Gatte ki Sabzi with Omelette

1. 1
   prep · ~5 min

   Knead the gatte dough.

   Combine 1.5 cups besan, 2 tbsp yogurt, 0.5 tsp oil, carom seeds, a pinch each of turmeric, red chili powder and salt. Add 2 tbsp water little by little and knead into a firm, smooth dough.

   TIPDon't make the dough too soft; firm dough holds shape while boiling.
2. 2
   prep · ~15 min

   Shape and boil the gatte.

   1.Divide dough into 4 equal portions.

   2.Roll each into a 6-inch cylindrical log.

   3.Bring 3 cups water to a rolling boil.

   4.Gently slide gatte logs into water and boil 12-15 minutes until they float.

   5.Remove and reserve 0.5 cup of the boiling liquid.

   6.Let gatte cool slightly, then slice into 1-inch rounds.

   TIPReserve the boiling water — it adds depth to the gravy.
3. 3
   prep · ~5 min

   Make the omelette.

   1.Whisk 2 eggs with a pinch of black pepper until frothy.

   2.Heat 0.5 tsp oil in a non-stick pan.

   3.Pour eggs, swirl to cover the pan. Cook on low heat 2 minutes per side until set.

   4.Slide omelette onto a board and slice into thin strips.

   TIPKeep the heat low for a soft, pale omelette that soaks up the gravy.
4. 4
   temper · ~8 min

   Start the gravy — temper and sauté aromatics.

   1.Heat 1.5 tsp oil in a kadhai over medium heat.

   2.Add cumin seeds and let them splutter (30 sec).

   3.Add asafoetida, then chopped onions. Sauté until golden (5-7 min).

   4.Add ginger-garlic paste and cook until raw smell disappears (1 min).
5. 5
   saute · ~7 min

   Build the spiced yogurt base.

   1.Lower heat and add a pinch turmeric, 0.5 tsp red chili powder, and 1 tsp coriander powder. Sauté 30 sec.

   2.Add 1 tbsp besan and roast until nutty and aromatic (1-2 min).

   3.Remove pan from heat. Slowly stir in 1 cup whisked yogurt, mixing continuously to prevent curdling.

   4.Return to low heat and stir until it comes to a gentle simmer.

   TIPAlways take the pan off heat before adding yogurt — prevents splitting.
6. 6
   simmer · ~12 min

   Simmer the gatte and finish the curry.

   1.Pour in the reserved 0.5 cup gatte-boiling water and 1 cup fresh water. Stir well.

   2.Add sliced gatte rounds and a pinch of salt.

   3.Simmer uncovered on low heat for 10 minutes, stirring occasionally.

   4.Fold in omelette strips and simmer 2 more minutes to warm through.
7. 7
   garnish

   Finish and serve.

   Sprinkle a pinch of garam masala and chopped coriander leaves over the top. Serve hot in a katori with steamed rice or roti on the side.

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