Besan Gatta Curry with Chapati

Ingredients(for 1 medium bowl of curry with 2 chapatis)

• 1 cup Besan (gram flour) (chickpea flour)
• 1/2 cup Dahi (curd) (fresh yogurt)
• 1 cup Atta (whole wheat flour) (for chapati)
• 1/2 tsp Ajwain (carom seeds) (for gatta)
• 1/2 tsp Saunf (fennel seeds) (for gatta)
• 1/2 tsp Haldi (turmeric powder)
• 1/2 tsp Lal mirch (red chilli powder)
• 1 tsp Dhaniya powder (coriander powder)
• 1/2 tsp Jeera (cumin seeds) (for tempering)
• a pinch Hing (asafoetida)
• as per taste Salt
• 1 tbsp Cooking oil (mustard oil preferred)
• 2 cups Water (for curry and dough)
• 1 Green chillies (finely chopped) - optional
• 1 tbsp Fresh coriander leaves (for garnish) - optional

Instructions

1. 1

   Mix besan with ajwain, saunf, haldi, lal mirch, salt, and a teaspoon of oil. Add little water to form a firm dough. Divide into small portions and roll into cylindrical shapes.

   5 minutes

   Don’t over-moisten the dough; gatta must be firm to retain shape.

2. 2

   Boil water in a pan and gently drop the gatta rolls into it. Cook for 7-8 minutes until they float and are firm. Remove, cool, and cut into bite-sized pieces.

   8 minutes

   Boiling ensures gatta are cooked through and soft yet firm.

3. 3

   For the curry, heat oil in a kadhai. Add jeera and hing, sauté until aromatic. Add haldi, dhaniya powder, and lal mirch. Mix well.

   3 minutes

   Cook spices on low flame to avoid burning and enhance flavors.

4. 4

   Whisk dahi with water to make a smooth mixture. Gradually add to the kadhai, stirring continuously to avoid curdling. Bring to a gentle simmer.

   2 minutes

   Always stir yogurt mixture to prevent separation.