Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Course: Main course | Servings: 4
Difficulty level: Easy
Ingredients
For the gatta
- 168 g Besan
- 48 g Curd (dahi), whisked
- 12 ml Sunflower oil
- 2.4 g Salt
- 1.2 g Carom seeds (ajwain)
- 2.4 g Dried chillies, powdered
- 1.2 g Turmeric / haldi
- 0.12 g Asafoetida (Hing)
For the gravy
- 16 ml Cow Ghee
- 1 g Cumin seed / jeera, whole
- 0.1 g Asafoetida (Hing)
- 80 g Onion, chopped
- 4 g Green chillies, finely chopped
- 2 g Ginger, fresh, finely chopped
- 1.2 g Coriander seeds - whole / ground, powdered
- 1 g Dried chillies, powdered
- 2 g Salt
- 80 g Curd (dahi), whisked
- 20 g Cashewnut, powdered
- 1 g Garam Masala
To serve
- 6 g Coriander leaves, finely chopped
Instructions:
For the gatta
- In a bowl, mix all the ingredients for the gatta, to get a dough like consistency.
- Divide the besan mix into 4 parts. Shape each part into a log-like shape, ~2 cm in dia.
- Heat a pan of water. When boiling, carefully drop in the logs of besan mix. Cook for 6-8 minutes - the logs should float to the surface once done. Drain the water out and place the gattas on a dry board. Cut the logs into 1 cm pieces and set aside.
For the gravy
- In a frying pan, heat ghee until nearly smoking hot. Add cumin seeds and asafoetida (hing) and allow the cumin to crackle.
- Add chopped onion, green chillies and ginger and cook for 3 to 4 minutes until soft and lightly golden.
- Add 1.5 cups of water, turmeric, coriander powder, red chilli powder and salt, and bring to a boil. Add curd, stirring continuously.
- Add powdered cashew and bring the gravy to a boil. Simmer for 2-3 minutes.
- Add garam masala. Mix and turn off the flame
To serve
- Transfer to a serving dish. Garnish with coriander leaves. Serve hot.
Nutrition (Per Serving)
Calories: 325 kcal | Protein: 12.8 g | Carbohydrates: 26.9 g | Fat: 18.3 g | Fiber: 8.3 g