For the Gattas:
- 3/4 cup of bengal gram flour (besan)
- 1 tsp of chilli powder
- 1 tsp of fennel seeds (saunf)
- 1/8 tsp of carom seeds (ajwain)
- 1 tbsp of curds
- 1 tbsp of oil
- salt to taste
For the Curry:
- 2 cups of curds, beaten
- 1 tbsp of bengal gram flour (besan)
- 4 to 6 curry leaves (karipatta)
- 1 tsp of cumin seeds (jeera)
- 1/2 tsp of fennel seeds (saunf)
- 1/2 tsp of mustard seeds (rai)
- 1/4 tsp of asafoetida (hing)
- 1 bay leaf (tez patta)
- 1 clove (laung)
- 25mm. (1") stick of cinnamon (dalchini)
- 1 cardomom (elaichi)
- 1/4 tsp of tumeric powder (haldi)
- 2 tsp of chilli powder
- 2 tsp corainder (dhania) powder
- 2 tbsp of oil
- salt to taste
for the Garnish:
- 2 tbsp of corainder chopped
Combine all the ingredients for the gattas. Knead into a firm dough using 1 or 2 tbsp of water. Divide the mixture into 8 equal portions and shape each portion into a 75 mm. (3") long cylindrical roll. Boil plenty of water in a pot, add little oil in the water and cook the gattas in boiling water for 7 to 8 minutes till they float on top. Drain and keep aside. Cut the gattas into 12 mm. (1/2") long pieces. keep aside.
Combine the beaten curds, gram flour, 1/2 cup of water and curry leaves and mix well so that no lumps remain. Heat the oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, clove, and cardomom. When the seeds crackle, add the turmeric powder, chilli powder and corainder powder and saute for few seconds. Add the curd mixture, 1 cup of water and salt to bring to a boil while stirring continously, so that the curry does not split. Simmer for about 10 minutes and keep aside.
How to proceed :
1. Add the prepared gattas to the curry and bring to a boil.
2. Garnish with chopped corainder, serve hot with puris, chappatis or steamed rice.