November 07, 2017


Fresh gram flour - 350 gms
Baking soda -  a pinch
Cumin seeds - 1 tsp
Red chilli powder - 1/2 tsp
Ginger - 15 gms
Mint - 1 tsp
Yoghurt - 60 gms
Ghee - 2 tbsp
Oil to deep fry

For Gravy:
Yoghurt - 500 ml
Coriander powder - 2 tsp
Chilli powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste
Mint leaves -2 tsp
green chillies -4
Coriander leaves - 1 tsp
Ginger - 1" piece
Ghee -1 tbsp
Cumin seeds - 1 tsp
Cloves - 4
Bay leaf -1
Cinnamon stick -1
Asafoetida - pinch
Garam masala - 1/2 tsp

  • Finely chop ginger and mint leaves.
  • Whisk yoghurt in a bowl, add the remaining ingredients and warm water (approximately 3/4 cup) to make a hard but pliable dough.
  • Divide into eight equal portions, make the balls and roll into cylinders (1/2" diameter).
  • Heat 11/2 litres of water in a handi, add the cylinders and boil for 20 minutes.
  • Remove the cylinderss and set aside the liquid.
  • Cool the cylinders and cut into 1/2 " pieces.
  • Heat oil in kadai and deep fry gatte over medium heat until golden brown.
For the gravy:
  • Whisk yoghurt in a bowl, add coriander powder, chilli powder, turmeric and salt. Keep aside for 10 minutes.
  • Finely chop mint leaves, Coriander and green chillies. Cut ginger into Julienne.
  • Heat ghee in a handi, add cumin seeds, cloves, cinnamon and bay leaves.
  • Saute over medium heat until the seeds begin to crackle. Add asafoetida , stir for a few seconds.
  • Reduce to low heat, add the yoghurt mixture and stir, without increasing the heat until it starts boiling.
  • Then add 500 ml of the set aside liquid and fried gatte. Bring to a boil, cover and simmer for five minutes..
  • Add mint, green chillies, stir.

  • Sprinkle garam masala and stir. Adjust the seasoning.
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