Need recipe for gatte

gulab jamun

I brought back some hing (asafoetida) from Rajasthan and want to make some gatte, the chickpea flour "dumplings" that are made by rolling the dough in long cylindars and cutting off about 1-inch lengths and simmering them in a yogurt curry sauce. Does anyone have a recipe for this?

camelgirl

I googled and found this. Hope it's what you want. Sounds yummy!

http://www.bawarchi.com/contribution/contrib2892.html

gulab jamun

Thanks for the quick response! I'll try this recipe, which is a version of what I'm looking for. This one didn't have a yogurt-based curry sauce.

Do you cook with hing a lot? I'll need to find ways to use my lifetime supply of it!

ba9rn

I use asafoetida a fair bit. The key is to use it very sparingly. Basically you can use it anywhere you would use garlic! For this reason, it is not normally used in a recipe that already contains onions and/or garlic. Asafoetida certainly does not have to be limited to Indian cookery!

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camelgirl

Over the course of many years I took Indian cooking classes, bought alot of different cookbooks both in India and here (USA) and enjoyed the long process of making recipes. 6 hours to make dinner and 20 min. to eat it!!

Then a big variety of Indian restaurants opened where I lived, including So. Indian food and I all but stopped cooking it myself.

When I moved 1 1/2 years ago I gave away almost all my treasured cookbooks, Indian cooking gear as well as my lifetime supply of hing!!

Candyji

Hi Gulab Jamun

This recipe happens to not contain hing but sure you can add it anyway. But it includes the curry sauce recipe.

Gatta Ke Saaq

Ingredients
Gram flour dough
250grams Chickpea flour
Water to make dough
Pinch salt
1/4tsp Red Chillies
¼ tsp Tumeric
¼ tsp Cumin
1 tbsp Oil

Curry
1 tbsp Oil
5 grams Cumin
¼ tsp Red Chillies
¼ tsp Tumeric
Pinch Salt
1 medium Sliced Onion
½ tsp Corriander Powder
½ cup Curd
Corriander leaves to garnish

Method
To make dough
Mix all the ingredients with the water gradually to make a dough.
Make balls out of small lemon sized pieces and roll them like a long snake.
Put it gently into a pan of water to boil for a minute.
Remove and drain leave open to let the excess water evaporate.
When cool cut into ¼ inch pieces.

For Curry
Heat oil
Put cumin in when hot seed will make a cracking sound then add the onion to it.
When the onion becomes golden brown put in the red chillies, tumeric salt and Corriander powder.
Stir a little so the oil comes out of the ingredients add curd and a little water to thin the sauce.
Add the Gram flour dough pieces in the curry and stir.

Your curry is now ready to serve garnish with coriander leaves and eat it with tawa Chapattis.

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shashank.aggarwal

But remember the only problem is..that they do not turn out to be good many times...

it needs a lot of expertise and experience to make proper gatte..Gravy can be made..infact it can be made perfectly each and everytime..

However the real trouble is Gatte itself...they need to have a certain degree of softness in them so that they break easily while eating...and that softness is something that doesn't come easily..

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gulab jamun

Thanks everyone for your helpful posts. I will be experimenting in the kitchen soon!