I was thinking from a long time to post this recipe. Gatta/gram flour dumpling in gravy was always my favourite since I knew cooking. During my stay in greater noida I got to know a family from rajasthan and got familier with their cuture first time. From aunty I got to know what all she cooks when there is no power or situation when they cant get vegetables from market. From her I learnt gatta sabji, choorma laddu. Today I am sharing her version of making this sabji.
So friends I am here with my version of making this sabji.
Ingredients: Sufficient For Three People
For the gattas
1.5 Cup Besan/Gram flour
½ Tsp fennel seed/saunf
½ Red chili powder
½ Tsp ajwain/carom seeds
1 Tblsp curd
2 Tblsp kasoori methi or fresh methi/fenugreek leaves
1.5 Tblsp oil
2 Green chilies finely chopped
Salt to taste
For Gravy
3 Tomato medium size finely chopped/puree
2 Onion medium size finely chopped
4-6 Green chilies finely chopped
1 Tsp ginger-garlic paste
1 Tsp cumin seed
½ Tsp turmeric powder
¼ Tsp red chili powder
½ Tsp coriander powder
¼ Tsp gram masala
A Pinch Asafoetida
Oil to cook
Salt to taste
1.5 Cup Water
Method: Mix well besan, green chillies, carom seeds, fennel seeds, red chili powder, curd, kasoori methi, oil and salt as per taste. Add water into besan, only if required and make soft dough. While kneading, besan sticks a lot so its a little difficult 🙂 process. Knead for few minutes and it will become smooth. Now make 1 cm diameter round and 5-6 inches long shapes like seekh kabab from the dough. Boil plenty of water and put them all into the water. Boil this for 10 minutes.
After 10 min drain all the water and take out the cylindrical besan rounds. Keep this water aside, we will use it to make gravy. Cut the besan rounds into small pieces and keep aside. These rounds are called as “Gatta”.
To make gravy heat oil in a pan, add asafoetida and cumin seeds. Once cumin seeds start crackling add chopped green chilies and ginger garlic paste.
Heat for 1 minute. To this add chopped onion and fry till onion changes its color to golden brown. Add chopped tomatoes/puree and cook this untill tomatoes start leaving oil in the corner of the pan.
Now add all dry spices like turmeric powder, red chili powder, coriander powder, garam masala and 1.5 cup water which we kept from boiling besan gattas. Boil this for 5-7 minutes.
Adjust salt as per your taste. Remember that you added salt in gatta also. Gravy is ready and now mixes gatte into the gravy and cook it on low flame for another 4-5 minutes. Let the gatta absorbs some flavour of spices you added. After adding gatta it does not matter for how long you boil them in gravy because gatte will not become very soft.
So 4-5 min is enough to cook on low flame.
Serve hot with steamed rice or plain paratha.
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