Besan ke Gatte or fried dumplings in gravy

1. Gatte: Scrape, wash and finely chop ginger. Clean, wash and chop mint. Whisk yoghurt in a bowl, add the remaining ingredients and warm water (approx. 180ml/¾ cup) to make a hard but pliable dough. Divide into 8 equal portions, make balls and roll into cylinders (1/2-inch diameter).

2. Heat water (approx. 1.5 litres or 6 ¼ cups) in a pot, add the cylinders and boil for 20 minutes. Remove the cylinders and reserve the liquid. Cool the cylinders and cut into ½ -inch pieces. Heat oil in a wok and deep fry gatte over medium heat until golden brown.

3. Gravy: Whisk yoghurt in a bowl, add coriander powder, red chillies, turmeric and salt. Keep aside for 10 minutes. Clean, wash and chop mint. Remove stems, wash, slit, deseed and chop green chillies.

4. Garnish: Clean, wash and chop coriander. Scrape, wash and cut ginger into juliennes. Heat ghee in a pot, add cumin seeds, cloves, cinnamon and bay leaves, sauté over medium heat until the seeds begin to crackle. Add asafoetida, stir for a few seconds, reduce to low heat, add the yoghurt mixture and stir, without increasing the heat, until it starts boiling.

5. Then add 500ml (½ cups) of the reserved liquid, bring to a boil, cover and simmer for 5 minutes. Now add the dumplings, bring to a boil and then simmer for 10 minutes, add mint and green chillies, stir. Sprinkle garam masala.

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