During our recent India trip, I promised my self that I would try and sample some new regional dishes whilst travelling through the country. In Jaipur, one dish that appeared on the menu regularly was Gatte ki Sabji. We were rather intrigued to see what it was and how it tasted. We got the opportunity to sample this dish for the first time at Choki Dhani which is a cultural Rajasthani Village on the outskirts of Jaipur.
At Choki Dhani they create a truly memorable Rajasthani dining experience, you are serenaded with traditional music, treated like royalty as you are escorted into an authentic village setting where you sit on the floor on cushions and eat your food on low wooden tables. The food is served in plates made from banana leaves, on offer is a vast selection of both savory and sweet dishes, pickles, flatbreads and rice. The waiters come around and refill your plates constantly with the amazing delicacies till you stomach screams no more!!!
One of the items in the thali was Gatte ki Sabji which is a curry made with chickpea flour dumplings in a yoghurt sauce. It is traditionally served with Bajra na Rotla which are millet flour unleavened flat breads. In this post I have recreated the dish as I really loved the taste and authenticity of it.
Gatte ki Sabji
Chick Pea Dumplings in a spicy tangy yoghurt gravy.
Ingredients:
Ingredients:
For Dumplings
- 125 grams Chickpea flour
- 1/2 teaspoon whole cumin
- 1/2 teaspoon chilli powder
- 1/2 teaspoon salt
- 1 tablespoon natural yoghurt
- 1 tablespoon sunflower oil
- 1-2 tablespoons of water to bind dough
- 1.54 litres water for cooking dumplings
- 1 tablespoon sunflower oil
- 1 small white onion finely chopped
- 2 spring onions finely chopped
- 1 green chilli finely chopped
- 1 teaspoon ginger paste
- 3/4 teaspoon salt
- 1/2 teaspoon chilli powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon mustard seeds
- 1 red dried chilli
- 100-150 ml cooking water left from dumplings
- 3 tablespoons natural yoghurt beaten
- fresh coriander finely chopped
Method:
1. In a basin add the chickpea flour, whole cumin, salt, chilli powder, natural yoghurt and oil and mix together. Add a little water to make a semi soft dough. If you find the dough a little sticky rub oil on your hands and knead the dough. Cover the dough and leave to rest for 15 minutes.2. In a large pan add the water and put the pan on the heat to boil the water.3. Divide the dough into 5 parts and roll each part into a sausage shape approx 1.5 cm in diameter. 4. Put the sausage shaped dumplings into the boiling water and cook them for 15 minutes. You will know when they are cooked as small bubbles will appear on the dumplings and they will float to the surface of the boiling water.5. Remove the cooked dumplings from the pan with a slotted spoon and keep aside to cool. Reserve the cooking water.6.Once dumplings are cooled slice them into 1 cm thick slices and keep them aside. 7. In another pan add 1 tablespoon of oil, when its hot add the mustard seeds and the red dried chilli, wait for the mustard seeds to splutter after which add both types of chopped onions and cook them till soft and golden brown.8.To the cooked onions add the ginger paste, green chillies, salt, turmeric, chilli powder, cumin powder and cook the mixture for 1-2 minutes. Add 100 ml cooking water from the dumplings and the yoghurt and simmer the gravy for 2-3 minutes on a low heat.9.Add the dumplings and cook the curry for another five minutes, add extra cooking water from the dumplings if the gravy seems dry.10.To serve transfer the curry to a serving bowl and garnish with the chopped coriander. Serve the curry with millet flour flat breads.
Details
Prep time:15Cooking time: Total time: Yield: 4 servings
