Another hot favorite for all who enjoy sinful delicacies is "Gattey". They are purely for your taste buds and not tummy friendly ;)
Try and avoid making them for dinner for sure, unless of course you hate a good nights sleep.. :)
will sound complicated when you look at the stuff you'll need, but once you get down to the actual process, its super easy!
The Stuff:
For Gattey:
Besan [chick pea flour] - 1.5 cup
Heeng - 1 pinch
Ajwain - 1 Tsp
Red Chilli Powder - 1/4th Tsp
Haldi - 1/4th Tsp
Ginger Garlic Paste - 1/2 Tsp [Optional]
Dahi - 2 Table spoon
Salt - to taste
Oil - 1 tablespoon
Gravy:
Fine paste of 3-4 tomatoes, 1 Onion, 2 green chilis, 1/2 inch ginger,
Dahi - 1/2 Cup
Red Chilli powder - 1/4 tsp
Jeera - 1/4th tsp
heeng - 1pinch
Coriander powder - 1tsp
Haldi - 1/4th tsp
Amchur - 1/2 tsp
Salt - to taste
fresh green coriander - to garnish
Start with kneading the dough, mostly you would be able to do so with Dahi and the oil alone, you might not need any water. This dough has to be really well done yet really hard.
once done make long stick shapes of the dough balls. These can be the size of a cigar. once they are ready set them aside.
Now boil about 3-4 cups of water in a pan. once it starts boiling add the gattey to it. let them boil for about 15-20 mins. When they are done, you'll be able to break them easily with a spoon. Take them out and cut them into 1/2 inch pieces.
Now lets work the gravy:
As always we start with heating the oil in the pan, once done add jeera, heeng. Now add the paste of tomato and onions etc.
Add all the dry masalas, let this all cook till the masala is perfectly done. Now add yogurt [Dahi], to this masala, stir well. once done, add the gattey to this masala and for about 5-6 mins just let this all cook with the lid for the gattey to soak in all the masala's. Now add about 1.5 cups of water and finale with the salt. Let this all cook for a good 10-15 mins on medium low, with lid on .
Garnish with fresh cut coriander and enjoy it with roti's, paratha or rice :)
Try and avoid making them for dinner for sure, unless of course you hate a good nights sleep.. :)
will sound complicated when you look at the stuff you'll need, but once you get down to the actual process, its super easy!
The Stuff:
For Gattey:
Besan [chick pea flour] - 1.5 cup
Heeng - 1 pinch
Ajwain - 1 Tsp
Red Chilli Powder - 1/4th Tsp
Haldi - 1/4th Tsp
Ginger Garlic Paste - 1/2 Tsp [Optional]
Dahi - 2 Table spoon
Salt - to taste
Oil - 1 tablespoon
Gravy:
Fine paste of 3-4 tomatoes, 1 Onion, 2 green chilis, 1/2 inch ginger,
Dahi - 1/2 Cup
Red Chilli powder - 1/4 tsp
Jeera - 1/4th tsp
heeng - 1pinch
Coriander powder - 1tsp
Haldi - 1/4th tsp
Amchur - 1/2 tsp
Salt - to taste
fresh green coriander - to garnish
Start with kneading the dough, mostly you would be able to do so with Dahi and the oil alone, you might not need any water. This dough has to be really well done yet really hard.
once done make long stick shapes of the dough balls. These can be the size of a cigar. once they are ready set them aside.
Now boil about 3-4 cups of water in a pan. once it starts boiling add the gattey to it. let them boil for about 15-20 mins. When they are done, you'll be able to break them easily with a spoon. Take them out and cut them into 1/2 inch pieces.
Now lets work the gravy:
As always we start with heating the oil in the pan, once done add jeera, heeng. Now add the paste of tomato and onions etc.
Add all the dry masalas, let this all cook till the masala is perfectly done. Now add yogurt [Dahi], to this masala, stir well. once done, add the gattey to this masala and for about 5-6 mins just let this all cook with the lid for the gattey to soak in all the masala's. Now add about 1.5 cups of water and finale with the salt. Let this all cook for a good 10-15 mins on medium low, with lid on .
Garnish with fresh cut coriander and enjoy it with roti's, paratha or rice :)
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