Rajasthani cuisine is known for its unique flavor, the use of hing or asafoetida and amchur or mango powder is must in most of the cases, red chillies are used generously giving a strong and pungent flavour. The cuisine reflects the climate and topography of Rajasthan, scarcity of water and paucity of vegetables give births to some of the unique dishes which are not known elsewhere.
If you have been to Rajasthan or have tasted Rajasthani thali (meal), then you certainly know what I am talking about. Dal-baati-churma is the signature dish from Rajasthani cuisine, apart from this kaer-saangri (a kind of leafy vegetable grows only in desert), Jodhpuri gatte ka saag (dumplings with chickpeas flour), hing ki kachori, bajre ki roti, sohan halwa and ghevar are some of my favorite.
Out of all these, I found gatte ka saag a little easier to prepare. On a one night stay at Jaipur, we happen to dine at heritage resort called chowki on the highway connecting to Jaipur, the dinner was fabulous and this gatte ka saag recipe has been adapted from their.
Chickpeas flour (besan): 3 cup
Whipped curd: 2-3 cup
Turmeric powder: ¼ tsp
Red chilli powder: 1-2 tsp
Cumin seeds: 2 tsp
Coriander seeds: 1 tsp
Asafoetida water: 2tsp
Ginger paste: 1 tbsp
Onion paste: 4tbsp
Tomatoes (chopped): 1 large
Coriander powder: 2tsp
Cumin powder: 2tsp
Coriander leaves (finely chopped): 2tsp
Salt to taste
Method to Prepare:
To prepare the gatte: take the chickpeas flour or besan in a bowl and add 1tbsp oil, salt, turmeric powder, red chili powder, cumin seeds and coriander seeds. Mix them well and add further 1 cup whipped curd.
Knead it well to prepare the dough. If it becomes sticky add little oil. Keep it for sometime.
Roll the dough to make long cylindrical rolls and cut them into halves. Boil the gatte in water for about 20-25 minutes till the rawness of the besan disappear. Drain the gatte and reserve the water.
Now cut the gatte into small cubes and lightly fry them in little oil.
To prepare the gravy : take 2 tbsp oil in a skillet and add the cumin seeds, asafoetida water (asafoetida or hing dissolved in water) and ginger paste. Add the onion paste and sauté for few minutes.
Add the tomatoes, red chilli powder, coriander powder and cumin powder. Fry for few more minutes until the tomatoes melts.
Now add 1 cup whipped curd and fry till the oil separates. Add the water (in which the gatte were boiled) and simmer for few minutes.
Finally add the gatte and cook on low heat for 5 minutes.
Garnish with chopped coriander leaves.
Serve the hot gatte ka saag with bajre ki roti.
Sharing this hot bowl of Jodhpuri gatte ka saag with the event: