Rajasthan Gatte Ki Sabzi - Naagraj Anjaneya Vadman
Take a cup of besan, add turmeric pwdr say half a spoon, salt to taste, red chilly powder 1/2 tsp n kashmiri chilly pwdr 1/2 tsp., kasoori methi 1/2 tsp, n ajwain 1/4 tsp. Mix all with a lil oil n water to a tough dough. Drizzle oil n keep aside.
Make equal portions of the dough after kneading once more, so that it's not sticky. Make rolls n keep aside. In the meanwhile, boil water in a broad pan. When water boils, place the rolls one by one carefully into the water after reducing flame, so that the hot water dsnt splash on your hands. Let the rolls cook on hi flame for 10 to 15 min. When the rolls cook, they ll automatically rise n come up. Let it cook for another 5 min n then lower flame, n carefully take each each roll n place on a plate. Let the rolls cool. Keep changing sides of gatte intermittently, so that all rolls dry up on all sides. Once they are cool, cut into roundels n deep fry till slightly crisp, so that they don't give way when you reboil the curry after the first serving.
Blanch two whole tomatoes, and peel them. Puree them.
Heat a pan. Add 2 tsp ghee, add cumin seeds, hing, gg paste and roast well. Add the tomato puree let it boil for 3-4 min.Add 2 tsp red chilly powder, 2 tsp coriander powder n 1 tsp cumin powder. Mix well.Now add the fried gattes n mix well. Add a cupful of blended thick yoghurt, after reducing flame. Let the gravy boil for 5 to 10 min, till you see an emulsion of oil on the surface of the gravy. Garnish with chopped cilantro n serve hot with basmati jeera rice n yoghurt boondi raita.
Make equal portions of the dough after kneading once more, so that it's not sticky. Make rolls n keep aside. In the meanwhile, boil water in a broad pan. When water boils, place the rolls one by one carefully into the water after reducing flame, so that the hot water dsnt splash on your hands. Let the rolls cook on hi flame for 10 to 15 min. When the rolls cook, they ll automatically rise n come up. Let it cook for another 5 min n then lower flame, n carefully take each each roll n place on a plate. Let the rolls cool. Keep changing sides of gatte intermittently, so that all rolls dry up on all sides. Once they are cool, cut into roundels n deep fry till slightly crisp, so that they don't give way when you reboil the curry after the first serving.
Blanch two whole tomatoes, and peel them. Puree them.
Heat a pan. Add 2 tsp ghee, add cumin seeds, hing, gg paste and roast well. Add the tomato puree let it boil for 3-4 min.Add 2 tsp red chilly powder, 2 tsp coriander powder n 1 tsp cumin powder. Mix well.Now add the fried gattes n mix well. Add a cupful of blended thick yoghurt, after reducing flame. Let the gravy boil for 5 to 10 min, till you see an emulsion of oil on the surface of the gravy. Garnish with chopped cilantro n serve hot with basmati jeera rice n yoghurt boondi raita.
PS :- Plz retain water used for boiling rolls, and use it in case, u desire to adjust consistency.
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