Gatte ki Sabji/Indian Gram Flour Dough Balls Curry
A traditional Rajasthani curry featuring gram flour dough balls simmered in a spiced tomato and onion gravy. Perfectly paired with chapati or baati.
Ingredients
- 200 grams Gram flour
- 1 unit Tomatoes
- 1 unit Onions
- 1 tablespoon Ginger garlic paste
- 3 units Green chillies
- 0.5 tablespoon Red chilli powder
- 1 tablespoon Turmeric powder
- 0.5 tablespoon Coriander powder
- 0.5 tablespoon Salt
- 3 tablespoons Oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Ajwain
- 0.25 teaspoon Asafetida
- 3 cups Water (For boiling dough balls)
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Instructions
- 1In a bowl, combine 200 grams of gram flour, 0.25 tablespoon of salt, 0.5 tablespoon of turmeric powder, 0.5 teaspoon of red chilli powder, and 0.5 teaspoon of ajwain. Gradually add water to form a soft dough. Shape the dough into a large ball, flatten it into a round shape, and cut into small square pieces.
- 2In a pressure cooker, add 3 cups of water and the dough balls. Cook until one whistle is heard.
- 3In a cookware, heat 3 tablespoons of oil. Add 1 teaspoon of cumin seeds, 0.5 teaspoon of fenugreek seeds, and 0.25 teaspoon of asafetida. Cook until the seeds are browned. Add 1 tablespoon of ginger garlic paste and cook for 1 minute. Add 1 chopped onion and cook for 2-3 minutes. Add 1 chopped tomato and cook for 3 minutes until soft. Stir in 0.5 tablespoon of turmeric powder, 1 teaspoon of red chilli powder, 0.5 tablespoon of coriander powder, 1 teaspoon of fennel seeds, and 5 tablespoons of water. Add 0.25 tablespoon of salt and cook for 5 minutes.
- 4Add the boiled gram flour dough balls to the curry base. Cook for 9-10 minutes, ensuring the dough balls are well coated with the curry. Serve hot.
