Rajasthani cuisine


Ingredients :
1 tblsp vegetable fat (ghee) 1 tsp red chili powder
1/2 tsp  coriander seeds 2 cup yogurt
1 pinch baking powder 4 nos.    curry leaves
2 cup coriander leaves chopped 1 tsp green chilies chopped
1 tsp red chili powder 1/4 tsp  cumin seeds
1 tsp turmeric powder oil for deep frying  
2 cup bengal gram flour (besan) salt to taste  

Preparation :
  • Keep 2 tblsp besan aside for kadhi.
  • Mix remaining besan with baking powder, turmeric powder, red chili powder and salt.
  • Mix in water little at a time to make hard dough.
  • Knead well, rest it for 10 minutes and then divide into four equal portions, roll them in cylindrical shape and then boil in salted water until cooked.
  • Take off and cut into small pieces.
  • Deep-fry these pieces in medium hot oil until lightly browned.
  • Remove and leave aside.
  • Mix remaining besan with curd thoroughly.
  • Heat up ghee, mix in coriander seeds, cumin seeds, green chilies, curry leaves and stir fry for a moment.
  • Mix in besan and curd mixture, red chili powder, turmeric powder and stir fry on low heat, stirring continuously, for a few minutes.
  • Mix in water, adjust salt and stir fry until it returns to medium thick consistency.
  • Mix in fried gatte, bring to a boil, top with cut green coriander leaves and serve hot.