Ingredients


  • 200 gms Besan
  • 1 tspDhaniya powder
  • 2 tbsp Ghee
  • 250 gms Curd
  • 1 tsp Salt
  • 2 tsp Oil
  • 1 tsp Red chilly powder
  • 1 pinch Haldi

Preparation


  • Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and ghee.
  • Make a stiff dough. Make 5-6 thin and long strips of the dough.
  • Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces.
  • Strain the curd through a strainer. Add 1/2 tsp. salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and haldi to the curd. Mix well.
  • Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture.
  • Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
  • Simmer the flame and cook for another 5-7 minutes.Turn off the gas. Finally put the tadka of red chilly powder. Serve shahigatta curry with missi roti and pakorikikadhi.
// zopim code start //zopim code end