Ghatte ki Sabji

Ingredients:

For the Gatte dough:

• Besan / Chick pea flour - 200 gm
• Hing/Asafoetida powder
• Turmeric powder/Haldi
• Chili powder
• Ajwain / Carrom seeds 
• Coriander / Dhaniya powder
• Salt to taste
• Curd - 2 tbsp
• Oil - 3 tbsp
  

For the Gravy:

• Onion Puree - 2 big sized onions chopped and pureed
• Ginger garlic paste 
• Beaten Homemade Curd/Yogurt - 1 cup (or) just use 1/2 cup beaten curd and 1 cup Tomato Puree
  
• Spices - Cumin seeds/Jeera, Cloves, Cinnamon, Cardamom, Bay leaf, Dry Red Chili
• Masalas - Turmeric powder, Chili powder, Coriander powder, Hing and Salt

Instructions:

• Mix well all the mentioned ingredients for the ghatte and make firm dough by adding few spoons of water
• Divide into small balls and roll them each into spiral shapes
• Boil 4 to 5 cups of water in a vessel and add the spiral shaped dough to cook them for about 10 mins - till bubbles form on the dough and they start to float
• Strain the water away from the steamed dough and let them cool
• Cut the spiral dough into small disc shapes (ghatte) and keep aside
• For the gravy - Heat minimum 1 cup of oil in a kadai and add all the spices first - saute for 2 minutes in medium flame
• Add Onion puree, Ginger garlic paste - saute till it turns brown 
• Add Tomato puree (if using) and all the masala ingredients - mix and let it cook till it leaves oil on the sides and top
• Adding the tomato puree will help make more gravy thus reducing the quantity of curd in the gravy for people who dont like the taste of being too tangy because of the curd
• When the raw smell subsides add the beaten curd and let it boil for few more minutes
• Add the ghatte, mix and let it cook in low flame for 5- 6 minutes or till it leaves oil on the top
• Turn off the burner and garnish with chopped Coriander leaves and serve hot with Parantha/Phulka roti