Method :
1.
For Gatta – Mix the besan, turmeric, red chilly powder, jeera, ajwain, salt and water in such a way that it forms a hard dough.
2. Make a thick roll of the prepared dought of around 1 inch diameter.
3. Steam the above roll in a steamer for around 12 – 15 minutes.
4. Remove it and let it cool.
5. Now cut it in to ½ inch thickness pieces, keep it aside.
6. For gravy – Heat ghee/oil, add jeera and ajwain when crackles, add red chilly powder, turmeric, salt, sauté it for a minute.
7. Now add the curd and water mix it, bring it to boil, add the prepared gatta, cook it for another 4 –5 minutes.
8. Serve hot garnish with green coriander leaves.
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