Besan Ke Gatte from Rajasthan

I miss Rajasthan!
I miss Alwar!
After spending almost 5 beautiful years in Rajasthan...I miss not being there.
I miss the heat...

The simple fact that Ranchi is sweltering...the heat emanating from the ground and the roads...
Some food that brings back memories of the deserts.
PS Alwar is nowhere desert area...but the "dongris" remind you taht the desert is not far!(Moti Dongri,Alwar...dongri or a hill)

Food from the desert...been long away from Alwar and my gatte were just not right...so with the help of friend Bhavna Panwar who hails from further in the desert in Bikaner.
I totally ditched the recipe from my "Cooking With the Masters- Jiggs Kalra" for hers.
Easier and totally authentic.
FYI, Gatte  are soft dumplings made of gram flour ,cooked twice in a gravy made of yogurt and onions and spices.
Absolutely satisfying, and they made me miss Alwar even more.
Some memories make roads for tomorrow...lets see where these take me!

for the

Besan Ke Gatte from Rajasthan...

you need

The Gatte...
2 cups besan or gram flour
2 tbsp refined vegetable oil
1 large onion grated
1/2 tsp garlic paste
1 tsp ajwain or bishops weed seeds
1 tsp salt
1 tsp red chili powder/flakes
2 tbsp yogurt/curd

The gravy...
3 2-inch sticks cinnamon
1/2 tsp shahi jeera/jeera or cumin seeds
6 cloves
3-4 cardamom
8-20 peppercorns
1/2 tsp turmeric
Salt ,red chilli powder/flakes to taste
2 tbsp ghee/ refined vegetable oil
1 large onion grated
1 tbsp garlic paste
1 cup yogurt/curd
a few sprigs of coriander to garnish

This is a two part dish...first we make the dumpling and then the gravy.
Start the gatte or dumplings.
In a bowl, dump the besan/gram flour ,salt ,red chili,  ajwain/bishops weed seeds and oil.

To this add the onion and garlic paste and knead with only as much yogurt as needed

To get a not too soft dough.

Now with oiled hands make small balls and roll them into finger sized logs. This lot always reminds me of Angulimal, the bandit who wove fingers of his victims into a necklace and then converted to Buddhism. Thank Amar Chitra Katha for our vast repertoire of mythological stories.
Back to food.

These are the gatte...once you have these get a pan of water to the boil...

Slowly immerse them into the pan and allow them to simmer for 20 minutes. They sink at first and then they rise...just like the phoenix....Now you know its time to take them out.

Don't throw the water, just cut the gatte into bite sized pieces.

Now the gravy, these are the spices...ready for the pan

I used ghee/clarified butter. Into the pan went the spices and after a reassuring pop, in went the grated onion.

Just need to let it turn light brown,add in the cut gatte. The ghee/clarified butter may seem a little less....you can add more but this will suffice.Keep stirring gently...

Now in another bowl,whisk  together the yogurt, salt, red chili, garlic paste and a cup of the reserved liquid till no lump can be seen

Once the gatte have taken on a light colour, its time to add the liquid. Keep stirring and add in the liquid...if you let it rest before it comes to the boil, them the yogurt will split...so take care.

OK done now, you may rest your arms...

Now pour in the remaining liquid from cooking the  gatte.

Set the pan on simmer and leave to cook about 20 30 minutes. When the gravy has oil floating on the top and tastes of a gentle heat and spice..its done.

Garnish with some coriander and server hot.

With hot rotis to soak up the gravy and fill your tummy with warmth.

You can of course use more ghee...but this is enough to take you home...
Parth Gupta...you had akked me for Gatte ki subzi....come on over!


So what are you baking today???


Coming up...
A classic...Lemon Chiffon Cake and Salted Caramel Sauce and Much more...Watch this space!