GATTE

Chef: Niru Gupta
Ingredients:
2 cups besan
3 tbsp oil
1/2 tsp salt
1/4 tsp chilli powder
1/4 tsp turmeric water to knead
oil to fry
Gravy
2 tbsp oil
1 tsp cumin seeds
1/8 tsp asafoetida
1/2 tsp chilli powder
1/4 tsp garam masala
2 tsp powdered coriander seeds
2 tsp salt
1/2 cup tomato-grated
1/2 tsp turmeric
1/4 cup yogurt
coriander leaves
Method:`
1. Sieve besan and add salt, pepper and turmeric. Rub oil into it, and add water and knead to a stiff, smooth, glossy dough. Leave to rest for 15 minutes.
2. Shape into cylindrical rods and boil in 4 cups of water till they come up and are covered with tiny bubbles. Lift out of the water, leave to cool and reserve the water. Cut into rounds and deep fry.
3. To make gravy, heat oil, and add cumin and asafoetida. Add tomatoes and cook, till the fat separates. Add turmeric, salt, coriander powder, garam masala and chilli powder. Make up to 3 cups of liquid with the reserved water, adding water if need be, and add to the tomato mixture.
4. Simmer, uncovered, for few minutes. Add beaten yogurt and gattas. Simmer for a few minutes and serve hot garnished with the coriander leaves.