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Gatte ki subji
Ingredients:
Gram flour - 200 gms
Coriander powder - 1 tsp
Ghee - 2 tbsp
Hung curd - 250 gms
Salt - 1 tsp
Oil - 2 tsp
Red chilli powder - 1 tsp
Turmeric powder - a pinch
Method: Mix gram flour with salt, half tsp red chilli powder, half tsp coriander powder and ghee. Make stiff dough. Roll out the dough into five cylindrical shaped rolls. Put these rolls in boiling water and cook for five minutes to prepare gattas. Cut these gattas into small pieces. Add half tsp salt, half tsp red chilli powder, half tsp coriander powder and turmeric powder to hung curd. Mix well. Add the gatta pieces. Heat oil in a pan. Put the tadka of cumin and add the curd mixture. Cook it for ten minutes while stirring continuously till it comes to a boil. Simmer the flame and cook for another five minutes. Turn off the gas. Finally put the tadka of red chilli powder.
Ingredients:
Gram flour - 200 gms
Coriander powder - 1 tsp
Ghee - 2 tbsp
Hung curd - 250 gms
Salt - 1 tsp
Oil - 2 tsp
Red chilli powder - 1 tsp
Turmeric powder - a pinch
Method: Mix gram flour with salt, half tsp red chilli powder, half tsp coriander powder and ghee. Make stiff dough. Roll out the dough into five cylindrical shaped rolls. Put these rolls in boiling water and cook for five minutes to prepare gattas. Cut these gattas into small pieces. Add half tsp salt, half tsp red chilli powder, half tsp coriander powder and turmeric powder to hung curd. Mix well. Add the gatta pieces. Heat oil in a pan. Put the tadka of cumin and add the curd mixture. Cook it for ten minutes while stirring continuously till it comes to a boil. Simmer the flame and cook for another five minutes. Turn off the gas. Finally put the tadka of red chilli powder.
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