Gatte ki Sabzi

 

Ingredients

     For Gatta

1. 1/2 cup Besan 
2. 1/4 tsp Salt 
3. 1/2 tsp coriander powder
4. 1 pinch baking soda
5. 1/4 tsp Haldi 
6. 1/4 tsp Red chilli powder
7. 1 tsp oi[
8. 4 tsps curd
9. 2 tbs water

     For Gravy

1. 2 Tomatoes
2. 1/2 tsp  Cumin seeds
3. 1 green chilli
4. 1/2 inch piece Ginger
5. 2tbs oil
6. 1/2 Asafoetida/Hing
7. 1/2 Haldi
8. 1/4 cup Curd
9. 1 tbs Besan
10. 1/2 tsp Red Chilli Powde1/4 tsp Garam Masala

Method

      For Gatte

• In a big bowl add Besan, cumin seeds(before adding cumin seeds to enhance the flavor) add baking soda salt, red chilli powder, haldi, oil and curd.
• Mix them properly .
• Now add water in small portions to and knead to make a dough . Dough should neither be too soft nor too moist. It should be like dough of Paranthas
• Cover and keep a side the dough for 10 to 15 minutes.
• After 10-15 minutes  dough is ready now grease the hands divide the dough in small portions , roll out the each portion in 1/2 inch diameter and 3-4 inch long and keep a side
• Boil water in deep pan. When water starts boiling drop gattaes  one by one in the boiling water. Let them boil on medium flame for 10 to 12 minutes. Turn  off the flame. Now remove the gattas and place in a plate. keep  aside the remaining water to be used for making gravy

     for Gravy

• Preheat a pan add 2 tbsps of oil add cumin seeds, heeng, haldi, coriander powder and dry fenugreek leaves  saute the masala for a while and add tomato paste  and red chilli powder
• saute the masala till oil leaves the edges meanwhile keep on stirring at regular intervals
• whisk the curd and add to masala stirring constantly. when masala starts simmering add left over water continuously stirring. check the consistency of the gravy if  it is  thick we can add the water to get required consistency simmer it for few minutes.
• Gravy is ready we can now add gattas to the gravy. Cut each gatta in 3-4 parts and drop them in the gravy. Keep on sim flame for 4-5 minutes. 
• Gatte ki sabsi is ready. Transfer it to serving bowl and garnish with fresh coriander leaves. Serve hot with chapati or rice.