Rajasthani chickpea dumpling curry

Rajasthani chickpea dumpling curry

By
From
I Love India
Serves
3-4
Photographer
Martin Poole

Once I got married, my mother-in-law made me her, proper Rajasthani, version of a dish my own mother’s family had been cooking for years. Rajasthan is a desert, so you can’t always find fresh ingredients and dishes would often be conjured up from larder ingredients. These little dumplings (gatta) based on my mother-in-law’s are cooked in a simple but incredibly tasty yogurt and tomato sauce which is based on the one my mother made. It is fun to make, easy, cooks in 20 minutes and is exquisite. I crave it if I haven’t eaten it for a while. I eat this with Simple, Perfect Rice; any other dish just distracts me from my pleasure.

Ingredients

Quantity Ingredient

For the gatta

Quantity Ingredient
125g chickpea flour
11/2 tablespoons vegetable oil, plus more to make the dumplings
2 rounded tablespoons plain yogurt
1/2 teaspoon salt
3/4 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/4 teaspoon chilli powder, or to taste
1/2 teaspoon carom seeds

For the curry

Quantity Ingredient
1 medium-large tomato
2 rounded tablespoons plain yogurt
2 tablespoons vegetable oil
3/4 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/4 teaspoon chilli powder
11/2 teaspoon ground coriander
1/3 teaspoon see method for ingredients, (fresh if possible)
handful coriander leaves, (optional) to serve

Method

  1. Knead together all the ingredients for the gatta. The dough should be of a medium firmness.
  2. Bring a large pot (around 700ml) water to a rolling boil and salt it. Meanwhile, rub some oil onto your hands, take small portions of the dough and roll into long ropes, 2cm in diameter. The length isn’t important; mine are usually 8–10cm long.
  3. Add the dumplings to the boiling water and simmer for 10 minutes; they will rise to the surface. Remove with a slotted spoon and pour the cooking water into a measuring jug. Slice the ropes across into ½–1cm thick “coins”.
  4. For the curry, blend the tomato and yogurt to a fine purée.
  5. Heat the oil in a non-stick saucepan over a low heat. Add the cumin seeds and, once they redden (around 20 seconds), add all the remaining spices and cook gently for another 15 seconds. Add the tomato mixture and a little salt and cook, stirring, until it has reduced to a thick paste and you can see oil droplets coming out at the sides, around 10 minutes.
  6. Add the gatta and 500ml of their cooking liquor into the pot. Bring to the boil and simmer for 6–7 minutes. The gravy will be only lightly creamy and will thicken further as it sits so, if need be, add a little more of the gatta “stock”. Taste and adjust the seasoning and serve hot with rice or Indian breads, scattering with coriander if you like.
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