Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Gram flour 2 cups
Yogurt whisked 1 1/2 cups
Ginger chopped 1/2 inch piece
Salt to taste
Soda bicarbonate 1/4 teaspoon
Mawa (khoya) 100 grams
Paneer (cottage cheese) 100 grams
Green chillies chopped 2
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Red chili powder 1 tablespoon
Coriander powder 2 tablespoons
Asafetida a pinch
Turmeric powder 1 teaspoon
Tomato paste 1 cup
Garam masala powder 1/2 teaspoon
Mix gram flour with half a cup of yogurt, ginger, salt, soda, and enough water to make a hard dough. Knead well and set aside.
Grate mawa and paneer. Add green chillies and salt. Mix well. Divide gram flour dough into marble sized portions and stuff mawa-paneer mixture into them. Give a cylindrical shape.
Boil these stuffed gatte in three cups of salted water for ten to fifteen minutes. Drain and set aside.
At this stage they can be fried too.
For preparing gravy, heat oil, add cumin seeds, brown them and then add red chilli powder, coriander powder, and asafetida and turmeric powder. Cook until oil starts separating. Add tomato paste.
Lower heat and add remaining yogurt, stirring continuously. Adjust salt; add garam masala powder and half a cup of water if the gravy is too thick. Add gatte and continue to cook until gravy thickens.