Khazana of Indian Recipes

INGREDIENTS
For gattas For gravy
Gram flour (besan) 1 V2 cups Onion 2 medium sized
Yogurt 2 tblspns Yogurt I V2 cups
Cumin V2 tspn Red chilli powder 1 tspn
Red chilli powder V2 tspn Coriander powder 2 tspns
Chopped ginger V2 tspn Turmeric powder 1 tspn
Chopped mint 1 tblspn Ghee-/oil 2 tblspns
Turmeric powder V2 tspn Cumin seeds 1 tspn
Salt as per taste Cloves 4
Soda bi-carbonate (baking soda) a pinch Asafoetida a pinch
Ghee/oil to deep fry Salt as per taste
Garam masala powder V2 tspn
METHOD OF PREPARATION
1 Mix all die gatta ingredients except ghee/oil. Add two tblspns water to make a hard
dough. Divide into six equal portions, roll into cylindrical shaped gattas.
12.1 Cook in two cups of boiling hot water for ten to fifteen minutes. Drain and reserve
the water for the gravy. Cut the gattas into 1 inch pieces.
.3 Heat ghee/oil and deep fry the gattas until light golden brown.
4 Peel onions and grate them. Mix yogurt, red chilli powder, coriander powder and
turmeric powder.
£> Heat ghee/oil in a pan, add cumin seeds, cloves and asafoetida. Cook until cumin
seeds start to change colour. Add grated onion, cook on high heat for three
minutes till light pink.
6 Add yogurt mixed with spices. Cook on a low flame for five minutes.
T" Add gattas and then the water in which gattas were boiled. Cook on low flame
until gravy is thick. Correct seasoning by adding salt and garam masala powder.
Serve hot.
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