* 150 g Besan ( gram flour)
* 1/4 Tsp Haldi ( turmeric powder)
* 1/4 Tsp Jeera ( cumin seed)
* 1/4 Tsp chilli powder
* 3 Tbsp oil
* Salt as per taste
* 50 ml water for preparing gatte
* 250 ml water for boiling gatt
* 2 Tbsp Malai or cream (optional)
* 250 ml curd
* 1 Tsp chilli powder
* 1/2 Tsp turmeric ( haldi)
* 1 1/2 Tsp Dhaniya powder (coriander powder)
* 2-3 Tbsp ghee
* Pinch of hing
* 1/4 Tsp Garam masala ( indian spices)
* 1/4 Tsp Jeera ( cumin )
* Dry mint powder ( optional )
In a bowl add besan, haldi, jeera, chilli , salt and oil . By the time you prepare dough you can keep water for boiling in a pan to boil gatte. Now Mix all the ingredients you have added and see that when you leave the dough it must not get separated. Then add water slowly in half and then half batch and form palm size pony ( choti). When you see bubbles in water add these chotis of gatte into it. Let it boil for 10 minutes gatte are done once you see bubbles on gatte if necessary turn gatte on other side ( look at the water, gatte must get completely immersed in water if needed add hot water no cold water). Once gatte are done take it out and cut into small chunks. Do not throw the boiled water in the pan we can use it for gravy.
In a bowl all the gravy ingredients except ghee, salt and hing and mix it well to form a paste. In a pan add ghee once it get heated add hing and lower the flame later add curd paste and keep stirring so that no lumps are formed. When you see ghee getting separated you can stop stirring and can add salt . When you see ghee floating add boiled gatte and mix it switch off the flame after 2 minutes. Add boiled water to it if gravy is thick because if you’re going to have later gravy will further get thick because of besan. Garnish with dried mint powder.
This is purely jain dish no onion, no garlic, no ginger so it can be had during Paryushan.
Note : when you boil gatte ,besan must not get dissolved in water . When you are forming chotis see that it must not be too watery nor to dry. Add water slowly to small batch of besan form choti and keep aside then repeat the same with other part. You can add garlic to gravy if you wish ( add after hing sauté till light brown colour).
If you think gatte are more . You can boil gatte and fry it or directly fry it without boiling and can store it for a week . You can prepare pulao out of these fried gatte and for sabji you need to soak in hot water before putting it into gravy.
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