Recipe by Shereen Pereira
Ingredients:
For the dough:
1 cup besan/gram flour
1 tbsp red chili powder
1 tbsp coriander powder
1/2 tbsp turmeric
1 tbsp salt
1 tsp jeera seeds
2 1/2 - 3 tbsp ghee
For the curry:
oil1 tsp mustard seeds
1 tsp jeera
1 onion (sliced)
8 cloves garlic
1" ginger
4 green chillies
1 tbsp red chili powder
1 tbsp coriander powder
1/2 tbsp turmeric powder
1 tbsp salt
1 cup curd/yogurt
4 tbsp cream
2 tbsp kasuri methi
2 green chilis (slit)
Steps:
Gatta dough:
- In a bowl, add besan powder, red chili powder, coriander powder, turmeric, salt, jeera seeds and ghee. Mix very well.
- Slowly, add water just a little at a time and knead till the dough is no longer sticky (similar to chapati atta). In case the does stick to your palm, use a bit of oil and rub on both your palms.
- Pull out a small amount of dough to form a ball and shape them into medium thick, long pieces.
Cooking the gatta: - To a cooking vessel, add water and bring to a boil.
- Add the dough and cook covered for 8-10 minutes. After about 10 minutes, the cooked dough rises to the top of the vessel.
Using a slotted spoon, transfer the gatta to a plate and cut in to bite sized pieces. Save the gatta water.
Preparing the curry:- Roughly chop the ginger, garlic and green chillies and pestle till crushed (not paste).
- In a vessel, heat oil.
- Add mustard seeds and jeera seeds.
- When they crackle, add the onion. Fry till lightly brown.
- Add the pestled ginger, garlic and green chillies, saute till the oil separates.
Add red chili powder, coriander powder, turmeric and salt. Mix well. - Add 2 cups of the gatta water and bring to a boil.
- Add curd and 1 cup more of the gatta water (depending on the desired consistency).
- Add the cooked gatta, kasuri methi, green chilis and cook covered for 4-5 minutes and switch off the gas.
- ENJOY!
Notes:
- You can use 2 tbsp ginger garlic paste with the green chilies instead of fresh ginger and garlic.
- Optional: You can add a chopped tomato if you'd like, after frying the onion.