- ► 2009 (31)
- ▼ May (9)
One of Mama's recipe again, she has always been cooking this and I just love them with plain rice. Thanks to Mama and Papa who took snap. I was so happy she did this and I could send this to RCI - Rajasthan hosted by Padma @ Spicy Andhra
Here goes the recipe in Mama's words:
For the Gatte's
2 cups besan(bengal gram flour)
salt to taste
1 tsp. red chili powder
1 tsp. turmeric powder
1/2 cup oil
curds to bind the dough
a pinch of ajwain (optional)
1/4 tsp jeera
- Mix all the dry ingredients.
- Add oil and mix till it resembles bread crumbs, if needed add a little oil.
- Mix in curds to make a stiff dough.
- Knead well and rest for 10 Min's
- Take a little dough and roll into a thin cylinder.
- Meanwhile keep a pot with water on the stove.
- Complete the dough in this manner.
- Cut into small pieces about 1/2-3/4 inch.Boil some pieces in the boiling water.
- Do not put all the pieces as they may stick.
- Boil till they float in water and than take them out.
For the Kadhi or gravy
2 small onions (finely chopped)
1/2 inch ginger
2 green chillies
3 cloves garlic
a sprig curry leaves
2 tsp coriander powder
1 tsp turmeric powder
1 tsp red chili powder
a little garam masala and aamchoor
2 tbsp fresh coriander leaves
- Heat a little oil and saute the onions till they are pink in color
- Add finely minced ginger, garlic and chillies.
- Add the dry masalas(coriander,red chilli ,turmeric).
- Fry for 2-3 mins and than add grated tomatoes.
- Add the curry leaves and fry till the liquid drys .
- Than add the boiled ghattas and mix thoroughly.
- Than add the water in which the ghattes were boiled.
- Add salt to taste as the water may contain salt.
- Bring to a boil and than simmer till the ghattes are done.
- You can add water to the consistency you want.
- Sprinkle garam masala and aamchoor.
- Garnish with coriander leaves and serve hot with chappattis or rice
Thanks Mama for packing some for us we enjoyed this curry a lot.