Sunday 10 February 2013

Gatte Ki Sabzi





















Ingredients:
  • Besan - 500 gm
  • Whole Coriander - 2 spoon
  • Chilli Powder - 3 spoon
  • Tumeric Powder - 1 spoon
  • Salt to Taste
  • Water - to make dough
  • Oil - 4 spoon

For Gravy
  • Curd - 1/2 cup
  • Chilli Powder - 1 spoon
  • Tumeric - 1/2 spoon
  • Salt to Taste
  • Asafoetida - a pinch
  • Coriander Powder - 1 spoon
  • Cumin Seeds - 1/2 spoon


Method of Preparation:

For Gatta:

Take a bowl and mix all the ingredients (except the oil) for gatta with enough water to make it to soft dough. Divide into equal balls and roll then to cylindrical shapes of 1 inch. Cook the gatta in the boiling water for 20 mins. Allow to cool and fry it in oil till light golden brown. Set aside.

For Gravy:

Take the curd in a bowl and mix turmeric, chilli, coriander and salt and whisk it till smooth. Now heat the oil in the kadai, temper cumin and add asafoetida. Now add the curd mixture and cook till the gravy leaves oil. Add some water and when it starts boiling add the gatta to the gravy and simmer. Let the gravy for half hour before serving. Serve hot with rice or roti.

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