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Preparation Time : 10
Cook Time : 20
Total Time : 30
For gatte 2 cups Besan
2 tbsp Oil
1 tsp Salt
1/2 tsp Red Chilli Powder
1 tsp Saunf
1 pinch Baking Soda optional
For the gravy 4 tbsp Oil
3-4 Dry Red Chillies
1 tsp Green Chilli Chopped
1 and 1/2 cup Curd
3 tsp Coriander Powder
1 tsp Turmeric Powder
2 tsp Kashmiri Red Chilli Powder
1/8 tsp to taste Salt
2 tsp Lemon Juice optional
2 tbsp Fresh Coriander Chopped
Make Gatte Heat 4 cups of water in a pan and bring it to a boil. Sieve the besan. Mix besan, oil, salt, red chilli powder, saunf and baking soda in a bowl.
Mix using your fingers to make a crumbly mixture. Add water little by little and make a soft dough.
Make small cylinders from the dough. When the water comes to a boil, add the cylinders in the boiling water and cook for 12-15 minutes. Drain and let them cool for a few minutes. Reserve the water as well. Cut into small pieces once cooled. Keep aside.
Make the gravy Heat oil in a pan. When the oil is hot, add dry chilies.Fry for a few seconds.
Add green chilies fry. Whisk curd with coriander powder, turmeric powder, red chilli powder. Add the curd in the pan.
Fry for a minute till oil starts to come on the side. Keep mixing continuously.
Add the water that we got after boiling the gatte in the pan.
Add salt and lemon juice and gatte. Now add little more water if required.
Cook for 10-12 minutes. Garnish with fresh coriander.
Serve hot with parathe or Roti.
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