There are certain things about foodies that we’d like to change. For instance, persistently searching for authentic flavours, genuine dishes and food adventures without paying much attention to experimenting with culinary skills. With this recipe, you will turn to your kitchen, flex your muscles and harness the flavours of Rajasthan that are within your means!
Ingredients:
1 tblsp vegetable fat (ghee)
1/2 tsp coriander seeds
Oil for deep frying
a pinch baking powder
2 cup coriander leaves chopped
1 tsp red chilli powder.
1 tsp turmeric powder
1 tsp turmeric powder
2 cup bengal gram flour (besan)
4 curry leaves
Salt to taste
1 tsp red chilli powder
1/4 tsp cumin seeds
2 cup yogurt
1 tsp green chillies chopped
Method
1. Keep 2 tblsp besan aside for kadhi.
2. Mix remaining besan with baking powder, turmeric powder, red chilli powder and salt. Mix in water, little at a time, to make hard dough.
3. Knead well, rest it for 10 minutes and then divide into four equal portions. Roll them in cylindrical shape and then boil in salted water until cooked.
Take off and cut into small pieces.
4. Deep-fry these pieces in medium hot oil until lightly browned. Remove and leave aside. Mix remaining besan with curd thoroughly.
5. Heat ghee, mix in coriander seeds, cumin seeds, green chillies, curry leaves and stir fry for a moment.
6. Add the besan and curd mixture, red chilli powder, turmeric powder and stir fry on low heat, stirring continuously, for a few minutes.
7. Add water, adjust salt and stir fry until it returns to medium-thick consistency.
8. Mix in fried gatte, bring to a boil, top with cut green coriander leaves and serve hot.
Image courtesy:©Thinkstock photos/ Getty images
Recipe courtesy: Hotel Sahara Star, Mumbai
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