Ingredients


  • vegetable fat (ghee)- 1 tblsp
  • coriander seeds- 1/2 tsp
  • oil for deep frying
  • a pinch baking powder
  • coriander leaves chopped- 2 cup
  • redchilli powder- 1 tsp
  • turmeric powder- 1 tsp
  • bengal gram flour (besan)- 2 cup
  • curry leaves- 4 salt to taste
  • cumin seeds- 1/4 tsp
  • yogurt- 2 cup
  • greenchillies chopped- 1 tsp

Preparation


  • Keep 2 tblspbesan aside for kadhi.
  • Mix remaining besan with baking powder, turmeric powder, red chilli powder and salt. Mix in water little at a time to make hard dough. Knead well, keep it aside for 10 minutes and then divide into four equal portions, roll them in cylindrical shape and then boil in salted water until cooked.
  • Take off and cut into small pieces. Deep-fry these pieces in medium hot oil until lightly brown, when done keep aside.
  • Mix remaining besan with curd thoroughly.
  • Heat up ghee, mix in coriander seeds, cumin seeds, greenchillies, curry leaves and stir fry for a moment.
  • In besan and curd mixture, add red chilli powder, turmeric powder.
  • Pour this mixture in a pan and add some more water to it and bring it to boil.
  • Add fried gatte to the pan and boil a bit more. Now top with finely chopped green coriander leaves and serve hot.
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