In a mixing bowl, add ½ cup of Besan, ¼ tsp of Red Chilli Powder, ¼ tsp of Turmeric powder (Haldi), ½ tsp of Salt, ¼ tsp of Hing, ¼ tsp of Jeera powder, 1 tsp of Oil, 2 tablespoon of Water, 2 tablespoon of Wheat flour (Atta), knead a soft dough and allow it to rest for 10 Min.
After 10 min, take the small portion of the dough and start making round Gatta sticks of 2 to 3 inch in height.
In a boiling pan, boil the Water, put all the Gatta sticks and allow it to cook nicely for 5 to 7 Min on medium flame.
Remove the Gatta sticks from Water with the help of tong and cut into small ½-inch pieces.
In a heating pan, take 4 tsp of Oil and allow it heat up.
Then add ½ tsp of Mustard Seeds (Rai), ¼ tsp of Hing, ¼ tsp of Green Chilli Paste, ¼ tsp of Grated Ginger, ½ tsp of Red Chilli Powder, 1 cup of Water, ¼ tsp of Turmeric (Haldi) powder, ½ cup of Dahi and stir continuously for 1 to 2 Min on low flame.
Then add chopped Gatta, ½ tsp of Salt and give a nice mix.
Cover the lid and simmer on low flame for 5 Min.
Gatta curry is now ready to serve and garnish with freshly chopped Coriander Leaves.
