This is a very unique gatte ki sabzi, unique because it does not have yogurt gravy ! My mother makes it in onion gravy and its tastes delicious. My onion gravy doesn't comes out as good as hers, so added small amount of tomatoes and voilà, it tastes amazing.
For Gattas:Gram flour (Besan) - 1- 1.25 cups
Yogurt - 3 tbsp
Oil - 2 tbsp
Turmeric - 1/4 tsp
Chillie powder - to taste
Salt - to taste
For CurryRed onion - 1, big
Tomato - 1 medium
Ginger garlic paste - 1 tbsp
Garam masala - 1.5 tsp
Corriander powder - 1 tsp
Turmeric powder - 1 tsp
Cumin seeds - 1 tsp
Asafoetida - 1-2 dashes
Prepare Gatte's :
- Mix all the ingredients under Gatte's and make dough by adding water little by little. The dough doesn't come all together at once. Keep oiling your hands and work on the dough and eventually it will form smooth dough
- Pinch lemon sized balls from the dough and roll it between your palms to make it cylindrical, like a log.
- Boil water in a pan and pour the gatte logs and let it boil for 5-7 minutes (do not throw the water).
- Slice the boiled gatte logs and slightly fry it in little oil and keep it aside
- Finely chop hop onion and tomatoes
- Heat oil and add cumin seeds, asafoetida and let the seeds crackle.
- Saute sliced onions, followed byginger garlic paste and tomatoes. Add all the dry spices. Add water in which gattes were boiled (around 3 cups). Boil the gravy and add gattes and cook covered on low heat for another 15-20 minutes.
- Serve it with chapati, rice or parathas
- You can add some fresh or dry fenugreek leaves to the gattes for distinctive flavor.