Thursday, 16 June 2011

RECIPE--GATTE KA SAAG

GATTE KA SAAG
(Gram flour dumplings cooked in yogurt based gravy)

INGREDIENTS FOR GATTA

WEIGHTMEASURE
BESAN(GRAM FLOUR)300gm
CRUSHED CORIANDER SEEDS2gm
CRUSHED BLACK PEPPER2gm
CUMIN SEEDS2gm
FENNEL SEEDS2gm
TURMERIC POWDER0.5tsp.
RED CHILI POWDER1tsp.
SALTTO TASTE
OIL400ml
YOGURT300ml
SODA(OPTIONAL)0.25tsp.
WATER                                                           TO MAKE DOUGH


METHOD FOR MAKING GATTA
  • ADD ALL INGREDIENTS EXCEPT FOR YOGURT AND WATER AND MIX IT WELL WITH GRAM FLOUR.
  • ADD YOGURT AND WATER AND MAKE A TIGHT DOUGH.
  • ROLL THE DOUGH INTO THIN CYLINDER FORM AND BOIL THEM.
  • ONCE BOILED CUT INTO SMALL ROUNDELS AND DEEP FRY.
  • KEEP THEM ASIDE.
INGREDIENTS FOR THE GRAVY
ONIONS350gms
CORIANDER SEEDS5gms
RED CHILI WHOLE6gms
CRUSHED BLACK PEPPER5gms
CUMIN SEEDS1gms
GINGER  PASTE75gms
CORIANDER PWD50gms
RED CHILI PWD40gms
TURMERIC30gms
SALTTO TASTEgms
GARLIC PASTE75gms











METHOD FOR MAKING GRAVY


Now for the gravy, dilute ginger garlic paste in water and add the mentioned grounded powders to it.
Heat oil, add coriander seeds, red chilli whole, black pepper.
Now add ginger garlic paste. Cook it for 15 minutes.
Make a paste of boiled  onions.
Add boiled onion paste to the pan and cook till golden brown.
Add curd to it. Cook for 30 minutes.Adjust salt.
Add the gatta to it and cook for 2 minutes.

TIPS-- KEEP THE CONSISTENCY OF GRAVY THIN SO THAT DRY GATTAS CAN SOAK
THEM AND GET SOFTER.

YOU CAN SPICE UP DRY GATTAS AND CAN HAVE THEM AS STARTER.
DRY GATTA CAN BE STORED FOR LONG TIME.

































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