Ingredients
2 cups chickpea flour (besan)
½ tsp each, salt and pepper
¼ tsp each chilli and turmeric powders
3 tbsp oil
Water, to knead
Oil, for frying
For the gravy
2 tbsp oil
1 tsp cumin seeds
1/8 tsp asafoetida
½ cup tomato puree
½ tsp each, turmeric and chilli powders
2 tsp each, salt and coriander powder
¼ tsp garam masala
¼ cup yoghurt, whisked
Chopped coriander, for garnish
Method
1. To make the gatta: Sieve chickpea flour, add salt, pepper, turmeric and chilli powders, pour in the oil and water and knead to make a firm, smooth and glossy dough. Leave to rest for 15 minutes.
2. Pluck pieces off the dough, shape each into a chunky log (gatte) and boil gattas in 4 cups of water till they rise to the surface and are covered in tiny bubbles.
3. Remove gattas with a slotted spoon and cool. Reserve the water. Cut each gatte into roundels and deep-fry. Drain and keep aside.
4. To prepare the gravy: Heat oil in a saucepan, splutter cumin and asafoetida. Add tomatoes and cook till the oil separates. Add turmeric, salt, coriander, garam masala and chilli powders. Stir, add enough water to make three cups of gravy. Simmer for a few minutes.
5. Add yoghurt and gattas. Simmer for a few minutes.
6. Serve hot, garnished with chopped coriander.
