Ingredients:

• For Gatta:
• Besan – 5 tbsp
• Curd – 5 tbsp
• Haldi (turmeric) powder – 1/2 tsp
• Chilli powder – 1 tsp
• Coriander powder – 1/4 tsp
• Garam Masala – 1/4 tsp
• Hing – 1 pinch
• Oil – 2 tbsp
• Onion – 1 large chopped finely
• For gravy:
• Ginger Garlic paste – 2 tsps
• Coriander powder – 1 tsp
• Haldi powder – 1/4 tsp
• Chilli powder – 1/2 tsp
• Tomato – 1 large chopped finely
• 1 extra tbsp – Curd

Method:

1. Mix together all ingredients and bind them in a tight dough.
2. Roll out the dough into cylinders.
3. Put them in boiling water and cook for at least 5-6 minutes.
4. Do not throw away the water in which the cylinders were boiled as you will need it later on.
5. Take the boiled cylinders out of water and cut them into rings.
6. Heat oil in a pan and fry the rings till golden brown. Your gattas are ready.
7. Do not dispose off the oil .
8. In the oil used for frying gattas, fry onion and garlic paste for 5 minutes on high flame.
9. Reduce the flame and add the rest of the masalas except for curd and tomato. Fry for approximately 5 minutes on medium flame and then add tomatoes and curd.
10. Fry for another 8 minutes.
11. Add the water used for boiling gattas to make the gravy.
12. Add garam masala.
13. Simmer for 5 minutes.
14. Add gattas to the gravy and simmer for further 10 minutes.
15. Serve hot.

Recipe courtesy of Pallavi