Gatte ki sabzi with roti

Ingredients for 4 portions

• 150 gBesan
• 3 mlAjwain
• 1 ½ tspRed chilli powder
• 3 mlTurmeric
• 2 tspCoriander powder
• to tasteSalt
• 2 tbspCurd, for the gatte
• 2 tbspRefined oil, for the gatte
• ≈ 1 lWater, to boil the gatte
• 300 gCurd, for the gravy
• 2 tbspGhee
• 1 tspCumin, seeds
• 1 mlHing (asafoetida)
• 1Onion, finely chopped (optional)
• 1 tspGinger, grated
• 2Green chillies, finely chopped
• 3 mlGaram masala
• 1 tspKasuri methi
• 2 tbspCoriander leaves, chopped

On the side

• 300 gAtta
• ≈ 200 mlWater, for the dough
• 1 tbspGhee, for brushing (optional)

Method

1. Put the water for the gatte on to boil in a wide pan. Meanwhile, mix the besan with the ajwain, a third of the red chilli powder, half the turmeric, a quarter of the coriander powder and some salt. Add the curd and oil for the gatte and knead with a few spoons of water into a stiff, smooth dough. Divide it into 4 and roll each piece into a log about 1.5 cm thick.
2. Slide the logs into the boiling water and boil for 10–12 minutes, until they float and small blisters show on the surface. Lift them out and keep the water.
3. Put the atta in a large bowl and add the water for the dough little by little, kneading to a soft, smooth dough, about 5 minutes. Cover and let it rest.
4. Finely chop the onion and green chillies and grate the ginger.
5. Let the gatte cool for a few minutes, then cut them into 1.5 cm pieces. Whisk the curd for the gravy with the rest of the red chilli powder, turmeric and coriander powder until smooth.
6. Heat the ghee in a kadai and add the cumin seeds and hing. When they splutter, add the onion and fry until golden, about 4 minutes, then add the ginger and green chillies and fry for a few seconds.
7. Turn the heat to low and pour in the spiced curd, stirring all the time until it comes to the boil so it doesn't split. Add about 250 ml of the gatte water and salt.
8. Add the gatte and simmer for 10 minutes, until they have softened and the gravy has thickened a little.
9. Meanwhile, divide the roti dough into 12 balls. Roll each into a thin roti about 15 cm across, dusting with a little atta, and cook on a hot tawa until small bubbles appear; flip and cook the other side for half a minute. Hold it over the flame with tongs until it puffs up, brush with ghee and keep the rotis wrapped in a cloth.
10. Crush the kasuri methi over, stir in the garam masala, scatter with coriander leaves and serve with the hot rotis.

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