This Rajastani recipe is a kind of vegetarian ‘sausage’ made from chickpea flour. It is tasty and filling, and also great for new vegetarians. The recipe given here is made with tomato sauce. However, you can certainly experiment and make new variations. For example, mixed with fried rice, vegetable dishes, or even in pasta sauce. The Gatte can also be frozen for later use.
2 cups chickpea flour
2 spoons oil
Around 1/3 cup water
Salt to taste
Pinch of hing
Spices (you can add any of these, for example- cumin powder, ground toasted coriander powder, chilli powder, or dried methi (fenugreek leaves). I also like to make them with smokes paprika powder- this adds an interesting flavour and also gives a nice colour.)
- Mix the chickpea flour, salt, and spices in a bowl. Add the oil and mix. Slowly add the water and mix until you have a firm dough. The dough will be hard, and must not crumble when rolled!
- Boil half pot of water, with a little salt and oil. Meanwhile, roll the gatte into sausage shapes. (See photos). You can also make the gatte in round balls if you prefer. When the water is boiling, add the gatte (do not add before it boils!!). Cover, and cook for 8-10 minutes. Remove from the water carefully, onto a plate. Leave to cool. Don’t throw away the water- you will use it later.
- Once they have cooled, cut into 1 1/2 cm rounds.
INGREDIENTS- TOMATO SAUCE
You can make any kind of sauce you like, and apparently the traditional one is actually a yoghurt-based sauce without tomato. But I generally make it with tomato sauce. I also like to make a tomato sauce with dried fenugreek leaves version (make it more of less as below, but without cardamom and bay leaf, and of course, add dried methi leaves). And one day I am going to try it with pasta sauce, to make an east-meets-west version. Anyway, this is not really the authentic Rajasthani version (though I would be happy for anyone to share that with me!!)
-2 tomatos, grated into puree.
-Half cup yoghurt (you can also leave it out, but I personally think it is better to add it.)
– 1 teaspoon grated ginger
-1 or 2 green chillies
-1 teaspoon cumin seeds
-2 cardomom pods
-1 bay leaf
-1/4 teaspoon hing
-1/2 teaspoon turmeric powder
-1/2 teaspoon sugar
-salt to taste
-A little oil
-1 spoon chickpea flour
- Heat the oil in a pot, and add the chilli, then add the cumin and cardamom, until the seeds start to pop. Add the hing, tomato, grated ginger, turmeric, bay leaf, sugar and salt. Fry until the sauce starts to become dry.
- Add the gatte pieces, and then add some of the left over water from making the gatte, to make a liquid sauce, which will be enough to cover all the gatte. Mix together the yoghurt and chickpea flour, and the mix with a little of the hot tomato sauce. Pour this into the rest of the sauce, and boil for a few minutes. Boil for around 7 minutes more, until the sauce is a little thickened. (You can make a thicker or thinner sauce depending on your taste, by changing the quantity of liquid). You can leave it to soak a little more before serving if you want.