Serves: 4
Total Calories: 204

1 cup chickpea flour
1 teaspoon Garam Masala
1/2 teaspoon ajwain seeds
1/3 teaspoon salt, or to taste
3 to 4 tablespoons vegetable oil
1/4 cup water + more to boil the gattae rolls
1 small onion, coarsely chopped
6 quarter-size slices peeled fresh ginger
1 clove fresh garlic (small), peeled
3 tablespoons vegetable oil
3 to 5 fresh green chili peppers, such as serrano, skin punctured to preven bursting
1 tablespoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper, or to taste
2 small tomatoes, coarsely chopped
3 cups water
1/4 cup finely chopped cilantro

1. To make the gattae: In a bowl, mix together the chickpea flour, garam masala, ajwain seeds, salt, and 1 tablespoons oil. Add 2 tablespoons water, up to 1/4 cup water as needed to make a semi-stiff dough. If the dough sticks to your fingers, scrape it off, coat your fingers with some water or oil, and continue.

2. Using clean hands, divide the dough into 6 parts and roll each part into a 1/2-inch thick and 6- 7-inch long roll. Place all the rolls in a large saucepan, add water to cover by at least 1 inch and boil over medium-high heat, 2 or 3 minutes. Then reduce the heat to medium-low and simmer until the rolls firm up and turn much lighter in color, 20 to 25 inutes. Drain, saving the water for cooking the sauce. Cut the rolls into 1/2-inch pieces (gattae).

3. To make the sauce: In a food processor or blender, process together the onion, ginger, and garlic to make a smooth paste.

4. Heat 2 to 3 tablespoons oil in a large nonstick wok or saucepan over medium heat and cook the chili peppers and onion paste, stirring, until golden, about 5 minutes. Add the coriander, turmeric, cayenne pepper, and salt, then add the tomatoes and stir until soft, about 3 minutes.

5. Add the gattae and stir about 5 minutes, then add the water, measuring the water in which the gattae were cooked as part of the 3 cups needed for the sauce. Bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and summer 10 to 12 minutes to allow the gattae to absorb the flavors of the sauce. Transfer to a serving dish, mix in the cilantro, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 204
Calories from Fat: 180

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Crispy Fried Okra in Yogurt Sauce
Curried Almond and Poppy Seed Potatoes
Curried Baby White Turnips with Turnip Greens
Curried Eggplant with Hot and Spicy Lentil Nuggets
Curried Fresh Peas or Corn and Potatoes
Curried Jackfruit
Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
Hyderbadi Spicy Eggplants with Roasted Peanut and Sesame Sauce
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Kerala Mixed Vegetable Curry
Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
Minty Green Curry Sauce
Minty Pot-Roasted Potato Curry
Mixed Vegetables in Tomato-Cream Sauce
Mushrooms in Almond and Poppy Seed Sauce
Mustard Greens with Cauliflower Florets
Nani Mama's Yogurt Curry with Onion Fritter
Onion Wedges in Curry Sauce
Peach Halves in Savory Ginger-Peach Sauce
Pot-Roasted Fried Whole Potatoes in Yogurt Curry
Punjabi Chickpea Drops Curry
Punjabi Chickpea Flour Bits in Curry Sauce
Punjabi Mustard Greens
Quick Potatoes and Peas Curry with Tomato Sauce
Quick Punjabi Yogurt Curry
Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
Simple Turnip Curry
Sindhi Mixed Vegetables with Split Pigeon Peas
Sindhi Tamarind Curry with Vegetables
Soupy Gujarati Curry
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South Indian Yogurt Curry
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Soybean Nugget Curry with Red Bell Peppers
Spicy Curried Chickpea Drops
Spicy Lentil Nugget Curry with Potatoes
Spicy Okra Curry
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Spicy Yogurt Curry with Spinach Ribbons
Spinach Balls in Green Curry
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