Making gatte is quite easy if you add only 2 tsp of curd at a time to bind the dough. If you add all of the curds at once, the resulting dough will become sticky.
Ingredients For Gatte:
Gram flour (besan) (1 cup)
Haldi/Turmeric Powder (1/2 tsp)
Lal Mirch/Red Chilli Powder (1/2 tsp)
Carom seeds (ajwain) (1 tsp)
Dhaniya/Coriander Powder (1/2 tsp)
Curds (dahi) (1/4 cup)
Oil ( 3 tbsp)
Salt ( to taste)
Ingredients For Gravy:
Onion, finely chopped (1 cup)
Tomato, finely chopped (1 cup)
Ginger (adrak), grated ( 1-inch piece)
Garlic (lahsun), crushed (2 tsp)
Curd (dahi) (1 cup)
Dhaniya/Coriander Powder (1 tbsp)
Jeera/Cumin Powder (1 tsp)
Lal Mirch/Red Chilli Powder ( 2 tsp)
Garam Masala (1/2 tsp)
Amchur (1/2 tsp)
Mustard seeds (sarson) (1 tsp)
Cumin seeds (jeera) (1 tsp)
Ghee (2 tbsp)
Salt (to taste)
Procedure For Gatte:
In a large bowl, mix all the dry masalas and gram flour (besan).
Next, add oil and mix gently to blend.
Slowly add curd to the besan and combine to form a stiff dough.
Divide into 6 pieces and roll them, with your hands, into a cylindrical shape of about ½-inch thickness and 4-inch length.
Heat 3 cups water and bring it to a boil. Add the gatte and let them cook; they will float to the top when cooked.
Remove from heat and let them cool. Reserve the water in which the gatte were boiled.
When the gatte cool completely, cut into 1/2-inch long pieces, set aside.
Procedure For Gravy:
Mix all dry masalas, except salt, to the curds and whisk until smooth.
Heat ghee in a kadhai, add mustard, cumin, ginger and garlic.
Add onions and cook until translucent.
Stir in the tomatoes and cook until they soften.
Pour in the whisked curd and cook until the oil separates.
Gently add the gatte pieces to the gravy.
Add the reserved boiling liquid if the gravy is too thick.
Cover and cook for a few minutes, turn off the flame.
Now the sabzi is ready to be served with ghee-topped khoba rotis and lehsun ki chutney.