How do I make Gatte (gram flour dumplings) for Gatte ki Sabzi that are soft and porous, not hard and dense?

Question

How do you make Gatte for Gatte ki Sabzi that are soft and porous? Learn the secret to creating gram flour dumplings that are not hard and dense.

Answer 1

To make soft and porous Gatte, ensure you use the right ratio of ingredients, especially enough oil and yogurt, and avoid over-kneading the dough. Steaming or boiling them gently is also crucial.

Detailed Explanation:

Achieving soft and porous Gatte requires attention to several key steps:

1. Ingredient Ratio: Use the correct proportions of gram flour (besan), oil, and yogurt. A good starting point is 1 cup of besan, 2 tablespoons of oil, and 2-3 tablespoons of yogurt. The oil helps create air pockets, while the yogurt adds moisture and tenderness.

2. Kneading: Mix the ingredients gently. Over-kneading develops gluten in the besan, leading to hard Gatte. Knead just until the dough comes together.

3. Resting: Allow the dough to rest for at least 15-20 minutes. This allows the besan to absorb the moisture and relax, resulting in a softer texture.

4. Shaping: Roll the dough into cylindrical shapes, about 1/2 to 3/4 inch in diameter. Avoid pressing too hard while rolling.

5. Cooking: You can either steam or boil the Gatte. Steaming is generally preferred as it results in a softer texture. If boiling, do so gently in simmering water, not a rolling boil. Cook until they are firm but not hard, about 10-15 minutes.

6. Cooling: Once cooked, let the Gatte cool slightly before slicing them into smaller pieces. This prevents them from breaking apart.

Pro Tip:

Adding a pinch of baking soda or Eno fruit salt to the dough can further enhance the porosity of the Gatte. However, use it sparingly, as too much can alter the taste.