Gatta Curry

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1   INGREDIENTS

• FOR GATTA:
• Gram flour (besan) 1 1/2 cup
• Ginger(finely chopped) 1 inch piece
• Fresh mint leaves 1 tablespoon
• Yogurt 2 tablespoons
• Cumin seeds 1/2 teaspoon
• Turmeric powder 1/2 teaspoon
• Salt to taste
• Soda bicarbonate a pinch
• FOR GRAVY:
• Yogurt 1 1/2 cup
• Red chilli powder 1 teaspoon
• Coriander powder 2 teaspoons
• Turmeric powder 1 teaspoon
• Cumin seeds 1 teaspoon
• Cloves 4
• Asafoetida a pinch
• Onions(grated) 2 medium
• Salt to taste
• Garam masala powder 1/2 teaspoon

2   COOKING DIRECTIONS

1. Mix all the gattas ingredients except ghee/oil.
2. Add two tablespoons of water to make a stiff dough.
3. Divide into six equal portions. Roll into cylindrical shapes.
4. Cook in two cups of boiling hot water for ten to fifteen minutes.
5. Drain and reserve the water for the gravy. Cut the gattas into one inch sized pieces.
6. Whisk yogurt with red chilli powder, coriander powder and turmeric powder.
7. Heat sufficient ghee/oil in a kadai and deep-fry the gattas until light golden brown.
8. Drain on absorbent paper and set aside. Whisk yogurt with red chilli powder, coriander powder and turmeric powder.
9. Heat ghee/oil in a pan, add cumin seeds, cloves and asafoetida.
10. Cook until cumin seeds start to change colour.
11. Add onions, cook on high heat for three minutes till light pink in colour.
12. Add yogurt and continue to cook on low heat for five minutes.
13. Add gattas and the reserved water in which gattas were boiled.
14. Cook on low heat until gravy is thick.
15. Add garam masala powder and adjust seasoning by adding salt. Serve hot.

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