• Gram flour 300 gm
• Asafoetida (heeng) a large pinch
• Bay leaves (tej patta) 2
• Cinnamon 2 sticks of 1" each
• Cloves 6
• Coriander leaves, chopped 15 gm
• Coriander powder 4 tsp
• Cumin (jeera) seeds 2 tsp
• All-spice 2.5 gm
• Ginger, chopped 3 tsp
• Green chillies, chopped 4
• Mint, chopped 2 tsp
• Oil for deep frying
• Oil for gravy 120 ml
• Red chilli powder 1 tsp
• Salt to taste
• Soda bi-carb a pinch
• Turmeric (haldi) powder 2.5 gm
• Yogurt 300 gm

Mix ginger and half the mint with 60 gm yogurt and whisk.

Add 1/4 cup oil, gram flour, 5 gm/1 teaspoon cumin seeds, half the red chilli powder, soda bi-carb and some warm water and knead into a hard, but pliable dough.

Divide into 8 portion and roll into 6 to 8 inch cylinders with the palms.

Heat 1.5 liter/6 cups water in a clay pot (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 wok and deep fry the pieces till golden brown.

These are called ''gatte''.

Whisk the remaining yogurt in a bowl, add coriander powder, the left over red chilli 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 all-spice.

Garnish with chopped coriander leaves.

Serve hot with roti.

by Pak101.com (few years ago!) / 990 views