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15 mins
PREP TIME
25 mins
Cook Time
4
Serves
40 mins
Total
INGREDIENTS
125 gms Besan
¼ tsp Haldi Powder
1 tsp Red Chilli powder
1 tsp Salt
1 tbsp oil
1 tsp Baking soda
2 Tbsp Water
3 Tbsp Vegan curd
1 litre Water to Boil Gatta
3-4 tomatoes
½ inch Ginger
3 Green Chillies
2-3 Garlic Pods
¼ Cup Vegan Curd (4 tbsp)
¼ tsp jeera
Keep the flame low when adding yogurt to prevent curdling
Instructions
Mix Besan and turmeric powder, red chilli powder, salt, oil and vegan curd , baking soda, and make a dough by putting water according to the requirement.. The dough should not be too moist or dry. It should be same as you make dough for making roti.
Put a little oil on your hand so that dough does not stick on your hand. Divide dough in small pieces as small as when you make pooris. Now roll out these pieces in long logs which should be half inch in diameter and 3-4 inch long.
And in a container put I liter water, and let the water boil.
Put besan gatta in them one by one, but make sure the water keeps boiling. Cover the pan and let it keep boiling for 12-14 minutes.
Then take out the gatta and put it in a plate and cut the gatta into one inch piece size.
And the water which is left, we can use to make curry out of it.
Now let us make a gravy for the curry. Put pan on the lighted gas and put 1 tbsp oil and when it gets heated, put jeera , hing, turmeric powder, and Kasuri methi and roast for some time but make sure they don’t burn.
Now grind tomatoes, chillies, garlic and ginger to form a fine paste and then put this paste in the pan where we roasted the masalas. After that put red chillis in the masala. Keep roasting the masala until oil does not leave on the edges.
Now put ½ cup vegan curd in masala, but put the vegan curd slowly and keep stirring it simultaneously until it does not start boiling, make sure you keep stirring, otherwise the curd can curdle.
After it starts boiling, now put the left over water while you made the gattas. Put the water according to the gravy you want in Gatta Ka Saag. At this point you can put a little more water, as later some water is lost while boiling and Gatte also absorbs some water in them. Keep stiring as our gravy has curd otherwise it can curdle.
Now put cut gattas in them, salt and coriander powder and little of cut coriander leaves.
Cover the pan and let it simmer for 4-5 minutes , after that take out the cover and your sabji is ready.