Gatte Ki Sabzi| Chickpea Dumpling Curry


I love this delicious gatte ki sabzi from Rajasthan. I have another recipe of the Punjabi version on my blog but this is absolute delight when eaten with hot fresh phulkas smeared with ghee or of course the bajra roti which is traditionally served with this curry. Ghee is healthy and you should use it.  The gattas I made for this recipe are thinner and spicier than the Punjabi ones.

Gatta is chickpea flour dumpling that is steamed or boiled till they float up and become light. One can spice them up or keep them plain. They are so tempting and hard to resist that you may keep munching on them while making the curry and realize that there is more curry than the gattas.

Make some extra dumplings always.  You can use these  gattas or dumplings with other veggies also but this is a basic recipe.

Ingredients : 

For Gatta : 

Besan / Chickpea flour – 1 Cup

Home cultured curd / Yogurt – 1/4 Cup

Fennel seeds powder – 3/4 tsp

Ajwain – 3/4 tsp

Salt – to taste

Ghee – 2 tbsp

Chili powder – to taste

Pinch of hing powder

2 pinches of coarsely ground fresh black pepper corns

For the Curry : 

Ginger and Garlic – 1 tsp each ( grated)

Onion – 1 medium size, chopped fine

Green chilies – 2, slit or chopped

Whole red chilies – 1-2

Cumin seeds – 1/2 tsp

Ghee – 2 tbsp

Turmeric powder – 1/2 tsp

Coriander powder – 1 tbs

Besan or  Chickpea flour – 2 tbs

Fresh coriander leaves – chopped – 2 tbsp

Method :

For Gatta :

Mix the dry ingredients listen under gatta except the ghee and curd.

Pour ghee evenly and rub it in the mixture. Slowly add beaten curd one spoon at a time to make a firm dough.

Divide the dough in equal parts and roll it in your palms to make a cylindrical shape.  You can make it as thin or thick but I have noticed that the thicker ones don’t cook well from the center when boiled.

Making perfect gatta is a bit tricky at times but you’ll get used to it.

Now take a deep large pan and boil enough water. Once the water boils slowly dunk the gatta in it. You can go about doing some other stuff while they cook in the boiling water. It takes a lot of time. Keep checking in between and the moment gatttas rise up and start floating take them out in a plate to cook. Throw away the water.

Once they cool, cut them into 1 inch long pieces.

Now  to make the curry :

Blend the yogurt and add the powdered masalas and salt in it. Remember that you had added salt in the gattas too. Mix well. Roast the besan and allow it t cool. Now, make a paste with  2 tbsp of buttermilk and add to the curd. DO NOT add more than 1-2 tbs of besan or it will become kadhi. You can omit besan too. I use it just to make sure that the curd doesn’t curdle.

Heat a wok or a kadhayi and put ghee in it.  when the ghee melts, add hing and cumin seeds. When they crackle , add red and green chili, stir and add ginger and garlic. Saute and add the onions. Let the onions brown a little then turn off the gas. Add the curd mixture and give it a nice stir.

Put tit back on flame and keep stirring on low medium heat till the ghee separates from the masala.

Slowly add warm water to make a curry till you get desired consistency. The gravy will thicken once you add gattas so keep that it mind.

Adjust salt and spices to your liking at this point.

Let the curry boil for sometime and then dip in the gatta pieces.

Let it cook for about 5-10 minutes and then garnish it with fresh coriander leaves.

Eat it hot with bajra roti or phulka smeared with ghee. It makes for one hell of a satiating meal.

 

 

 

 

 

 

Protein Packed Egg Curry With Soya Granules (Soya Keema)


I love eggs in all form. Apart from the nutritional benefits they are the most versatile food I know of. You can use them in variety of recipes and in hundreds of ways. Hard boiled eggs simmered in rich, savory, spicy tomato gravy is a dish I can eat any time of the day. Spiced up eggs are pure bliss. I love them and so do my boys.

A satisfying meal that you can make without much difficulty. Soya granules are the added bonus in this recipe. Apart from adding more protein and taste to the dish, they also help the aromatic gravy to thicken. They are the vegetarian version of our good old mutton or chicken keema. If cooked well, they even taste like their non vegetarian cousins. 😀

I used Nutrela soya granules here with fresh green sweet peas. The blend of spices and herbs, coriander in this case makes this dish outstanding in texture and flavor.

Soya chunks or granules are best source of vegetarian protein. If you omit eggs and add baby potatoes, this can be a great dish for the vegetarians too.

