Rajasthani Govind Gatta Curry

PREPARATION

1. In a mixing bowl, add 200 grams gram flour, 1 teaspoon cumin, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon mint powder, 1 tablespoon oil, 2 tablespoons yogurt and mix well.

2. Add water and knead it into a soft dough.

3. Divide the dough to equal balls, take a ball and make a disc.

4. Add some cashews in it and then roll to shape into a ball. 

5. Heat enough water in a skillet and bring it to boil.

6. Carefully drop the prepared gattas in the boiling water and cook them well for 10-15 mins till you prick a toothpick, it should come out clean.

7. Strain the gattas and reuse the water to use in the gravy.

8. Heat sufficient oil in a heavy skillet and deep fry these until golden brown.

9. Drain it on an absorbent paper. Keep aside.

10. In a bowl, add 270 grams yogurt, 1 teaspoon red chili, 1/2 teaspoon turmeric, 1 1/2 teaspoons coriander powder, 1 teaspoon salt and mix it well. Keep aside.

11. Heat 50 milliliters oil in a pan, add 1 teaspoon cumin, 1 bay leaf, 1 inch cinnamon stick, 4 - 5 cloves, 1/4 teaspoon asafoetida and stir well.

12. Add 1 teaspoon ginger paste, 1 teaspoon green chili and saute for 2 - 3 minutes.

13. Now, add 150 grams tomato puree, 2 tablespoons bread crumbs and mix it well. Cook for 3 - 5 minutes.

14. Then, add the prepared yogurt mixture in it and mix it well. Bring it to boil.

15. Add the gattas and toss them well. Cook for few minutes.

16. Then, add 1 1/2 tablespoons cashews, 1 teaspoon fenugreek, 100 milliliters boiled gatta water and mix it well.

17. Bring it to a boil and cook for another 5 - 7 minutes.

18. Serve hot.