ghatte ki subzi

No of Portions. 100 Gatte ke Subzi

S No	Ingredients	Quantity	Unit
1	Gram Flour	4	Kg
2	Oil	1.5	Ltr
3	Yoghurt	3.5	Kg
4	Red Chilly Powder	30
5	Coriender Powder	40
6	Turmeric Powder	20
7	Salt	TT
8	Onion	5	Kg
9	Ginger Garlic Paste	400	Gms
10	Coriender Fresh	2	Bunch
11	Garam Masala Powder	40	Gms
12	Green Chillies	50	Gms
13	Cumin Seeds	20	Gms

Pre-Preprations

1. Knead together gram flour, red chili powder, turmeric powder, salt, and 100 ml of oil along with water, to make tight dough for the gatte. 1.1 Roll into barrel shapes of 1 inch diameter and 4 inch length. 1.2 Cook the barrels in boiling hot water for 5-6 minutes. 1.3 Cool down the barrels and cut them into pieces of 1 inch length.

2. Finely chop onions, slit and de-seed green chilies, wash and pat dry coriander leaves finely chop them.

Method

1. Heat oil in a degchi, crackle cumin seeds, and add chopped onions sauté till golden in colour.

2. Add slightly diluted ginger garlic paste, slit green chillies sauté further. Cool the masala by turning off the flame.

3. Whisk yoghurt and powder masalas, add this to the cooled down masala and put it back on flame .Keep mixing vigorously with a whisk or a flat spoon.

4. When the masala is cooked and Rogan separates, thin it down by adding 3-4 liters of water and bring back to a boil, now add the gatte pieces. Cook for some time and season it.

5. Add Powder garam masala and chopped fresh coriander. Standard: Dumplings of besan, soft textured, well cooked with a distinct taste of dhania seeds. Gravy must be mild yogurt flavor, pale yellow in color, slightly sour in taste with a smooth texture