Ingredients

• For dough:
• 5 tbsp - Gram flour
• Salt and chilli powder to taste
• 1/2 tsp - Turmeric powder
• Pinch of asafoetida
• 1/4 tsp of Cumin powder
• 1/4 tsp of Garam masala
• 1 tsp - Ajwain (thymol)
• 1 - Green chilli, cut into pieces
• For kadi mixture:
• Curd - 1/2 cup
• Water 4 cups
• Gram flour 2 tbsp
• 1 tsp - Chilli powder
• 1 tsp - Turmeric powder
• 1 tbsp - Sugar (optional)
• Salt to taste

How to Make Gatte ki kadi

• Knead all the above ingredients into a thick dough (as for puris).
• Divide into five parts and shape each into 1.5 cm thick cylindrical rolls.
• Steam for 5 to 6 minutes until colour is discharged.
• Take out, cool and cut each roll into thick rings.
• Keep aside.
• Mix all ingredients and keep separately.
• Heat oil, add mustard and jeera
• Fry gatte until golden in colour.
• Add the kadi mixture and simmer for five mins.
• Serve garnished with coriander.