To make this Eggilicious dish you will need :

hard boiled eggs – 6

soya granules – 1/4 cup

fresh green peas – 1/2 cup

3 large tomatoes

One large red onion

Garlic cloves – 3

Ginger  – 1/2 inch

Coriander greens – 3 sprigs

green chili -2 small

Crushed black pepper corns – 1/2 teaspoon

Garam masala – 1/4 teaspoon

turmeric powder – 1/2 teaspoon

coriander powder – 2 tablespoon

bay leaf -1

cumin seeds -1/2 teaspoon

Oil – 2 tablespoon (olive or any other oil you use)

salt – to taste

3-4 cups of water

Direction –

Boil the eggs with a teaspoon of salt in the water. Once done, cool and peel the shells. Cut the eggs into halves (optional)

While the eggs are boiling,

boil some water with a little salt and add the soya granules to it. Turn off the heat and cover the pan. The water should be double the amount of granules as they will fluff up while soaking. Keep for 15 – 20 minutes and then pour the granules in a sieve and squeeze to remove all excess water. Cover and keep aside.

Chop the onion finely. slit the green chili vertically. Grate the tomatoes. Grate ginger and garlic.  Chop the coriander greens fine.

In a pan heat some oil, add bay leaf and cumin seeds. When the seeds begin to splutter add the chopped onions. Saute on low-medium heat till translucent. Let it cook slowly so that the onions release their sweetness.

Stir in freshly grated ginger and garlic.  You can add paste too but the flavor would differ.

Add salt and fry the ingredients till they are crispy, golden brown. Add red chili powder and 2 tablespoons of water. Stir.

Adding chili at this stage gives the gravy a nice color. Salt helps the onions to cook and brown nicely.

Add the powdered spices and freshly crushed peppercorns at this point. Keep the heat at medium or low so the masala doesn’t get burnt.

Mix the spices and the onions nicely. fry for a few minutes and add 1/4 cup water. Let it simmer for five minutes.

Add pureed tomatoes and slit green chili.

Stir well so that all the spices are nicely absorbed by the mixture.

Let it slowly cook till the oil floats to the top and masala begins to leave the sides of the pan. By now the masala will be nicely browned. Remember to keep stirring it. It will take anywhere between 10-15 minutes.

Add previously soaked and drained soya granules. Mix well. Keep it covered for a few minutes and then add the peas. Stir the mixture properly, add a little water and let it cook for 10 minutes.

Once the peas are slightly soft add two cups of water to make the curry. Let it boil on high flame for two minutes and then simmer for another 10 minutes.

Slide in the eggs at this point of time. I have used whole eggs but you can cut them in two halves. While using whole eggs, make some gentle cuts on the egg while for the masala to seep in.

Add the chopped coriander greens. (I chop the tender stems along with the leaves. It gives a unique flavor.)

Let the egg curry simmer till the desired consistency is reached.

Remember that the soya granules will soak up the curry so keep the consistency accordingly.

Spoon it in a serving dish and garnish with freshly chopped coriander leaves.

Serve this finger licking hot egg curry on a bed of steamed rice, or with parathas or multi-grain roti.

if you wish you can reduce the gravy and let the rich masala soya granules and green peas wrap themselves around the eggs for a lovely egg masala dish.

Almost anyone can make this sumptuous egg curry. Do let me know if you try it. Those who make the vegetarian version of this curry, please let me know how it tasted.

Those who do not have access to Indian spices can use the ready made curry powder. Each preparation will taste different. There are many versions of this awesome dish.

Tell me how you make egg curry at your home.

Recipe – Elephant Yam Dumpling Curry (Suran Kofta Curry)


This is a traditional recipe made in many kayastha homes in Uttar Pradesh. Sooran/ Suran/ zamikand/jimikand in hindi or Elephant Foot Yam/Indian Yam in English, is an ugly tropical tuber wit ha thick hide. It is very high in carbohydrates and a good source of proteins, key and trace minerals like copper, zinc, magnesium etc, It also has some vitamins and antioxidants and has high dietary fiber content. Yam is also very low in saturated fats and sodium. You can find all the health benefits on Google. 😀

I love yam for many reasons, unlike arbi ( Colocasia), yam is easy to digest. I have a sensitive digestive system and yam suits me perfectly. We cook this vegetable in many ways. Mom remembers my granny making sooran ki sabzi and chutney especially during Diwali when they lived in Banaras. She also makes the maharashtriyan or Konkani style of curry. My dad was from Allahabad so we got to eat the delicious kayastha cuisine too. This particular recipe is my innovation of a recipe from my dad’s side.  The mixture used  for making dumplings or koftas can also be used for making kabab but I don’t add so much of besan (gram flour) to the kabab mixture.

To make the Dumplings/Koftas you will need :

Yam – 400 Grams

Onion – 1 medium (finely chopped)

green chilies – 2 medium (finely chopped)

Ginger – 1 teaspoon (grated)

Salt – to taste

Garam masala – 1/2 teaspoon

Amchoor (mango powder) or anardana powder (pomegranate seed powder)  – 1/2 teaspoon

Red chili powder – 1/4 teaspoon

Roasted cumin powder – 1/2 teaspoon

Coriander greens – 2 tablespoons – finely chopped

Besan ( gram flour) – 1/2 cup

For the Curry you will need –

Onion – 1 large (finely chopped)

Tomatoes – 4 big ( grated)

Ginger – 1/2 inch

Garlic – 4-5 pods.

