For the gattas:
Dry roast the zeera and then grind it in a mortar and pestle.
In a bowl mix the besan, spices and zeera togethar to make the mixture for the gattas.
Add to this the ginger and mint leaves.
Add about 1 and 1/2 Tbsp of curd into the besan mixture along with the soda.
Start to knead it like a dough. Add more curd if its too dry. Be careful not to add too much.
Add a couple of drops of oil to make it easier to handle.
Once you get the dough to a good consistency where it can be easily handled, you can now just divide it and roll them out into long thin strips.
Now boil this rounded strips in some water in a pan.
They will be very delicate so handle them with extreme care. Once done take them out.
Now cut the long strips into smaller pieces and deep fry these pieces. You can shape the gattas as you like.
Once there are nice and golden brown take them out and now prepare the base of this curry.
Do not throw away the oil.
For the base:
In a pan add 1 Tbsp of the oil in which the gattas were fried. Add to that 1 Tbsp of ghee.
Add the chillies and zeera to the oil and let it brown.
Now add the onions and saute.
Add the cloves, cassia, and garlic. Saute well.
Now add the powdered spices like turmeric, dhania powder, heeng, red chilly powder,
Now just toast the spices. Add a pinch of salt.
Now add some water to de-glaze the pan and lift the spices. (just a sprinkle of water to 'bhuno' the masala)
Now use the curd that was left earlier from the gattas and add it to this masala. Add it little by little.
Add a green chilly.
Mix all the curd well with masalas.
Once you see the oil coming up to the surface add the gattas.
Mix well. Add the coriander leaves.
Let it simmer for about 5-7 minutes for the flavors to concentrate.
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Key Ingredients: gram flour, turmeric, coriander powder, red chilli, asafoetida, salt, cumin seeds, ginger, mint leaves, baking soda, yogurt, vegetable oil, clarified butter, onion, cloves, garlic, green chillies, coriander leaves