Rajasthan Gatte ki Sabzi & Missi Roti

For Rajasthan state under Indian Food Odyssey of BM#39 this is my entry.Rajasthani meal is incomplete without this authentic Gatte ki Sabzi and Missi roti . I should have posted this recipe on 24 April but due to my shifting schedule in Ireland I couldn’t find time to do so. In fact I had already cooked all the states left in the series except Tripura but didn’t get time to draft and scheduled them. I was telling myself that I would do it a two or three days before traveling and to my bad luck our Internet was disconnected just three days before departure. So I have to wait till we arrived in Ireland , got a house and an Internet connection. Today we got an Internet connection and I am very happy coz now I can post the rest of my recipes . I will try to post them all in 2-3 days as still busy with the settling thing. Anyways when I prepared these dishes everyone at home loved it and mesmerized the very authenticity of it. So let’s start the recipe . Yum

Ingredients:
For Gatte :
1 cup Besan /gram flour
1/2 teaspoon turmeric powder
1/2 teaspoon red Chilli powder
1 teaspoon carom seeds
1/2 teaspoon coriander powder
Salt to taste
1/4 cup Dahi
2 tablespoon Oil

For Gravy:
1 cup Onion , chopped
1 cup Tomato , chopped
1 inch Ginger ,grated
4-5 Garlic cloves , grated
1 cup yoghurt
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon red Chilli powder
1/2 teaspoon amchur
1 teaspoon Garam Masala
1 teaspoon mustard seeds
1 teaspoon cumin seeds
Salt to taste
2 tablespoon oil

Method:
For Gatte
Tke gram flour in a bowl and Mix all dry masala and seeds in it.
Add oil to the mixture and mix gently.
Slowly add yoghurt and mix it. Remember not to add all together as otherwise mixture will get sticky.
Make it into a firm dough and take a small ball of the dough and roll it into 1 inch thick cylindrical shape
Boil enough water in a pot and add the gatte in it.
Let it boil for 10-15 minutes .Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean.
Once all are done, drain the gatte in a colander .Keep the water for further use.
Cut them into round slices and keep aside.

For gravy:

Add all dry masalas (except salt, add salt at the end as needed) into the yoghurt and mix it well till smooth.
Heat oil in a wok and add Mustard seeds and cumin seeds in it.
Now, add ginger and garlic and fry for a minute.Add onion and fry till translucent.
Add tomato and fry till oil comes out from edges.
Add the yogurt masala and mix till the gravy starts boiling.
Now, add the gatte pieces in it, cover and cook for few more minutes
Add saved water if needed to get desired consistency of gravy.

Serve hot with missi roti.

Now Missi roti
Ingredients:

1 cup Gram flour
1/2 cup Wheat flour
1 teaspoon Ginger,grated
2 Green chili,chopped
1 Onion,chopped
1 teaspoon cumin seeds
1 teaspoon red chilli powder
1/2 teaspoon Turmeric powder
1 teaspoon Amchur powder
A pinch Asafetida
Salt to taste
Few Coriander leaves, chopped
2 tablespoon Oil
Water as needed

Method:
Sieve the flours in a bowl to get avoid lumps. Mix all the ingredients. Add water and make a stiff dough. Keep covered for 15 minutes.

Knead again to make the dough smooth and divide into 6 equal sized balls.

Roll out into slightly thicker than usual roti using dry flour .
Cook over hot tawa with oil smeared on both sides, until cooked evenly.

Serve hot with gatte ki sabzi.

Enjoy!!

Serve-4. Cooking time -30 minutes

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39