Coriander greens – 1/4 cup (finely chopped)

Coriander Powder – 3 heaped table-spoon

Haldi (Turmeric) Powder – 1 teaspoon

Garam Masala – 1/2 Teaspoon

Cumin seeds – 1/2 teaspoon

Asafetida – 2 pinches

Salt – to taste

Bay leaf – 1 ( if Garam masala doesn’t have it)

Green peas – 1 cup (optional)

Oil – for deep-frying and cooking

To make the Koftas or Dumplings –

Scrub and wash the Yam properly and peal a thick layer of skin. Wash it again to remove any dirt that may have remained from the skin.

Cut the yam in 2 1/2 inch thick broad pieces . Put them in a steamer or pressure cook till soft (2-3 whistles is good) . ( I usually put it in arhar (Toor) daal while cooking. Doing this takes away the itchiness of sooran and gives the dal a very good flavor. )

Once the yam is soft take it out in a plate and cool.

In a bowl place cooled yam pieces and all the ingredients listed under dumplings. Mash the yam well so that you get a smooth mixture. Use your hands. It will make it easier for you to judge the consistency of the mixture and working with fingers will also help the air pass through the mixture and that will make them soft and fluffy.

Once the mixture is ready, make small round dumplings or koftas, about the size of a walnut in its shell, and keep them ready in a plate.

In a kadhai (wok) heat mustard oil or any vegetable oil you use. (If using mustard oil, make sure to bring it to smoking point and then turn the heat down)

Slowly add the dumplings to the hot oil and let them deep fry till golden brown from all over. Keep the flame medium low so that the koftas get cooked from inside too.

Take out the koftas on a kitchen napkin to remove excess oil.

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Now for the gravy / curry :

In a wide pan heat a little oil ( 4-5 tablespoons) ( use the oil in which you fried the koftas). Once the oil heats add cumin seeds and asafetida. Add finely chopped onions and stir. (you can add bay-leaf if your garam masala doesn’t have it)

When the onions become translucent, add finely chopped or grated ginger and garlic. (I avoid paste)

Let it brown properly. Adding a little salt and 1/2 a teaspoon of sugar helps in browning .

Add red chili powder and a little water ( 2 tablespoons) to give that rich brown color to the gravy. Let it cook for a while. Once the water reduces a bit add coriander powder, haldi powder, garam masala powder and stir. let the masala cook on medium to low heat for a few minutes.

Add tomato purée or grated tomatoes at this point. (I discard the seeds of tomatoes)

Stir the mixture properly so that all the spices get incorporated properly. Cover the pan with lid and let it cook for sometime on medium heat. Once the masala starts leaving the sides and the oil separates, add a little water and peas and finely chopped coriander greens . Mix well and cook for sometime.

Add 2 cups of water to make a thick gravy and let it simmer for 10-15 minutes.

You can add koftas at this time and cook for another ten minutes before taking the kofta curry out in a bowl to serve. I keep the curry and koftas separate and add them half an hour before serving. That way the koftas don’t dissolve in the curry and taste nice too.

Take out the delicious , soft from inside and crispy from outside yam kofta curry in  serving dish and eat with rice or parathas. You can place the fried koftas in the serving dish and pour the thick hot gravy on top too. Garnish with fresh finely chopped coriander greens.

There is another tip for the koftas – If you are preparing this dish to be had later you can half fry the koftas and keep them covered in a bowl.  About half an hour before serving you can deep fry them again and add to the curry.  Koftas stay crisp and it saves time if you are working or need to go out for somewhere. half-done koftas can be kept in the fridge to be used the next day too and will taste exactly like the freshly fried.)

To make the kababs – prepare the mixture as you did for the koftas. You can reduce the amount of besan in this recipe. I add only two tablespoon. The mixture should be gooey for the kebabs to taste good. Trust me you will forget shammi kebabs once you eat these.

Wet your palms and make tikki (cutlets kebabs) from the yam mixture. Keep the edges rough. Brush the non stick frying pan with ghee or oil and gently place the kebabs once the oil/ghee is hot. Keeping the heat medium – low. Turn the kebabs when one side is done. They should be golden brown and crisp from both sides. Serve with green chutney and onion rings.

( If using the desi variety of elephant foot yam always apply oil to your hands or use gloves while handling it as it can be very itchy.)

I also make sooram chutney (rarely), chokha and bharit or bharta. Will put up the recipes soon.

Include this healthy vegetable in your daily diet. It can be a good substitute for potato and can be used in Paleo diet too.

How do you cook this vegetable ? Do share your views.