Shahi Gatte ki Sabji

Shahi gatte are famous recipe from Rajasthan. Its sour in taste and delicious with masala chickpea round dumpling with curd gravy.

Yield:  4 Serving

Ingredients:

       Whole Curd/Yogurt/Dahi                       2 Cup
       Chickpea flour(Besan)                            1 Cup
       Tomato                                                    2 Medium (Finely chopped)
       Ginger-Garlic Paste                               2 Teaspoon
       Onion                                                    3 Medium (Finely chopped)
       Green Chili                                            1-2 (Finely chopped)
       Cumin seeds                                           1/4 Teaspoon
       Mustard seeds                                         1/4 Teaspoon
       Coriander Powder                                  1/2 Teaspoon
       Turmeric Powder                                   1/4 Teaspoon
       Fenugreek seed                                       1/4 Teaspoon  OPTIONAL
       Oil                                                          2 Tablespoon + 2 Teaspoon
       Kasturi Methi                                        1/2 Teaspoon
       Asafetida                                               2 pinch OR 1/8 Teaspoon
       Salt                                                        As per taste
       Cilantro                                                 a bunch (Washed and chopped finely)


Direction:

In a bowl mix chickpea flour, turmeric powder, kasturi methi, asafetida, salt ,oil 2-1 teaspoon and make hard but smooth dough. Now didvide the dough into 4 balls and roll them into thin long 3 inch height. Boil water in container with cover lid. Once water comes to boil add the rolled gate into water and boil until it start floating in the water. Once gatte cooked well ,chop them into thin single slice like small circular shape.

 Heat oil on medium-high heat until smoke. Add fenugreek seeds, mustard seeds, cumin seeds sauté for a minute. Add ginger-garlic paste, green chili, onion and keep on stirring. Once onion turn golden brown in color sauté for a minute.Add the tomato and cook until masala separates oil. Add curd and keep on stirring until you see first boil. Continue stir unit it goes with 3 boil and add salt. Now add gatte and boil for 2 minutes. Garnish with freshly chopped Cilantro.

Serve hot with Phulka.