Gatta nu Shaak

1. 1
   prep · ~10 min

   Prepare the gatta dough.

   1.In a mixing bowl, combine 1.5 cups besan, 2 tbsp oil, 0.5 tsp carom seeds, 0.5 tsp red chili powder, 1 pinch turmeric powder, and 1 pinch salt.

   2.Mix well with your fingertips until the flour resembles breadcrumbs.

   3.Add 4 tbsp water, a little at a time, and knead into a firm, smooth dough.

   4.Divide the dough into 4 equal portions and roll each into a log about 1-inch thick.

   TIPKnead the dough well — under-kneading makes the gattas crack during boiling.
2. 2
   boil · ~15 min

   Boil the gattas.

   1.Bring 4 cups of water to a rolling boil in a large kadai.

   2.Gently slide the dough logs into the boiling water.

   3.Boil for 12 to 15 minutes until the gattas float to the top and look slightly glossy.

   TIPSave the gatta cooking water — it's full of flavor and works beautifully as stock for the gravy.
3. 3
   prep · ~10 min

   Cool and slice the gattas.

   1.Remove the boiled gattas with a slotted spoon and reserve 1.5 cups of the cooking water.

   2.Let the gattas cool for 5 minutes, then slice into 0.5-inch thick rounds.

   3.Heat 2 tbsp oil in a pan over medium heat. Shallow-fry the gatta rounds for 3-4 minutes until lightly golden on both sides. Set aside.

   TIPShallow-frying adds a pleasant chew and prevents the gattas from breaking in the gravy.
4. 4
   temper · ~1 min

   Make the tempering.

   1.Heat 1 tbsp ghee in the same pan over medium heat.

   2.Add 1 tsp cumin seeds and let them sizzle for 30 seconds.

   3.Add 1 pinch asafoetida and stir for 10 seconds until fragrant.

   TIPKeep the heat medium — high heat burns the cumin and makes the ghee taste bitter.
5. 5
   saute · ~13 min

   Build the gravy base.

   1.Add the chopped onion and sauté until translucent and lightly golden, about 5 minutes.

   2.Add 1 tsp ginger paste and 1 tsp garlic paste. Sauté for 1 minute until the raw smell fades.

   3.Add the slit green chilies and the tomato puree. Cook for 5-7 minutes, stirring frequently, until the puree thickens and oil separates from the sides.

   TIPDon't rush the tomatoes — cooking until oil separates deepens the gravy's flavor and cuts the raw tang.
6. 6
   saute · ~1 min

   Add the dry spices.

   1.Lower the heat to prevent burning.

   2.Add 0.5 tsp turmeric powder, 1 tsp coriander powder, 0.5 tsp cumin powder, and 0.25 tsp salt.

   3.Sauté for 1 minute until the spices smell aromatic.

   TIPIf the spices stick to the pan, add a splash of water to prevent burning.
7. 7
   simmer · ~7 min

   Simmer the gravy with yogurt.

   1.Take the pan off the heat for 1 minute to cool slightly — this prevents the yogurt from curdling.

   2.Whisk 1 cup yogurt once more and slowly stir it into the pan.

   3.Return the pan to low heat. Add the reserved gatta cooking water and gently bring to a simmer. Cook for 5-7 minutes, stirring occasionally.

   TIPAlways cook yogurt on low heat after adding — high heat will split the gravy.
8. 8
   simmer · ~7 min

   Add the gattas and finish cooking.

   1.Gently slide the shallow-fried gatta rounds into the simmering gravy.

   2.Sprinkle 0.5 tsp garam masala over the top.

   3.Cover and simmer on low heat for 5-7 minutes so the gattas absorb the flavors. The gravy should thicken to a creamy consistency.
9. 9
   garnish · ~2 min

   Garnish with fresh coriander leaves.

   Sprinkle 2 tbsp chopped coriander leaves over the dish. Let it rest for 2 minutes before serving.

10. 10
    serve

    Serve the Gatta nu Shaak hot.

    Serve hot with bajra roti, missi roti, or steamed rice. Pair with a side of sliced onions and a wedge of lemon.

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