Ingredients:

• For dough:
• 5 tbsp – Gram flour
• Salt and chilli powder to taste
• 1/2 tsp – Turmeric powder
• Pinch of Asafoetida
• 1/4 tsp of Cumin powder
• 1/4 tsp of Garam Masala
• 1 tsp – Ajwain (thymol)
• 1 – Green chilli, cut into pieces
• For kadi mixture:
• Curd – 1/2 cup
• Water 4 cups
• Gram flour 2 tbsp
• 1 tsp – Chilli powder
• 1 tsp – Turmeric powder
• 1 tbsp – Sugar (optional)
• Salt to taste

Method:

1. Knead all the above ingredients into a thick dough (as for puris).
2. Divide into five parts and shape each into 1.5 cm thick cylindrical rolls.
3. Steam for 5 to 6 minutes until colour is discharged.
4. Take out, cool and cut each roll into thick rings.
5. Keep aside.
6. Mix all ingredients and keep separately.
7. Heat oil, add mustard and jeera
8. Fry gatte until golden in colour.
9. Add the kadi mixture and simmer for five mins.
10. Serve garnished with coriander.

Recipe courtesy of Vidya