Tuesday, 8 August 2017


Prep Time  : 25 mins
Cooking Time  : 60 mins
Serve  :  4

For gatta
Gram flour  -  1 cup
Carom seeds  -  a pinch
Red chilly powder  -  1/2 tsp
Curd  -  2 tbsp
Oil  -  1 tsp
Salt  -  to taste
For gravy
Gram flour  -  2 tbsp
Curd  -  2 cup
Asafoetida  -  1/4 tsp
Oil  -  4 tbsp
Salt  -  to taste
Turmeric powder  -  1/2 tsp
Red chilly powder  -  1/2 tsp
Bay leaf  -  1
Cinnamon  -  1 inch stick
Chopped coriander leaves  -  1 tbsp
For tempering
Oil  -  1 tbsp
Mustard seeds  -  1/4 tsp
Cumin seeds  -  1/4 tsp
Curry leaves  -  8 - 10

Take a large bowl add all above listed ingredients of gatte and mix well.
With the help of little water make a stiff dough.
Roll the dough in a cyclinderical  shape.
Boil all the cyclinderical shape dough in a pan.
Once cooled cut into pieces.
Heat oil in a pan.
Fry all gatta on low flame.
For gravy
Take a large bowl add curd and gram flour and whisk it.
Add 2 cup of water,asafoetida,turmeric powder,salt and mix well.
Add this mixture in the pan and boil  to cook the kadhi on medium flame.
Add bay leaf,red chilly powder,cinnamon in the pan and cook till thick gravy.
Add gatte and cook for 4 - 5 mins.
Heat oil in a pan.
Add mustard seeds,cumin seeds and curry leaves and temper the gatte ki subji.
Serve hot with rice or chapatis.