Rajasthani Dahi Ke Gatte

For Gatta

2 cup Gram Flour

1/4 tsp Red Chilli Powder

1/4 tsp Fennel seeds ( saunf)

1/4 tsp Kasturi methi

1 tsp Oil ( can also use malai, instead of oil)

1/3 tsp Salt

For Gravy

1/4 tsp Saunf

1/4 tsp Cumin Seeds

A pinch of Asafoetida

1 tsp finely chopped Ginger

1 Green Chilli, finely chopped

5-7 cloves Garlic, finely chopped (optional)

1/2 tsp Coriander Powder

1/3 tsp Red Chilli Powder

1/4 tsp Garam Masala Powder

1/4 cup Curd (yogurt), slightly beaten

1 tbsp+ 1 tbsp Ghee 

3 tbsp finely chopped Coriander Leaves

1/2 tsp or to taste Salt

Method

Mix gram flour, 1/4 tsp red chill powder, 1/4 tsp of kasturi methi, 1/4 tsp saunf, 1-tsp oil and 1/3 tsp salt in a large bowl.

Gradually add water and knead smooth and stiff dough (like paratha dough).

Grease your palms with oil, divide it into 7-8 equal portions and roll each portion into 1/2-inch thick and approx. 4-5 inches long cylindrical shape.

Boil 3-cups water in a pan over medium flame. When it comes to rolling boil, add cylindrical rolls in it.

Cook until they start to float on the surface of water for approx. 8-10 minutes. Turn off flame.

Remove cylindrical rolls from water and transfer to a plate. Keep remaining water for making gravy. Let them cool for 5-7 minutes. Take one cylindrical roll at a time and cut it into 1/2-inch long pieces. Do this process for remaining ones. Gattes are ready.

Gravy

Heat 1-tbsp ghee in a pan and heat it over medium flame. Add saunf seeds; when they start to crackle, add 1/4 teaspoon cumin seeds, asafoetida, ginger and green chill, garlic and sauté for 20-30 seconds. 

Add coriander powder, 1/3 tsp red chill powder and garam masala powder, sauté for 30-40 seconds. Add beaten curd. Mix well and cook the mixture until oil comes on the surface for approx. 1-2 minutes.

Add 1-cup water (kept from boiling the gatte) and 1/2 tsp salt, stir well and bring it to boil over medium flame.

When it starts to boil, reduce flame to low and add gattes.

Cook until gravy becomes medium thick for approx. 5-7 minutes. Stir gently in between to prevent sticking. If required, add more water to make watery gravy and cook again for 3-4 minutes after adding the water.

Dahi ke gatte is ready, serve with fresh chopped coriander...can also use whole red chilly to garnish...