Garnish with fresh cilantro and serve gatte ki sabzi immediately with rice or roti.

Nutrition