Red Chilli ( 1 tbsp)
Salt ( as per taste)
Cumin seeds ( 1 tbsp)
Ginger garlic paste ( 1 tbsp)
Oil ( For tadka)
Spinach leaves ( for flavour)
For Making Gatta
Take a large mixing bowl.
Add besan, turmeric powder, red chilli powder, salt, cumin seeds, ginger-garlic paste, oil, Kasuri methi and knead into a stiff dough. Also add baking soda, if you want
Use 2 tbsp of water if needed.
Divide the dough into 4-6 equal portions and shape each portion into 10 inches long thin cylindrical roll.
Boil enough water in a pan. Add rolls to the boiling water and boil for 10 to 15 minutes.
Remove from heat.
Take out the rolls from the water and keep the water aside for the curry base.
Cut each cylinder into 10-12 pieces, and keep aside.
Gattas is ready.
For Making Tadka
Heat 3 tbsp oil in a pan.
Add asafetida and cumin seeds to it.
When it begins to crackle add the onion, ginger-garlic paste.
Saute the onion paste till light brown in colour.
Add chilli powder, turmeric powder, coriander powder, and garam masala along with the boiled water we kept aside earlier.
Add Spinach leaf
Cook for another 3-4 minutes.
Stir well and stir continuously till it comes to a boil.
Once you see the oil coming up to the surface add the cut Gatta pieces, salt, green chilli and fenugreek leaves.
Now Let the curry cook on medium-low heat for 10-12 minutes for the flavours to concentrate.
Transfer the curry to a serving dish and garnish with chopped green chillies.
Serve hot with salad.
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