Ingredients:
For Besan Gatta:
- Gram Flour (Besan) – 1½ Cup
- Pinch of Asafetida (Hing)
- Turmeric Powder – ¼ Tsp
- Red Chili Powder – 1 Tsp
- Salt to Taste
- Cumin Seeds – 1 Tsp
- Yogurt – 1/4 Cup
- Oil – 5 Tbsp
- Kasuri Methi – 1 Tbsp
- Water, if needed
For Sauce:
- Oil – 3 Tbsp
- Cumin Seeds – 2 Tsp
- Onion, Ginger, Garlic Paste – ¾ Cup (2 Onions, 1-inch ginger, 4 Garlic Cloves)(Optional)
- Green Chilies Chopped – 1
- Turmeric Powder – 1/2 Tsp
- Red Chili Powder – 1 Tsp Or To Taste
- Coriander Powder -1/2 Tsp
- Pinch of Asafetida (Hing)
- Garam Masala Powder – ¼ Tsp
- Salt as per taste
- Yogurt Whisked – 1 ½ Cup
- Fresh coriander chopped for garnish
Instructions:
For Making Gatta:
1. Take a large mixing bowl.
2. Add besan, asafetida, turmeric powder, red chili powder, salt, cumin seeds, yogurt, oil, Kasuri methi and knead into stiff dough.
3. Use 2 tbsp of water if needed.
4. Divide the dough into equal portions and shape each portion into 10 inches long thin cylindrical roll.
5. Boil enough water in a pan. Add rolls to the boiling water and boil for 10 to 15 minutes on medium heat
6. Remove from heat.
7. Take out the rolls from the water and keep the water aside for the curry base.
8. Cut each cylinder into 10-12 pieces, and keep aside.
9. Gattas are ready.
For Making Sauce:
1. Heat 2 tbsp oil in a pan.
2. Add asafetida and cumin seeds to it.
3. When it begins to crackle add the onion, ginger garlic paste. (Optional)
4. Saute the onion paste till light brown in color. (Optional)
5. Add chili powder, turmeric powder, coriander powder, and garam masala along with the boiled water we kept aside earlier.
6. Cook for another 3-4 minutes.
7. Now lower the heat and slowly add the whisked curd.
8. Stir well and stir continuously till it comes to a boil.
9. Once you see the oil coming up to the surface add the cut gatta pieces, salt, green chilli and fenugreek leaves.
10. Now let the curry cook on medium-low heat for 10-12 minutes for the flavours to concentrate.
11. Stir occasionally.
12. Transfer the curry to a serving dish and garnish with chopped green coriander.
Gurjyote Singh Sethi, Canadian Red Seal Chef with over 18 years of Culinary Experience, Currently operating Catering company GJ’S Kitchen in Surrey BC. He had been associated with leading hotels in India, The Hyatt Regency New Delhi, Marriott Welcome Hotel, Crown Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: gurjyote@gmail.com
