Serves 4
Ingredients
200 gms maize flour (makki ka atta)
A pinch of baking soda
2 tsp plain flour (maida)
5 tbsp melted ghee
¾ tsp cumin seeds
¼ tsp red chilli powder
¾ tsp salt
1 tsp garam masala powder
2 tsp chopped ginger
1 green chilli, chopped
2 tbsp coriander leaves, chopped
6-8 tbsp yogurt
For the gravy:
6 tbsp ghee
½ tsp cumin seeds (jeera)
6 cloves (laung)
2 cinnamons (dalchini)
2 bay leaves (tej patta)
2-3 green chillies, deseeded and chopped
2 onions, chopped
2 tbsp ginger paste
1 tbsp mint, chopped
½ tsp garam masala powder
For the yogurt mixture (mix together):
200 gms yogurt
2 tbsp coriander powder
½ tsp red chilli powder
½ tsp turmeric powder
1½ tsp salt, or to taste
Preparation
For the gatte, mix makki ka atta and baking soda. Add melted ghee and mix. Add the remaining ingredients, adding just enough curd to make a firm dough which binds properly. Add one to two teaspoon of water if needed. Keep aside for 10 minutes. Roll into half inch cylinders on a kitchen platform.
Boil enough water in a deep pan, add the cylindrical dough and boil for 10-12 minutes till cooked. Remove from water, reserve the water. Cool gatte and cut into small pieces. Heat oil in a kadhai and deep-fry gattas for two minutes. Do not fry for too long as they turn hard on doing so.
Heat ghee in a kadhai, add cumin, cloves, cinnamon and bay leaves and stir over medium heat until the seeds begin to crackle.
Add green chillies, onions and sauté until onions turn golden. Add ginger and stir till golden brown.
Add the yogurt mixture and stir over low heat until it turns dry. Add two and a half cups of the reserved liquid and bring to a boil. Simmer for two minutes.
Add the gattas, garam masala and mint and bring to a boil, cover and simmer for 10 minutes. Adjust the seasoning, garnish with grated paneer and coriander. Serve hot.
