Ingredients: <br />Gatte: <br />1 cup chickpea flour / gram dal <br />1 tsp red chilli powder <br />2 tbsp oil <br />1/2 turmeric powder <br />1 tsp carom seeds <br />2 tbsp yogurt / curd <br /> <br />Gravy: <br />1 cup yogurt / curd <br />1/2 tbsp chickpea flour / gram dal <br />Salt <br />2 cups water <br />1 tsp red chilli powder <br />1/2 tsp turmeric powder <br />1/2 tsp dry pickle powder (aachar masala) <br />1 tbsp clarified butter (ghee) <br />Carom seeds <br />Cloves <br />Boriya chilli <br />Asafoetida <br /> <br />Boil in Water for 10-15 mins <br />Method: <br />- Boil water in a pan and add salt to it <br />- Take gram flour, salt, red chilli powder, turmeric powder, asafoetida, ajwain (carom) seeds, oil, yogurt in a bowl and mix everything to knead the dough. <br />- Add sufficient water to knead the dough <br />- Apply oil to hands and rolling board <br />- Take a small portion of the dough and roll it on board <br />- Cut the rolls as per the need <br />- Drop the rolls in the boiling water and let them boil for 10 - 12mins <br />- Meanwhile take yogurt, turmeric powder, red chilli powder, dry pickle masala, gram flour, salt and whisk well <br />- Get the rolls out of boiling water, and pour the hot water in a separate bowl. <br />- Let the gattas cool <br />- Add ghee to a hot pan and add cloves, carom seeds, boriya chilli, asafoetida to it. <br />- Quickly add the curd mixture to it and whisk it properly <br />- To the mixture add the water in which gattas were boiling <br />- Meanwhile slice the gattas and pour it in the gravy. <br />- Let everything boil for 2 - 3mins <br />- Add some coriander leaves to garnish <br />- The dish ready to be served hot <br /> <br />Director: Neha Sarkar <br />Camera: Kawaldeep Singh Jangwal, Manjeet Katariya <br />Editing: Pratik Jain <br />Creative Head: Kavya Krishnaswamy <br />Producer: Rajjat A. Barjatya <br />Copyrights: Rajshri Entertainment Private Limited
