Gatte ka saag

Gatte ka sag

 This is the traditional marwari dish being very popular throughout 
India.Marwari and gatte goes hand in hand.Gatte ka sag can be prepared in two ways either by boiling the gatte or by deep frying gatte

Ingredients required  (sufficient for two persons)

1.   One cup besan (chick pea/gram flour)

2. 3/4 cup yogurt

3. One cup oil ( for deep frying ,for boiled dish 6 tablespoon oil)

 4.  Red chilli powder  1 1/2 teaspoon

5.1/2 teaspoon turmeric powder

6. two teaspoon salt

7. a pinch of asoeftida (hing)

8. one teaspoon of powdered coriander  seeds

9.One teaspoon of coriander seeds,cummin seeds

10. Chopped coriander leaves

Making of gatte

In a bowl add besan and half teaspoon of salt ,cummin seeds and half teaspoon of red chilli powder and coriander seeds.Mix well.
Now add three tablespoon of oil in besan and mix thoroughly with your palms.This  oil will make the gatte softer and is called as moyan.
(Moyan is the term used for oil or ghee which is added in a dry flour before kneading to make a dough.)

Now add 1/5 cup of water and make a dough .The consistency of the dough should be slightly loose then the chapati dough.
Now make three equal balls of it and make rolls of one inch diameter.

For boiled gatte

keep a vessl on flame with two cup of water .When water starts boiling put the rolls of gette and let it boil.After 8 or 10 minutes gatte will become light and starts floating on the water.

This is the sign that it is cooked.Switch off the flame and take out the rolls and cut pieces of half inch thickness

Pieces of boiled gatte

For Gravy
Mix in the yogurt chilli powder ,turmeric powder,salt and coriander powder.Beat the yogurt with a spoon
Now put  a pan  on flame and add three tablespoon of oil and add a pinch of hing.Pour the beaten yogurt and stir well .The yogurt and spices will get fried and when you see net like pattern in the pan which tells it.Now add the water( in which rolls were boiling) to the gravy and add gatte pieces and let it simmer for three to four minutes.
For frying

Cut the rolls in half inch thickness and deep fry in a pan instead of boiling the rolls .When gatte pieces are golden brown then can be added to the yogurt gravy prepared earlier

Take out in a bowl and garnish with chopped coriander leaves.
Can be served with roti ,paratha or rice.