Rajasthani Special: Dahi Walle Gatte

Rajasthani Special: Dahi Walle Gatte recipe shared by Riddhima Nair from India Food Network.

Rajasthani Special: Dahi Walle GatteRajasthani Special: Dahi Walle Gatte – It is a delightful and felicitous Rajasthani recipe. It is authentic Rajashtani dish which people love to during lunch time. It is prepared within 25 min. Rajashtani dahi walle gatte is also served with chacha, gatte are type of dumpling made using chickpea flour, which is very popular in Rajashtani.

Rajasthani Special: Dahi Walle Gatte
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch
Cuisine: Indian
Serves: 4
Ingredients
(For the Gatte)
  • Besan / Chickpea flour - 2 cups
  • Oil - 2 tbsp
  • Salt - 1 tsp
  • Red Chili Powder - ½ tsp
  • Saunf / Fennel Seeds - 1 tsp
  • Baking soda - a pinch
(For the gravy)
  • Oil - 4 tbsp
  • Dry red chilies - 3-4
  • Onion - 1 and ½ cups ( Chopped )
  • Green chili - 1 ( chopped )
  • Curd - 1 and ½ cup
  • Coriander Powder - 3 tsp
  • Turmeric Powder - 1 tsp
  • Kashmiri Red Chilli Powder - 2 tsp
  • Maida / All purpose flour - 1 tsp
  • Salt to taste
  • Lemon Juice - 2 tsp
  • Fresh coriander for garnishing
Instructions
First let make the make our Gatte:
  1. Heat 4 cups of water in a pan and bring it to a boil. Sieve the besan. Mean while, mix besan, oil, salt, red chili powder, saunf and baking soda in a bowl.
  2. Mix using your fingers to make a crumbly mixture. Add water little by little and make a soft dough. Make small cylinders from the dough. When the water comes to a boil, add the cylinders in the boiling water and cook for 12-15 minutes.
  3. Drain and let them cool for a few minutes. Reserve the water as well. Cut into small pieces once cooled. Keep aside.
For the gravy:
  1. Heat oil in a pan. When the oil is hot, add dry chilies. Fry for a few seconds.
  2. Add onion and green chilies and fry till onion turns translucent. Whisk curd with coriander powder, turmeric powder, red chili powder and maida. Add the curd in the pan.
  3. Fry for a minute till oil starts to come on the side. Keep mixing continuously. Add the water that we got after boiling the gatte in the pan. Add salt and lemon juice and gatte. Add little more water if required.
  4. Cook for 10-12 minutes. Garnish with fresh coriander.
  5. Serve hot with parathe or roti.

     

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