250 gm: Curd
2 tbsp: Ghee
1 tsp: green coriander chopped
1 tsp: Red chilly powder
½ tsp: peppercorn
½ tsp : Baking powder
1 tsp: Salt
2 tsp: Oil
Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ crushed peppercorn, ½ tsp. coriander, baking powder and ghee. Make a stiff dough.
Make 5-6 thin and long strips of the dough.
Put these strips in boiling water and cook for 5 minutes.
Cut these gattas into small pieces and dip fry them.
Strain the curd through a strainer.
Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and haldi to the curd. Mix well.
Heat oil in a kadahi. Add jeera, Hing and add the curd mixture.
Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
Simmer the flame and cook for another 5-7 minutes. Add the gatta pieces and
Turn off the gas. Finally put the tadka of red chilly, hing and cumin seeds.