Gatte Ki Sabji | Chickpeas Flour Dumplings In Yogurt Sauce

Gatte ki sabji is one of my favorite if made properly and so far I only like the way my sister does.  I tried few methods but nothing like what she does so this time I asked her to show me and wrote down the recipe and hurray I tried it got it just like her.  If you face problems like me of not having vegetables at home some day (okie for me it's most of the days !!) then this curry comes very handy.  

And like most of the recipes gatte ki sabji also has many version, some people make with onion and tomato some don't.  This  is one of simple recipe and taste very good you have to try to know exactly how good it is if followed the recipe properly.  I have mention about gatte ki sabji here in the platter I made and this platter & this curry goes to Sonu's Flavours of Rajasthan a event started by Nayna.

Ingredients:

For Gatta

Besan/Chickpeas Flour - 3/4 cup

Red Chili Powder - 1 tsp

Turmeric Powder   - 1/4 tsp

Jeera/Cumin Seeds - 1/4 tsp

Oil -2 tsp

Salt - to taste

Water

For Gravy

Oil - 1 tbsp

Cumin Seeds - 1/2 tsp

Mustard Seeds - 1/2 tsp

Curry leaves - 1 sprig

Red Chili Powder - 1 1/2 tsp

Curd - 3 tbsp

Water - if required

Salt - to taste

Cilantro - For garnishing

Method:

1. In a bowl or plate add all the ingredients 'for gatta' except water.

2.Mix everything together to make crumbs add little water in very small quantity and make thick dough.  If you add more water the dough will be sticky so add water only in tbsp each time. 

2. Divide the dough in equal portion and roll into thin long pieces like in log/cylinder shape and boil in water until cooked or for 8-10mintues.

3. Cut the gatta in small pieces. In the boiled water mash 5-6 pieces of gatta, if required add little more water.

4. In a pan heat oil,  add cumin, mustard seeds, curry leaves and allow to splutter.

5. Add together red chili powder and curd and mix well to avoid the curd from curdling.  

~This is the important step, you have to add red chili and curd together and stir well, if not you will not get the perfect gravy.

6. Cook for 2 minutes in medium flame and add gatta pieces.

7. Add the mashed gatta water to the curry, salt and  mix well, cook for 2-3 minutes and off the flame. 

Garnish with cilantro.  It's best to have it hot/warm as the gravy become thick very fast,  if you going to eat later and just add little water and re-heat it.  Goes well roti/paratha.  

See how nice the gravy looks ..simple pleasures of life :)

Enjoy your day ~~