Credits: indianfoodforever
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Ingredients:
For the gatte:
2oo gms or 1 1/2 cup besan 1/2 tsp cumin seeds (jeera) Pinch of asafoetida (hing) 1/4 cup Curd 1/4 tsp baking soda 1/2 tsp Fennel seeds (saunf) corasely grinded 1/2 tsp salt 1/2 tsp red chilly powder 4 cloves (laung) 4 whole black peppercorns (kali mirch) 3 tbsp oil For the gravy: 1 cup sour curd (khatta dahi) 2 medium size onions 4-5 garlic pods 1 inch piece ginger (adrak) 2 green chilly (hari mirch) 1 tsp coriander powder (dhania) 1/2 tsp cumin seeds (jeera) 1/2 tsp red chilly powder (lal mirch) 1 tsp salt 1/4 tsp garam masala 1/4 tsp crushed fenugreek leaves 2 tbsp ghee or oil |
Method:
· To Make Gatta : In a bowl mix together besan, jeera,
fennel seeds, salt, chilly powder, hing, coarsely crushed cloves and black
peppercorns, baking soda and oil. Then add the curd and mix well.
· Next with the help of little water knead a
stiff dough just like for rotis. Make sure to add water little by little so
that the dough should not get extra soft.
· Now divide the dough into 6 – 7 parts.
Roll each part into cylindrical tubes of ½ inch in diameter and 4 – 5 inches
long.
· Boil 4 cups of water and place these rolls
in it. Let it cook for 15 mins or till the rolls get cooked from inside.Cut a
piece to check if they are cooked properly and evenly. Otherwise cook some
more.
· Then turn off the flame and take out the
rolls from the water and keep the water aside for the curry.
· Cut the rolls into 1 inch pieces.
· For the gravy : Make a fine paste of ginger, green
chillies, onion and garlic. Whisk the curd smooth with a beater.
· In a kadai heat the pan and put jeera.
When it begins to crackle add the onion paste prepared before.
· Fry the onion paste till light brown in
color. Then add the chilli powder, turmeric powder, coriander powder and garam
masala. Fry for another 2 mins.
· Now lower the flame and slowly add the
whisked curd. Stir well and continue cooking till oil separates. Stir once in a
while so that the mixture does not get burnt.
· Now add the gatta water separated earlier.
Bring it to a boil and then add the cut gatte pieces. Let the curry simmer for
5 – 10 more minutes on low flame. Then add the fenugreek leaves.
· Transfer the curry to a serving dish and
garnish with chopped coriander.
· Serve hot with batti or roti as you
prefer.
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