- Besan (Gram flour) 100gm.
- Onion 2 medium size (finely chopped)
- Tomatoes 3 medium size (finely chopped)
- Green chilies 4 (finely chopped)
- Ginger & Garlic paste - 1 tbsp.
- Mustard paste - ½ tbsp
- Turmeric powder - ½ tbsp
- Red chili powder - ¼ tbsp
- Coriander powder - ¼ tbsp.
- Asafetida- Pinch
- Cumin seed - 1 tbsp
- Carom (Ajwain) seed - ½ tbsp
- Gram masala - ¼ tbsp
- Salt to taste
- Oil
- Water
1. Besan, 2 green chilies, Carom, 1/8 tbsp
red chili powder and 1 tbsp
oil - mix all well.
2. Add water into besan to make dough.
3. Make a 1 cm diameter round and 5-6 inches
long (like seekh kabab).
4. Put it into boiling water and boil for 10
minutes.
5. Take out the water and cut the Besan round
into small pieces and keep aside. (Besan rounds
are also called 'gatte'.)
6. Heat oil, add asafetida, cumin seeds, 2
green chilies, stir-fry till well browned.
7. Add ginger garlic paste and mustard paste
heat for 1 minute.
8. Add chopped onion, heat for 3 minutes. Add
chopped tomatoes and heat for2 minutes.
9. Add turmeric powder, red chili powder,
coriander powder, Salt, garam masala and 1.5 cup
water and boil for 5 minutes.
10. Now gravy is ready. Put gatte into gravy
and boil for 3 minutes (Heat until gravy is
thick).
11. Serve hot with steamed rice or plain
paratha.
