Cooking time


For 4 Person(s)


  • 200 g besan (garbanzo bean flour)
  • 1/2 tsp cumin seeds (jeera)
  • Pinch of asafoetida (hing)
  • 1/4 cup curd
  • 1/4 tsp baking soda
  • 1/2 tsp fennel seeds (saunf) coarsely grinded
  • 1/2 tsp salt
  • 1/2 tsp red chilly powder
  • 4 cloves (laung)
  • 4 whole black peppercorns (kali mirch)
  • 3 tbsp oil


  • 1 cup sour curd (khatta dahi)
  • 2 medium sized onion
  • 5 garlic pods
  • 1 inch piece ginger (adrak)
  • 2 green chillies (harimirch)
  • 1 tsp coriander powder (dhania)
  • 1/2 tsp cumin seeds (jeera(
  • 1/2 tsp red chili powder (lalmorch)
  • 1 tsp salt
  • 1/4 tsp garam masala
  • 1/4 tsp crushed fenugreek leaves
  • 2 tbsp ghee or oil



In a bowl mix together the besan, jeera, fennel seeds, salt, chilly powder, hing, coarsely crushed cloves and black peppercorns, baking soda and oil. Then add the curd and mix well.

Next with the help of little water knead a stiff dough just like for rotis. Make sure to add the water little by little so that the dough does not get overly soft.

Now divide the dough into 6–7 parts. Roll each part into cylindrical tubes of ½ inch in diameter and 4–5 inches long.

Boil 4 cups of water and place these rolls in it. Let it cook for 15 minutes or until the rolls get cooked from inside. Cut a piece to check if they are cooked properly and evenly. Otherwise cook some more.

Then turn off the flame and take out the rolls from the water and keep the water aside for the curry.

Cut the rolls into 1 inch pieces.


Make a fine paste of ginger, green chillies, onion and garlic. Whisk the curd smooth with a beater.

In a kauai, heat the pan and add jeera. When it begins to crackle add the onion paste prepared before.

Fry the onion paste till light brown in color. Then add the chilli powder, turmeric powder, coriander powder and garam masala. Fry for another 2 minutes.

Now lower the flame and slowly add the whisked curd. Stir well and continue cooking till the oil separates. Stir once in a while so that the mixture does not burn.

Now add the gatta water separated earlier. Bring it to a boil and then add the cut gatte pieces. Let the curry simmer for 5–10 more minutes on low flame. Then add the fenugreek leaves.

Transfer the curry to a serving dish and garnish with chopped coriander.

Serve hot with batti or roti as you prefer.

Cooking time: 50 mins