
Ingredients for the Gatte –
- Besan (Gramflour) – 1 cup
- Salt – 1/4 tsp
- Carom seeds – 1/4 tsp
- Baking soda – 1 pinch
- Red chilli powder – less than 1/4 tsp
- Turmeric powder – less than 1/4 tsp
- Oil – 1 tsp
- Curd – 4 tsp
Method for making Gatte –
- Mix all the ingredients
- Add water little by little and knead a soft dough (about 2 tbsp)
- Cover the dough and keep aside for 10-15 minutes
- Rub a little oil on the palms
- Lubricate the dough again
- Divide the dough into small portions
- Roll out this dough in long logs
- Heat enough water in a vessel to boil gatte
- When the water gently boils, add the Gatte to the water
- Simmer on high flame for 12-14 minutes
- Remove the Gatte on a plate
- The leftover water can be used in the gravy

Ingredients for the Gravy–
- Oil – 2-3 tbsp
- Cumin seeds – 1/2 tsp
- Asafoetida powder – a pinch
- Turmeric powder – 1/2 tsp
- Coriander powder – 1 tsp
- Kasoori methi – 1 tsp
- Tomatoes – 4
- Green chillies – 2
- Ginger – 1/2”
- Red chilli powder – 1/4 tsp
- Curd – 1/2 cup
- Garam Masala powder – 1/4 tsp
- Salt to taste
- Chopped coriander leaves
Method for making Gravy –
- Grind the tomatoes, green chillies and ginger and keep aside
- Heat oil in a pan
- Add cumin seeds and asafoetida powder
- Once the cumin seeds splutter, reduce the heat to minimum
- Add turmeric powder, coriander powder and kasoori methi
- Sauté the masala and then add tomato paste and red chilli powder
- Meanwhile, cut the Gatte into 1/2” rounds
- Keep stirring the masala paste
- Once the oil separates, add beaten curd to the pan
- Keep stirring constantly
- Once the gravy boils, add about 1 cup or more water according to the consistency required, keeping in mind that the Gatte will absorb water
- Now, add the Gatte to the gravy along with salt to taste and garam masala powder and chopped coriander leaves
- Cover with a lid and simmer for 3-4 minutes till the Gatte absorbs the spices
- Garnish with coriander leaves and serve