Gatte Rasedaar

Ingredients

• For Gattas
• 2 cups (240 g) Chick-pea flour (besan)
• 4 tbsp (60 g) oil
• 1/2 tsp salt
• ¼ tsp chilli powder
• ¼ tsp turmeric powder (haldi)
• Water to knead
• Oil to deep fry the 'gattas'
• Gravy
• 2 tbsp (30 g) oil
• 1 tsp cumin seeds (jeera)
• 1/8 tsp asafetida (heeng)
• ½ tsp chilli powder
• ¼ tsp garam masala
• 2 tsp powdered coriander (dhania) seeds
• 2 tsp salt or to taste
• ½ cup tomato, grated (125 g)
• ½ tsp turmeric powder (haldi)
• ¼ cup (50 g) yogurt (dahi)
• 1 tbsp chopped coriander leaves (hara dhania), for garnish

Preparation

• Sieve the flour and add the salt, pepper and turmeric powder for the 'gattas'.

• Rub the fat into the flour, with the tips of your fingers till crumbly. Now add water and knead to a stiff dough. Knead till the dough becomes smooth and glossy and comes off clean from the kneading surface. Cover and keep aside for about 15 minutes.

• Bring to boil, about 4 cups of water. Meanwhile shape the dough into cylindrical rods of about 2 cms (3/4") diameter.

• When the water comes to a boil, add the 'rods' and let them simmer till they come up and have small light coloured bubbles over them (approx. 10 mins.).

• Lift these out of the water and keep aside to cool. Keep the water aside till ready to use.

• When cool, slice the 'rods' into about 1/2 cm/1/4"thick discs, which are called 'gattas'.

• Deep fry the 'gattas' over low heat, to a nice golden colour, and transfer on to an absorbent paper to drain

• For the gravy , heat the oil, and add the cumin seeds and asafetida. When the seeds splutter, add the tomatoes and cook, till the fat separates. Now add the turmeric, salt, coriander powder, 'garam masala' and chilli powder. Turn around a few times, till well mixed.

• Make up 3 cups of liquid with the liquid kept aside, adding water if need be. Add this to the tomato mixture and bring to a boil. Lower the heat nd then simmer, uncovered, for about15 mins.

• Beat the yogurt smooth and add to the gravy.

• Add the gattas and simmer for about 10-15 minutes, till the gravy looks well blended, and serve hot garnished with coriander leaves.