Gatte ki Chaat

Instructions

1. 1

   Prepare the Gatte Dough

   • In a large mixing bowl, combine the besan, ajwain, turmeric powder, 0.5 tsp red chili powder, hing, and 0.75 tsp salt. Mix well.
   • Add 3 tbsp (approx. 45g) of curd and 1 tbsp of oil to the dry ingredients. Rub the mixture with your fingertips until it resembles coarse breadcrumbs.
   • Gradually add water, 1 tablespoon at a time, and knead to form a firm, smooth, and non-sticky dough. Do not make it too soft.
   • Cover the dough with a damp cloth and let it rest for 15 minutes.
2. 2

   Shape and Boil the Gatte

   • While the dough rests, bring 6 cups of water to a rolling boil in a wide pot.
   • Divide the rested dough into 4-5 equal portions. Roll each portion between your palms to form a smooth log about 1/2-inch in diameter.
   • Carefully slide the dough 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 bubbles on their skin. Remove them with a slotted spoon and place on a plate.
3. 3

   Cool and Fry the Gatte

   • Allow the boiled gatte to cool completely to room temperature, which takes about 20 minutes. This step is crucial for clean slicing.
   • Once cooled, slice the logs into 1/4-inch thick discs.
   • Heat 1/3 cup of oil in a kadai or pan over medium heat for shallow frying.
   • Carefully add the gatte discs in a single layer (fry in batches if needed) and fry for 4-5 minutes per side, until they are golden brown and crisp.
   • Remove the fried gatte with a slotted spoon and drain them on a plate lined with paper towels.
4. 4

   Prepare Toppings

   • In a separate bowl, take the remaining curd (approx. 360g or 1.5 cups).
   • Add the sugar and the remaining 0.25 tsp of salt. Whisk vigorously until the curd is smooth, creamy, and lump-free. Chill in the refrigerator until ready to use.
5. 5

   Assemble the Chaat

   • Arrange a layer of the crispy fried gatte on a serving plate or in individual bowls.
   • Generously pour the chilled, sweetened yogurt over the gatte, covering them well.
   • Drizzle with tamarind chutney and green chutney as desired.
   • Sprinkle the finely chopped onion and tomato on top.
   • Dust evenly with chaat masala, roasted cumin powder, and the remaining 0.25 tsp of red chili powder.
   • Garnish with a generous amount of fine sev and freshly chopped coriander leaves.
   • Serve immediately to enjoy the perfect blend of crispy, creamy, tangy, and spicy flavors.