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For the roti:
1 cup wholewheat flour, sieved
1/2
cup flour, sieved
2 tbsp melted ghee
1/2 tsp salt
1 tbsp spicy
mango pickle
1 tbsp chopped coriander leaves
1/2 tsp turmeric
powder
3 to 4 tbsp ghee
For the gatta:
1 cup besan,
sieved
1 tsp chilli powder
1/2 tsp each hing and salt
2 tsp
oil
2 tsp yoghurt
2 cups boiling water
For the gravy:
1 tbsp
ghee
1/2 tsp cumin seeds
a few red round chillies
a few curry
leaves
1 bay leaf
1 cup sour yoghurt + 1 cup water
1 tsp
besan
1 tbsp coriander leaves
1 tsp each chilli powder and
salt
1/2 tsp each turmeric, coriander-cumin, amchoor and garam masala
powder
To prepare the
roti:
Mix together both the flours. Make a well in the centre and
pour the hot ghee in it. Cover over with flour and set aside for five to 10
minutes. Mix together the flours and the ghee. Add the salt, pickle, coriander
leaves and turmeric powder. Knead to a semi-soft dough, and set aside for half
an hour. Roll the dough out into a big circle a little less than a centimetre
thick. Apply ghee with your fingertips to cover the dough. Roll up the dough
circle like a flute. Cut into discs 1 1/2 cm high. Take each, press
lightly on your palm, and roll out into a 12.5 cm circle. Roast on a hot griddle
with a little ghee, turning on both sides. Serve hot with gatte ka
saak.
To prepare the
gatta:
Mix together the besan, chilli powder, hing and salt. Add the
oil, yoghurt and enough boiling water to make a stiff dough. Work with
one-fourth cup of dough at a time, rolling it into thin cylindrical shaped
sticks. Drop into boiling water to cook. When the sticks rise to the surface of
the water, remove, drain and allow to dry on a cutting
board.
To prepare the
gravy:
Heat the ghee in a saucepan, add the cumin seeds, chillies,
curry leaves and the bay leaf. Add the yoghurt and water mixture. Add the
remaining ingredients and the gatta pieces. Bring to a boil. Simmer till the
gravy is thick. Adjust the seasoning. Serve hot with the roti.
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