Gatte ki Sabzi (gram flour dumplings in a spicy sauce)

This is a traditional rajasthani dish prepared in a variety of ways. You can alter it to make multiple versions and i've added optional ingredients for your convenience.
For the gatte (dumplings) you need:

• Besan (gram flour) - 1 1/2 cup


• Oil - 3 tbsp


• Cumin seeds - 1/2 tsp


• Heeng (asafoetida) - 1 pinch


• Red chilly powder - 1 tsp (alter as per taste)


• Salt to taste


• 2 peppercorns, 2 cloves - thickly crushed

For the gravy you need:

• Curd - 1/2 cup


• 2 onions - finely chopped (optional)


• 4 cloves of garlic - crushed (optional)


• Ginger - 1" piece julienned


• 2 green chillies - finely chopped


• Red chilly powder - 1 tsp


• Turmeric powder - 1/2 tsp


• Coriander powder - 2 tbsp


• salt to taste


• Oil/ghee - 3 tbsp

How to: Dumplings

Put all ingredients for the dumplings in a bowl and knead into a dough that shapes well. Add little water to knead it as required.
Once the dough is ready shape it like sausages. This will make around 4-5 sausages.
Heat 4 cups of water in a pan. Once it boils add the dumplings to it and boil for 10 minutes or till cooked.
Drain out the water (save it for the gravy) and let the dumplings cool
Cut into 1/2 inch long pieces once cool

How to: gravy
Heat the oil/ghee in a pan and saute onions till translucent. Add the ginger, garlic and green chilly and cook for 2 minutes.

Add red chilly powder, turmeric powder, coriander powder and salt in the curd and mix well. Add this paste to the cooking onions and stir well till the oil leaves sides.

Add the dumplings and 3 cups of the saved water to this gravy and cook till it attains a thick consistency.

Ready to eat with hot rotis :)

Alu Matar Dry

Boiled potatoes - 4
Peas - 1 cup
Oil - 2 tbsp
Asafoetida (heeng) – 1 pinch optional
Cumin seeds - 1tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Red chilly pd - 1 tsp
salt - to taste
Chopped green chilly - 2
Dry Mango Powder (amchur) – optional - 1 tsp

Temper asafoetida and cumin seeds in hot oil. Add peas and cook till soft. Cube the boiled potatoes and mix all the masala with the potatoes except amchur. Add these masala potatoes to the peas and cook till oil slightly leaves sides. Add amchur and mix well.