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Ingredients

• 120 g gram flour (besan)
• ½ tsp ajwain (carom seeds)
• ½ tsp Ground coriander
• ¼ tsp Ground turmeric
• ¼ tsp Chilli powder
• ½ tsp Salt
• 2 tbsp ghee or oil
• 4 tbsp Plain yogurt
• 1 l water, for boiling
• 2 tbsp Vegetable oil
• 1 tsp Cumin seeds
• ½ tsp Fennel seeds
• 1 pinch Asafoetida (hing)
• 1 Onion, finely chopped
• 1 tsp ginger-garlic paste
• ¼ tsp Ground turmeric
• 1 tsp Kashmiri chilli powder
• 1 tsp Ground coriander
• 200 g Plain yogurt, whisked
• ½ tsp Salt
• 1 tsp Dried fenugreek leaves (kasuri methi), crushed
• ¼ tsp Garam masala
• 2 tbsp Coriander (cilantro), chopped

Method

1. Mix the gram flour with the ajwain, ground spices, salt, ghee and yogurt and knead into a firm, smooth dough, adding a few drops of water only if needed.
2. Divide into 4 pieces and roll each into a log about 1.5 cm thick.
3. Bring the water to the boil, slide in the logs and boil for 10–12 min until they float and look slightly puffed. Lift out, cool for a few minutes and cut into 2 cm pieces. Keep the cooking water.
4. For the gravy, heat the oil over medium heat and add the cumin, fennel and asafoetida, then the onion. Cook for 6–8 min until golden, then add the ginger-garlic paste for 1 minute.
5. Lower the heat, stir in the turmeric, chilli and coriander, then add the yogurt slowly, stirring constantly so it doesn’t split. Cook for 4–5 min until the oil separates.
6. Pour in about 300 ml of the gatte water and the salt and bring to a simmer. Add the gatte and simmer for 8–10 min until they soften and the gravy thickens.
7. Stir in the kasuri methi and garam masala, scatter with coriander and serve with roti or rice.

Tips

• The gatte thicken the gravy as they sit; loosen leftovers with a splash of hot water.
• Gram flour itself is gluten-free; leave out the asafoetida (or use a gluten-free one) to keep the dish gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Cook With Manali Hebbar's Kitchen