Indian Recipes Cuisines

250 gms - Besan

1 tsp - Dhaniya powder

2 tbsp - Ghee or oil

125 gms - Curd

200 gms - Tomato grinded

1 tsp - Jeera

2 tsp - Oil

1 tsp - Red chilly powder

1 pinch - Haldi

1 tsp - Kasuri methi

1 tsp - Fresh Coriander Leaves

Salt to taste

1. Mix besan with salt, red chilly powder, dhaniya powder, haldi and ghee.

2. Make a stiff dough. Make thin and long strips of the dough.

3. Put these strips in boiling water and cook for 5 minutes. Take the gattas out of water and keep this water aside.

4. Cut these gattas into small pieces. And then deep fry these pieces in oil.

5. Heat some oil in a kadahi. Put the tadka of jeera and then add grinded tomatoes to it. Cook it for a while and add all spices except kasuri methi and coriander leaves.

6. Strain the curd through a strainer and then add it to the masala. Cook it for 5-7 minutes.

7. Now add the gatta water in it and after 2 boils add the fried gatta pieces to it and cook it on low flame for 5 mins.

8. Now sprinle kasuri methi and fresh corainder leaves to it.

Serve gatta curry with missi roti, parantha or rice