Nov 9, 2009

Rajasthani Gatte

Making Gatte:

You need: Besan (gram flour): 2 cups
Oil: 3-4 tbspn
Salt: to taste
Ajwain (Carom seeds): ½ tspn

Preparation: Mix all ingredients in flour and knead it with warm water. Make 20 balls and roll each ball into a long stick of ½"  diameter. In a flat bottomed pan boil 1 ½ lts. water and lay gatte sticks side by side at the bottom of the pan (gatte should be properly immersed in water). Cook covered for 15-20 minutes till gatte are cooked well. You can check it by cutting it with a knife. Take out gatte from water and let them dry and cool for 10 minutes. Keep the water for curry. Cut them in ¾” long pieces of equal size.


Green chilly : 1 chopped
Coriander powder: 3tspn
Saunf powder (aniseed powder): 3 tspn
Beaten curd: 1 cup
Turmeric powder: 1/2 tspn
Mustard: 1 tspn
Salt: to taste
Garam masala : 1 tspn
(to make fresh garam masala take 2 cloves, 4 black pepper corns, small piece of cinnamon, 4-5 seeds of cardamom. Mix all the ingredients, roast for a minute on pan and then grind coarsely) 
Oil: 3-4 tbspn

Heat oil, add mustard to splutter, green chilly, coriander powder, saunf powder, turmeric. Add gatte pieces and mix well. Add the leftover water in which gatte were boiled. Add curd . More water can be added to bring it to desired consistency. Bring it to boil add garam masala, garnish it with chopped coriander leaves and serve hot.

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