INGREDIENTS:
BESAN – 500 GM
WHOLE CORIANDER – 2 SPOON
CHILLI POWDER – 3 SPOON
TUMERIC POWDER – 1 SPOON
SALT TO TASTE
WATER – TO MAKE DOUGH
OIL – 4 SPOON
FOR GRAVY
CURD – 1/2 CUP
CHILLI POWDER – 1 SPOON
TUMERIC – 1/2 SPOON
SALT TO TASTE
ASAFOETIDA – A PINCH
CORIANDER POWDER – 1 SPOON
CUMIN SEEDS – 1/2 SPOON
METHOD OF PREPARATION:
FOR GATTA:
TAKE A BOWL AND MIX ALL THE INGREDIENTS (EXCEPT THE OIL) FOR GATTA WITH ENOUGH WATER TO MAKE IT TO SOFT DOUGH. DIVIDE INTO EQUAL BALLS AND ROLL THEN TO CYLINDRICAL SHAPES OF 1 INCH. COOK THE GATTA IN THE BOILING WATER FOR 20 MINS. ALLOW TO COOL AND FRY IT IN OIL TILL LIGHT GOLDEN BROWN. SET ASIDE.
FOR GRAVY:
TAKE THE CURD IN A BOWL AND MIX TURMERIC, CHILLI, CORIANDER AND SALT AND WHISK IT TILL SMOOTH. NOW HEAT THE OIL IN THE KADAI, TEMPER CUMIN AND ADD ASAFOETIDA. NOW ADD THE CURD MIXTURE AND COOK TILL THE GRAVY LEAVES OIL. ADD SOME WATER AND WHEN IT STARTS BOILING ADD THE GATTA TO THE GRAVY AND SIMMER. LET THE GRAVY FOR HALF HOUR BEFORE SERVING. SERVE HOT WITH RICE OR ROTI.
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