Steamed gram-flour dumplings cooked in spicy gravy is a popular dish from the Indian state of Rajasthan. This mouth-watering dish will
complement any meal.
For the Gattes
- 1 1/4 cup besan (gram flour) (available in Indian grocery stores)
- 1/2 teaspoon chili powder adjust to taste
- 1/2 teaspoon salt
- 1/8 teaspoon turmeric (haldi)
- 3 tablespoons yogurt (dahi)
- 3 tablespoons oil
For the kadhi
- 1 cup yogurt (dahi)
- 1 tablespoon besan (gram flour)
- 1/4 teaspoon turmeric powder (haldi)
- 1/4 teaspoon chili powder adjust to taste
- 1 tablespoon coriander powder (dhania)
- 1 teaspoon salt adjust to taste
- 2 tablespoons oil
- 1 teaspoon cumin seeds (jeera)
- 1/2 teaspoon mustard seeds (rai)
- 1/8 teaspoon asafetida (hing)
- 4 whole red chilies
- 1 bay leaf (tejpat)
- 1 black cardamom optional
- 1/2 teaspoon paprika (dagi mirch)
- 2 tablespoons chopped cilantro
- Mix all the ingredients in a mixing bowl and gather into a soft dough, adding a little water if needed. At this point the dough will be a bit sticky; wetting your fingers with oil or water will help.
- Divide the dough into four or five parts. Roll each one between your palms into a long, smooth log, approx. five” in length and ¾” in
diameter. You will need to oil your palms to prevent the dough from sticking.
- Bring three cups of water to a boil in a pot. Gently drop the gatte logs into the boiling water and cook four to five minutes, or until they begin to float up to the surface.
- Remove the cooked Gatte logs from the water and let them cool.
- Slice the logs into approx. ¾ inch pieces. Set the Gatte aside.
For The Kadhi
- Mix yogurt and gram flour into a smooth paste. Add turmeric, chili powder, and coriander powder to the yogurt paste.
- Pour the oil into a saucepan over medium heat. Test
the heat by adding one cumin seed to the oil. If the cumin seed crack immediately, the oil is ready. Add the cumin seeds, mustard seeds, and asafetida.
- When seeds crack add the whole red chilies, bay leaf, cardamom, and paprika. Stir for a few seconds.
- Pour in the yogurt paste and stir for two minutes. Add three cups of water and stir until the gravy comes to a boil. Add salt to taste.
- Add the gatte to the gravy. Cover and cook over low-to-medium heat for 20 minutes or longer. Turn off the heat.
- Add cilantro and cover the pot for a few more minutes.
- Now you are ready to serve!
- Slice of gatte can be cooked in advance and added to the gravy later. Gatte can be frozen up to a month or refrigerated for a few days.
- Slice of gatte are used to make a wide variety of dishes, including subji (cooked dry vegetables), rice pulao etc.
- Slice of gatte can be fried and served as a snack.
- Slice of gatte can be used to make raita (mixed with yogurt).