Gatte ki Curry

Ingredients 

Gatte

• 1 1/2 cups gram flour, sifted
• 1 inch ginger, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon baking soda
• 1 teaspoon cumin seeds
• 1 tablespoon chopped fresh mint leaves finely 
• Salt to taste
• 4 tablespoons yogurt
• Oil to deep fry

Gravy

• 1 1/2 cup yogurt
• 1 1/2 teaspoons red chilli powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• Salt to taste
• 3 tablespoons ghee
• 8-10 cloves
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafoetida
• 2 medium onions, grated
• 11/2 teaspoons roasted cumin powder
• 1/2 teaspoon garam masala powder
• Fresh coriander leaves to garnish

Method

1. To make gatta take gram flour in a bowl, add ginger, turmeric powder, red chilli powder, baking soda, cumin seeds, mint leaves and salt and mix to make a dough. Add 3 tablespoons oil and knead again. Set aside for 15 minutes. Roll the dough into a long cylinder and cut into equal pieces. Shape each piece into a ball.
2. Boil 2 cups water in a deep non-stick pan, add the gattas and cook till done. The gattas will float to the top. Drain them on absorbent paper and reserve the water for the gravy.
3. Heat sufficient ghee/oil in a kadai and deep-fry the gattas till light golden brown. Drain on absorbent paper and set aside.
4. For the gravy, take yogurt in another deep bowl, add red chilli powder, turmeric powder, coriander powder and salt and mix well.
5. Heat ghee in a deep non-stick pan, add cloves, cumin seeds, and asafoetida and saute till cumin seeds start to change colour. Add onions, mix and saute on high heat for 3 minutes or till they turn a light golden in colour.
6. Add yogurt mixture, mix well and continue to cook on low heat for 5 minutes.
7. Add gattas and the reserved water in which gattas were boiled, roasted cumin powder, garam masala powder and salt and mix gently. Cook on low heat for 1-2 minutes
8. Transfer into a serving bowl, garnish with coriander leaves and serve hot. Serve hot.