Rajasthan x France
Gatte gnocchi parisienne with kadhi velouté
Rajasthan's gatte meets Paris's choux gnocchi. Both are dumplings; both said yes.
60 minTime
13 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original412kcalsame
13 gproteinsame
3 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Bring 120 ml water, 60 g butter and a pinch of salt to a boil on medium heat. Tip in the maida and 40 g besan and stir on low heat for 2 minutes.
- 2Cool 5 minutes. Beat in the 3 eggs one at a time, then the ajwain, half the chilli powder and a pinch of turmeric.
- 3Bring a wide pot of salted water to a bare simmer. Pipe the dough over it, cutting 2 cm lengths with a wet knife. Poach 3 minutes until they float, then 1 minute more and lift onto an oiled tray.
- 4Whisk the curd, remaining besan, remaining turmeric, 400 ml water and salt until smooth. Bring to a boil on medium heat, stirring all the time, add the ginger and green chilli, then simmer gently for 15 minutes and whisk smooth.
- 5Brown the gnocchi in the remaining butter in a wide pan on medium heat for 4 minutes.
- 6Heat the ghee on medium heat, crackle the cumin, fenugreek seeds, red chillies and asafoetida, add the remaining chilli powder and pour over the kadhi.
Serve it like this
Ladle kadhi into a shallow bowl, pile the golden gnocchi in the centre so they peek out, and pour the red tadka over the top with coriander.
