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.

 

 

 

 

 

 

Mango Phirni With Mango Roses | Indian Mango Rice Pudding With Mango Roses


Mangoes are in season and there is nothing more satiating than this dessert. Fragrant rice in full cream milk with flavor of ripe mangoes is delicately delicious and looks fantastic with the mango roses. This was my first attempt in making the roses and the mangoes were so juicy and ripe that it didn’t work the way I wanted but then it was fun and lip smacking.  I also discovered an easier way of getting those roses right which I will share later along with some other fruit and vegetable flowers.

The secret to a good phirni is the coarsely ground rise that has a semolina like texture. Traditionally it is served in mitti ka kasora or a small earthenware bowl. I didn’t have those so used a clay pot to chill the phirni then served in glass bowls. Nuts, saffron, silver leaf are used traditionally as a garnish but with the gorgeous mango flavour and roses on top I did not use anything extra. Creamy and grainy, this is a perfect dessert after a lavish meal.

Ingredients : 

  • Mango puree – 1 cup
  • Raw Basmati Rice – 31/2 tbs ( Soaked)
  • Mangoes – 1-2 ( For the roses)
  • Condensed Milk ( Milkmaid ) – 3/4 Cup ( adjust according to the sweetness of mangoes)
  • Full Fat Milk – 4 Cups
  • Saffron Threads – 5-6 ( Soaked in warm milk)
  • Almonds – 6-7 soaked / skinned / ground to a paste
  • Nuts / Raisins – for garnish ( as desired)
  • Green cardamom powder – 1/4 tsp

 

Steps : 

  1. Soak rice in water for 30 minutes at least.
  2. Rinse and blend in the food processor with a little milk or water to make a smooth yet coarse paste. The rice should not become powdery.
  3. Heat the milk in heavy bottom pan and bring in to boil. Keep stirring and reduce it for about 15 minutes.
  4. Add the rice and almond pastes, stirring continuously on low heat. Make sure no lumps are formed.
  5. Add saffron and keep simmering on low heat till the rawness of ricer goes away.
  6. Add condensed milk and stir till it thickens to pudding like consistency. Turn off the gas. Add cardamom powder.
  7. Let the mixture cool on the counter and then st
  8. ir in the fresh mango puree. Mix it to get a smooth texture.
  9. Add the desired nuts and pour into the earthen pot or any serving pot you are using. Let it chill in the fridge so it sets properly.
  10. Meanwhile make mango roses and cool them. Before serving arrange the roses as desired and serve chilled.

  1. To make mango roses : Peel a hard yet ripe mango and cut the two side slices. Remove an inch from the sides and slice thinly. Arrange it the thin slices to form the petals and place it on the chilled phirni.

 

My Tip:
Keep the sugar level mild in phirni for excellent taste. You can layer white phirni and mango phirni alternately in individual glasses or serve in individual earthen bowls too. If serving individually you can add chopped mango pieces or simply drizzle finely chopped pistachios and almond shavings.
You can layer the phirni in individual glasses. For that take out a portion of phirni before adding the mango pulp and chill. Once the mango phirni is ready, spoon some mango puree in chilled glasses and layer the two phirni alternately. Garnish with chopped mango pieces or nuts.