April 21, 2014


Gram flour(Besan) - 1 cup
Oil - 2 tsp
Salt to taste
Thyme - 1/2 tsp
Water for kneading

For Gravy:
Onion - 1
Tomato Puree - 1 cup
Green chillies - 2 (chopped)
Ginger - 1" Piece (grated)
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Cumin seeds - 1/2 tsp
Oil - 1 tbsp
Coriander leaves


  • Put 8 cups of water in a pan to boil. Mix besan,salt, thyme and oil together. Add enough water, rub well and make a stiff dough. 
  • Shape the dough into roll and drop them in boiling water.
  • Simmer over a low flame for 30-35 minutes or till the roll is done. Remove.
  • Cut the roll into half inch slices. Keep aside.
  • Heat oil in a pan, fry cumin seeds, green chillies and onions till onions are transparent.
  • Add tomatoes,salt , turmeric, chilli powder, coriander and cook in low flame till oil leaves.
  • Pour 2 cups of water and let it boil. Put the gatta's in the gravy, cook in low flame for 5 minutes.
  • Garnish with coriander leaves.
  • Serve with puri.

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