RECIPE--GATTE KA SAAG

GATTE KA SAAG

(Gram flour dumplings cooked in yogurt based gravy)

INGREDIENTS FOR GATTA

	WEIGHT	MEASURE
BESAN(GRAM FLOUR)	300	gm
CRUSHED CORIANDER SEEDS	2	gm
CRUSHED BLACK PEPPER	2	gm
CUMIN SEEDS	2	gm
FENNEL SEEDS	2	gm
TURMERIC POWDER	0.5	tsp.
RED CHILI POWDER	1	tsp.
SALT	TO TASTE
OIL	400	ml
YOGURT	300	ml
SODA(OPTIONAL)	0.25	tsp.

WATER                                                           TO MAKE DOUGH


METHOD FOR MAKING GATTA

• ADD ALL INGREDIENTS EXCEPT FOR YOGURT AND WATER AND MIX IT WELL WITH GRAM FLOUR.
• ADD YOGURT AND WATER AND MAKE A TIGHT DOUGH.
• ROLL THE DOUGH INTO THIN CYLINDER FORM AND BOIL THEM.
• ONCE BOILED CUT INTO SMALL ROUNDELS AND DEEP FRY.
• KEEP THEM ASIDE.

INGREDIENTS FOR THE GRAVY

ONIONS 350 gms CORIANDER SEEDS 5 gms RED CHILI WHOLE 6 gms CRUSHED BLACK PEPPER 5 gms CUMIN SEEDS 1 gms GINGER  PASTE 75 gms CORIANDER PWD 50 gms RED CHILI PWD 40 gms TURMERIC 30 gms SALT TO TASTE gms GARLIC PASTE 75 gms
METHOD FOR MAKING GRAVY
Now for the gravy, dilute ginger garlic paste in water and add the mentioned grounded powders to it. Heat oil, add coriander seeds, red chilli whole, black pepper. Now add ginger garlic paste. Cook it for 15 minutes. Make a paste of boiled  onions. Add boiled onion paste to the pan and cook till golden brown. Add curd to it. Cook for 30 minutes.Adjust salt. Add the gatta to it and cook for 2 minutes. TIPS-- KEEP THE CONSISTENCY OF GRAVY THIN SO THAT DRY GATTAS CAN SOAK THEM AND GET SOFTER. YOU CAN SPICE UP DRY GATTAS AND CAN HAVE THEM AS STARTER. DRY GATTA CAN BE STORED FOR LONG TIME.