Gatte ki sabji

Gatte ki sabji

Ingredients:-
For gatte
1 cup besan
1/8 cup oil
1/2 tsp coriander powder
1/4 tsp red chilli powder
1/4 tsp sauf
1 pinch heeng
water to need
salt to taste
For gravy
2 cup butter milk(chach)or(1 cup curd +1 cup water)
1/2 tsp chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp garam masala
1/4 tsp cumin seed
1 pinch heeng
1/4 tsp rai
2 green chilli(finely chopped)
1 tbsp coriander leaves(finely chopped)
salt to taste
Method:-
1.Mix all dry masalas in besan.
2.Add oil to the besan and mix.
3.Slowly add water and mix it.Remember not to add all together as otherwise besan tends to get sticky.
4.Make it into a firm dough (firm enough to roll it into cylinderal shapes)
5.Now,take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape.

6.Now take a pot and boil water in it.Take enough water to put all the above made rolled gatte in it.
7.Now,add the gatte in the boiling water.They should be fully merged in water.
8.It should take about 10-15 min. Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean.Once all are done, drain the gatte rolls out of water. Do not throw water as we will use it for the gravy.
9.Cut about 1/2 - 1 inch thick gatte at an angle (based on how big you would like them).
For gravy
1.Add all dry masalas (except salt,add salt at the end as needed) to butter milk and mix it well till smooth.
2.Take a wide pan,add oil.
3.Add rai,cumin seed,heeng and let them splutter
4.Now,add green chilli and and fry for a minute
5.Add onion and fry till it is trasparent(if you want to use onion)
6.Add the butter milk and mix till the gravy starts boiling and separating oil(you can use 1  cup curd if you want to make tight sabji)
7.Now,add the gatte pieces in it, cover and cook for5 more min.
8.Add saved water (and more) as needed.
9.The sabji is ready.
10 Garnish with coriander leaves.