Gatta Masala ( Onion Tomato Gravy)

For Gatta

2 cup Gram Flour

1/4 tsp Red Chilli Powder

1/4 tsp Fennel seeds ( saunf)

1/4 tsp Kasturi methi

1 tsp Oil ( can also use malai, instead of oil)

1/3 tsp Salt

For Gravy

3-4 medium size Tomatoes
1 Onion
4-5cloves Garlic

1 tsp finely chopped Ginger

1 Green Chilli, finely chopped

2 tsp Kastoori Methi

1/4 tsp Cumin Seeds

A pinch of Asafoetida

1/2 tsp Coriander Powder

1/3 tsp Red Chilli Powder

1/4 tsp Garam Masala Powder

1 tbsp+ 1 tbsp Ghee 

3 tbsp finely chopped Coriander Leaves

1/2 tsp or to taste Salt

Method

Mix gram flour, 1/4 tsp red chill powder, 1/4 tsp of kasturi methi, 1/4 tsp saunf, 1-tsp oil and 1/3 tsp salt in a large bowl.

Gradually add water and knead smooth and stiff dough (like paratha dough).

Grease your palms with oil, divide it into 7-8 equal portions and roll each portion into 1/2-inch thick and approx. 4-5 inches long cylindrical shape.

Boil 3-cups water in a pan over medium flame. When it comes to rolling boil, add cylindrical rolls in it.

Cook until they start to float on the surface of water for approx. 8-10 minutes. Turn off flame.

Remove cylindrical rolls from water and transfer to a plate. Keep remaining water for making gravy. Let them cool for 5-7 minutes. Take one cylindrical roll at a time and cut it into 1/2-inch long pieces. Do this process for remaining ones. Gattes are ready.

Gravy

Grind Tomatoes, Onion and garlic into a smooth gravy.

Heat 1-tbsp ghee in a pan and heat it over medium flame. Add 1/4 teaspoon cumin seeds,
asafoetida, ginger and green chill and sauté for 20-30 seconds.

Add the Gravy and add coriander powder, 1/3 tsp red chill powder and garam masala powder, salt and cook for 10mins or until oil comes on the surface for approx. 

Add 1-cup water (kept from boiling the gatte) , stir well and bring it to boil over medium flame.

When it starts to boil, reduce flame to low and add gattes.

Cook until gravy becomes medium thick for approx. 5-7 minutes. Stir gently in between to prevent sticking. If required, add more water to make watery gravy and cook again for 3-4 minutes after adding the water.

Gatta Masala is ready, serve with fresh chopped coriander...can also use whole red chilly to garnish...