While I was compiling the list of recipes to try for the Besan theme, Rajasthani gatte was my top choice. I have made gatte ki pulao a long time back, I guess it was my early stages of blogging, but wasn’t very much impressed with the result. So I didn’t try it again. But all these years I have been reading about gatte in friend’s blogs and I wanted to try them and saved it in my wishlist to try later. When the theme was announced, I knew I had to make gatte this time.
I am taking part in a mega marathon next year and it is all about thalis. When Valli announced it ( we have one year to prepare) I felt that I cOuld never do it. But somehow after all the discussions, I felt like I could do it with a little planning. To get the hang of making thalis, I tried to arrange my everyday meal for a week. I have them all captured and stored, but not sure whether they will be featured or not. On the day I made gatte, I assembled my first thali and was quite happy with the look. But I still need a lot of practice and I have a lot of time to do that.
Coming to gatte, these are dumplings made with besan. Gattes are cooked twice, the first step being boiled in water and the second time it is either deep fry or pan fry. I know that deep frying the gatte would give it an amazing taste, but as you know that I am on quantified nutrition, I couldn’t afford to deep fry. I used very little oil and pan fried the gatte until crisp. I added some with the simple pulao I made for my lunch and the remaining gatte, I ate them as it is. Usually gatte are used to make sabzi which is a spicy curry or they are added to pulao. They are even used in kadfhi. The gatte are so versatile, but they also taste amazing with out any additions. Over cooking the gatte would make them hard, so keep an eye on them while they boil. Using curd in the dough would add softness to the gatte.
Besan / Chickpea Flour – 100 gm
Curd / Yogurt – 75 gm
Salt – to taste
Cumin Seeds – 1/4 tsp
Garam Masala Powder – 1/4 tsp
Turmeric Powder – a pinch
Red Chilly Powder – 1/4 tsp
Kasuri Methi – 1 tbs
Oil – 1 tsp
In a bowl mix together all the ingredients and make a soft dough.
Cover and set aside for 30 minutes.
Oil your palm and knead it into a soft dough.
Divide it into three equal portions.
Roll each into an 1″ thick log.
Bring water to boil and add the prepared logs.
Cook for 10 – 15 minutes or until the logs are firm.
Remove from water and set aside to cool.
Slice the logs into 1″ rounds.
Pan fry the rounds on medium flame with little oil until the sides are golden and crisp.
Use it in pulao or sabzi.