Fried Gatte with Mint Chutney

Instructions

1. 1

   Prepare the Gatte Dough

   • In a large mixing bowl, combine the besan, turmeric powder, red chili powder, coriander powder, carom seeds, asafoetida, and salt. Whisk until all the dry ingredients are well combined.
   • Add the curd and 2 tablespoons of vegetable oil. Use your fingertips to rub the oil and curd into the flour mixture until it resembles coarse breadcrumbs.
   • Gradually add water, 1 tablespoon at a time, and knead to form a firm, smooth, and non-sticky dough. Be careful not to add too much water. Let the dough rest for 5 minutes.
2. 2

   Shape and Boil the Gatte

   • Divide the dough into 4-5 equal portions. Roll each portion between your palms to form a smooth, cylindrical log about 1/2-inch in diameter.
   • In a wide pot, bring 6 cups of water to a rolling boil. Gently slide the prepared gatte logs into the boiling water.
   • Cook on medium-high heat for 12-15 minutes. The gatte are cooked when they float to the surface and develop small blisters. Do not overcook them.
   • Using a slotted spoon, carefully remove the boiled gatte logs and place them on a plate to cool.
3. 3

   Cool and Slice the Gatte

   • Allow the gatte logs to cool down completely to room temperature. This step is crucial and takes about 10-15 minutes. Slicing them while hot will cause them to crumble.
   • Once cooled, use a sharp knife to slice the logs into rounds about 1/4-inch thick.
4. 4

   Fry to Golden Perfection

   • Heat the 2 cups of oil for deep frying in a kadai or deep pan over medium heat. To check if the oil is ready, drop a small piece of dough; it should sizzle and rise to the top steadily.
   • Carefully add a batch of the sliced gatte into the hot oil, ensuring not to overcrowd the pan.
   • Fry for 4-6 minutes, stirring occasionally, until they are evenly golden brown and crispy on all sides.
   • Remove the fried gatte with a slotted spoon and drain them on a plate lined with paper towels to absorb excess oil.
5. 5

   Season and Serve

   • While the gatte are still hot, transfer them to a mixing bowl.
   • Immediately sprinkle the chaat masala over them and toss well to ensure they are evenly coated.
   • Garnish with freshly chopped coriander leaves. Serve hot with mint-coriander chutney or tomato ketchup.