Ingredients
The Gatte (Dumplings)
15gm or 4 tsp ginger
5gm or 1 tbsp mint
60gm or ¼ cup yoghurt
350gm or 2 ½ cups gram flour (Besan)
A pinch soda bicarb
5gm or 1 ¾ tsp cumin seeds
3gm or ½ tsp red chilli powder
Salt
30gm or 7 ½ tsp ghee
Ghee to deep fry
The Gravy:
220gm or 1 cup yoghurt
20gm or 4 tsp coriander powder
3gm or ½ tsp red chilli powder
3gm or ½ tsp turmeric
Salt
5gm or 1 tbsp mint
4 green chillies
The Garnish:
15gm or 1/4 cup coriander
15gm or 4 tsp ginger
100gm or ½ cup ghee
3gm or 1 tsp cumin seeds
6 cloves
2 sticks cinnamon (1-inch)
2 bay leaves
A generous sprinkle of asafoetida
3gm or ½ tsp garam masala
Method
1. Gatte: Scrape, wash and finely chop ginger. Clean, wash and chop mint. Whisk yoghurt in a bowl, add the remaining ingredients and warm water (approx. 180ml/¾ cup) to make a hard but pliable dough. Divide into 8 equal portions, make balls and roll into cylinders (1/2-inch diameter).
2. Heat water (approx. 1.5 litres or 6 ¼ cups) in a pot, add the cylinders and boil for 20 minutes. Remove the cylinders and reserve the liquid. Cool the cylinders and cut into ½ -inch pieces. Heat oil in a wok and deep fry gatte over medium heat until golden brown.
3. Gravy: Whisk yoghurt in a bowl, add coriander powder, red chillies, turmeric and salt. Keep aside for 10 minutes. Clean, wash and chop mint. Remove stems, wash, slit, deseed and chop green chillies.
4. Garnish: Clean, wash and chop coriander. Scrape, wash and cut ginger into juliennes. Heat ghee in a pot, add cumin seeds, cloves, cinnamon and bay leaves, sauté over medium heat until the seeds begin to crackle. Add asafoetida, stir for a few seconds, reduce to low heat, add the yoghurt mixture and stir, without increasing the heat, until it starts boiling.
5. Then add 500ml (½ cups) of the reserved liquid, bring to a boil, cover and simmer for 5 minutes. Now add the dumplings, bring to a boil and then simmer for 10 minutes, add mint and green chillies, stir. Sprinkle garam masala.
Image courtesy: Shutterstock
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