An excellent and delicious Rajasthani vegetarian dish made with besan flour; dumplings cooked in a spicy and tangy yogurt sauce.
- Put crushed coriander seeds in a bowl in this add a pinch of hing, 1/2 teaspoon chili powder, 1/4 teaspoon turmeric powder, and salt. Mix all the ingredients well.
- Add besan (chickpea flour), oil and 1 teaspoon yogurt, mix all ingredients well to make a stiff and tight dough. (You can add very little water if required)
- Take some dough and make into thin cylindrical long strips shape and keep aside (as shown in the video), make about 4-5 strips.
- Add some water to a vessel and allow it to boil. Once the water comes to a boil, gently drop in the dough strips in the hot water, cover and cook for around 10 minutes.
- After 10 minutes, strain the water and keep the gattas aside to cool down.
- Do not throw the water away, you can use it for making the gravy/ sauce.
- Once the gattas are cooled down, cut the rolls into small pieces.
- Add some oil in a hot kadai and fry these gatta pieces until they turn golden in color and are crispy, keep the fried gattas aside.
- In the gatta water, add 1 teaspoon of besan flour and mix well, free of lumps.
- Take 1/2cup of yogurt, add a pinch of hing, salt, 1 tablespoon coriander powder, 1/4teaspoon turmeric and 1 teaspoon red chili powder.
- In a hot pan, heat some oil and when the oil gets hot, add mustard seeds, cumin seeds. Once they splutter, add the yogurt mixed with masala and mix well.
- Add the besan water and bring this to a boil stirring continuously until the gravy gets slightly thickened.
- Add the fried gatta pieces and mix well, cover and cook in a very slow flame for about 10 minutes.
- After 10 minutes, remove the lid, switch off the flame and garnish with some coriander leaves.