INGREDIENTS
Besan : 200 gm
Dhaniya: 1 tsp.
Ghee : 2 tbsp.
Curd : 250 gm
Salt : 1 tsp..
Oil : 2 tsp.
Red chilly powder: 1 tsp.
Haldi : a pinch
METHOD
Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½
tsp. dhaniya powder and ghee. Make a stiff dough. Make 5-6 thin and long
strips of the dough. Put these strips in boiling water and cook for 5
minutes. Cut these gattas into small pieces. Strain the curd through a
strainer. Add ½ tsp. salt, ½ tsp red chilly powder, ½
tsp. dhaniya powder and haldi to the curd. Mix well. Add the gatta
pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd
mixture. Cook it for 5-7 minutes while stirring continuously till it
comes to a boil. Simmer the flame and cook for another 5-7 minutes.Turn
off the gas. Finally put the tadka of red chilly powder. Serve it with
Missi Roti and
Pakori ki Kadhi.
Serves: 6-7 adults.
