Rajasthani Gatta Curry

  • 2 cups chick pea flour or gram flour
  • 3 tablespoons oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon chile powder
  • 1/4 teaspoon turmeric
  • Pinch of asafetida
  • ¼ teaspoon cloves, roughly pounded
  • Water to knead
  • 2 -3 tablespoons oil
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • Pinch asafetida
  • 1/2 teaspoon chili powder
  • 1/4 teaspoons Garam Masala
  • 2 teaspoon powdered coriander seeds
  • 2 teaspoons salt
  • 1/2 teaspoon turmeric powder
  • 1/2 cup plain yogurt
  • Fresh cilantro
Sieve chickpea flour. Add salt, chili powder, turmeric, asafetida and cloves.
Add about 2-3 tablespoons of oil. Add water and knead to a stiff, smooth, glossy dough. Leave to rest for 15 minutes.
Shape into cylindrical rods.
Boil in 4 cups of water till they come up and are covered with tiny bubbles. Add a few drops of oil to the water. This will keep the water from boiling over. Lift out of the water, leave to cool. Discard the water. Cut the cylinders into bite size pieces.
To prepare the curry, heat the oil. Add the cumin seeds and the asafetida. Add turmeric, salt, coriander powder, 'Garam masala' and chile powder. Add 3 cups of water and bring to a boil.
Lower the heat and add the yogurt.
Simmer for about 2 -3 minutes. Add the yogurt and chickpea flour sausages or the gattas prepared earlier.
Simmer for a few minutes and serve hot garnished with the cilantro.

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