Ingredients:
Gram flour 300 gm/1 ¼ cups
Asafoetida (heeng) a large pinch
Bay leaves (tej patta) 2
Cinnamon 2 sticks of 1” each
Cloves 6
Coriander leaves, chopped 15 gm/1 tbs
Coriander powder 20 gm/4 tsp
Cumin (jeera) seeds 10 gm/2 tsp
Garam masala 2.5 gm/ ½ tsp
Ginger, chopped 15 gm/3 tsp
Green chillies, chopped 4
Mint, chipped 10 gm/2 tsp
Oil to deep fry
Oil for gravy 120 ml/ ½ cup
Red chilli powder 5 gm/1 tsp
Salt to taste
Soda bi-carb a pinch
Turmeric (haldi) powder 2.5 gm/ ½ tsp
Yogurt 300 gm/1 ¼ cup
Method:
1.Mix ginger and half the mint with 60 gm/ ¼ cup yoghurt and whisk. Add ¼ cup oil, gram flour, 5 gm/1 teaspoon cumin seeds, half the red chili powder, soda bi-carb and some warm water and knead into a hard, but pliable dough. Divide into 8 and roll into 6 to 8 inch cylinders with the palms. Heat 1.5 litre/6 cups water in a handi. Bring to boil, add the cylinders and boil for 20 minutes. Remove cylinders and set liquid aside. Once the cylinders are cool cut into half inch pieces. Heat oil in a kadhai and deep fry the pieces till golden brown.
2.These are called ‘gatte’. Whisk the remaining yogurt in a bowl, add coriander powder, the left over red chili powder, turmeric and salt. Set aside for 10 minutes. Meanwhile, heat 45 ml/3 tablespoons oil. Crackle the left over cumin seeds, cloves, cinnamon and bay leaves. Stir in the asafoetida. Reduce flame, add the yogurt. Stir on low flame till the gravy starts boiling. Add 480 ml/2 cups of the reserved liquid, bring to boil and simmer for 5 minutes. Add the gatte and simmer for 10 minutes. Add remaining mint, green chillies and garam masala.Garnish with chopped coriander leaves. Serve hot with roti.
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