Gatté is one of the many vegetable substitutes of Rajasthani side dishes. In Rajasthan, due to the limited availability of fresh vegetables, they have invented ways to store preserved vegetables and then use them in cuisines when needed. Apart from these sun-dried, preserved veggies they also use lentil dumplings of different types like gatté to cook delectable subzis.
1. Bengal gram flour - 1 cup
2. Turmeric - 1/4 tsp
3. Garam masala - 1 tsp
4. Chilli powder - 1 tsp
5. Cumin seeds - 1/2 tsp
6. Salt as per taste
7. Oil - 2 tbsp
1. Tomato - 1
2. Green chilies - 2
3. Ginger garlic paste - 1/2 tsp
4. Bengal gram flour - 1 tbsp
5. Turmeric - 1 pinch
6. Chili powder - 1 tsp
7. Salt as per taste
8. Curd - 1 cup
Step 1: Make a tight dough with all gatté ingredients and some warm water.
Step 2: Grind tomatoes and green chilies in a mixer.
Step 3: Roll into thing long rolls. Boil water and add cylindrical rolled dough of 2" diameter into it and boil for 10 min. These dumplings can be steamed as well.
Step 4: Let them cool, then cut into small 1” thickness gatte.
Step 5: Shallow fry the gattés in some oil and keep aside
Step 6: In the same oil fry the ground tomato and ginger garlic paste until raw smell goes.
Step 7: Then add water to required consistency and add fried gatté to it. Spice up with chili powder, turmeric and salt.
Step 8: Lower the flame, mix gram flour in the beaten curds and add it to the pan, now bring to boil, check and adjust salt and spices. Keep stiring in low flame and switch off once done, overdoing will curdle the curds.
Step 9: Serve with rotis or phulkas or puris.