Gatte ki Sabzi

Ingredients

• 200g gram flour (besan)
• 3 tbsp plain yogurt, for the dough
• 2 tbsp ghee, for the dough
• 1 tsp red chilli powder, for the dough
• 1/2 tsp ground turmeric, for the dough
• 1 tsp ground coriander, for the dough
• 1/2 tsp carom seeds (ajwain)
• 1/4 tsp bicarbonate of soda
• 1 tsp salt, for the dough
• about 3 tbsp water, for the dough
• 300ml plain yogurt, for the gravy
• 3 tbsp mustard oil
• 1 tsp cumin seeds
• 1/2 tsp asafoetida
• 2 dried red chillies
• 1 tsp ginger paste
• 2 tsp Kashmiri red chilli powder
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp salt
• 1/2 tsp garam masala
• 3 tbsp coriander leaves, chopped

Before you cook

• Rub the gram flour, ghee, 3 tbsp yogurt, chilli powder, turmeric, ground coriander, carom seeds, bicarbonate of soda and salt together until the mixture holds when you squeeze a fistful.
• Add water a teaspoon at a time and bring it to a firm, smooth dough, kneading for no more than a minute or the gatte will turn tough.
• Divide the dough into six pieces and roll each into a rope about 1.5cm thick.
• Whisk the 300ml yogurt with 200ml water until completely smooth so it will not split in the pan.

Steps

1. Bring a wide pan of salted water to the boil.
2. Slide the dough ropes in and boil them for 12 minutes, until they float and feel firm to the touch.
3. Lift the ropes out with tongs and reserve 400ml of the cooking water, which carries flavour and body into the gravy.
4. Let the ropes cool for 5 minutes, then cut them into 2cm lengths.
5. Heat the mustard oil in a heavy pan over medium-high heat until it just begins to smoke, then lower the heat to medium.
6. Add the cumin seeds, asafoetida and dried red chillies and fry for 20 seconds.
7. Stir in the ginger paste and cook for 30 seconds.
8. Take the pan off the heat and stir in the Kashmiri chilli powder, ground coriander and turmeric so they bloom in the oil without scorching.
9. Return the pan to low heat and pour in the whisked yogurt, stirring constantly in one direction.
10. Keep stirring for about 5 minutes until the yogurt reaches a bare simmer and stops looking grainy, because stopping too soon will split it.
11. Pour in the reserved cooking water with the salt and simmer for 8 minutes until the gravy coats a spoon.
12. Add the sliced gatte and simmer for another 5 minutes so they drink up the gravy.
13. Stir in the garam masala, scatter with coriander, and serve with bajra roti or plain rice.