Gatte ki Subji
Ingredients
for Gatte
- 200 gm Besan flour / கடலை மாவு
- ½ tsp Cumin seed / சீரகம் - coarsely crushed
- 1 pinch Asafoetida / பெருங்காயம்
- ¼ cup Curd / தயிர் - whisked
- ¼ tsp Baking Soda
- ½ tsp Fennel seed / சோம்பு - coarsely crushed
- ½ tsp Salt / உப்பு - adjust to your taste
- ½ tsp Red Chili powder / மிளகாய்த் தூள் - adjust to your spice level
- 4 nos Cinnamon stick / லவங்கப் பட்டை - coarsely crushed
- 4 nos Black Pepper / மிளகு - coarsely crushed
- 2 tsp Oil / எண்ணெய்
for Gravy
- 1 cup Sour Curd / தயிர் புளித்தது
- 2 nos Onion / வெங்காயம்
- 5 pod Garlic / பூண்டு
- 1 inch Ginger / இஞ்சி
- 2 nos Green Chili, Fresh / பச்சை மிளகாய்
- 1 tsp Coriander powder / மல்லித் தூள்
- ½ tsp Cumin seed / சீரகம்
- ½ tsp Red Chili powder / மிளகாய்த் தூள் - adjust to your spice level
- 1 tsp Turmeric powder / மஞ்சள் தூள்
- 1 tsp Salt / உப்பு - adjust to your taste
- 1 tsp Garam Masala powder
- 1 tbsp Fenugreek leaves, Dry / வெந்தய இலை, உலர்ந்தது
- 2 tbsp Ghee / நெய்
Instructions
for Gatte
- Mix besan, crushed cumin seeds, fennel seeds, black pepper, red chilli powder, asafetida, baking soda
- Add oil and curd little by little and knead well into a roti dough consistency
- Divide into 5~6 parts
- Roll them into ½inch cylindrical rolls
- Boil water in a deep pan
- Place these rolls and cook for 10~12min, by then the rolls will get cooked well, check by inserting knife/fork/tooth pick such that the dough does not stick into them
- Switch off flame, drain and once they are cool cut them into smaller pieces, keep aside
- Keep the gatte water
for Gravy
- Grind onion, ginger, garlic, green chili into a fine paste
- Heat oil in a pan
- Add cumin seeds and allow it to splutter
- Add the ground paste and fry them until raw smell goes off
- Add red chili powder, turmeric powder, coriander powder, garam masala powder, mix and fry well
- Lower the flame and add whisked curd, mix well
- Continue stirring while cooking until the oil separates
- Add gatte water and bring to a boil
- Add gatte pieces and cook in low flame for 5min
- Add kasur methi leaves
- Garnish with coriander leaves
- Serve hot with Makkai ki Roti
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