Credits: indianfoodforever
Img Credits: a2zvegetariancuisine.blogspot
Video Credits: Youtube
Ingredients:
1 tblsp vegetable fat (ghee)
1/2 tsp coriander seeds
oil for deep frying
1/2 tsp coriander seeds
oil for deep frying
a pinch baking powder
2 cup coriander leaves chopped
1 tsp red chilli powder.
1 tsp turmeric powder
1 tsp turmeric powder
2 cup bengal gram flour (besan)
4 curry leaves
salt to taste
1 tsp red chilli powder
1/4 tsp cumin seeds
2 cup yogurt
1 tsp green chillies chopped
Method:
· Keep 2 tblsp besan aside for kadhi.
· Mix remaining besan with baking powder,
turmeric powder, red chilli powder and salt.
· Mix in water little at a time to make
hard dough.
· Knead well, rest it for 10 minutes and
then divide into four equal portions, roll them in cylindrical shape and then
boil in salted water until cooked.
· Take off and cut into small pieces.
· Deep-fry these pieces in medium hot oil
until lightly browned.
· Remove and leave aside.
· Mix remaining besan with curd
thoroughly.
· Heat up ghee, mix in coriander seeds,
cumin seeds, green chillies, curry leaves and stir fry for a moment.
· Mix in besan and curd mixture, red
chilli powder, turmeric powder and stir fry on low heat, stirring continuously,
for a few minutes.
· Mix in water, adjust salt and stir fry
until it returns to medium thick consistency.
· Mix in fried gatte, bring to a boil, top
with cut green coriander leaves and serve hot.
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