Gram flour (besan) 2 cups
Yogurt,whisked 1 1/2 cups
Ginger,chopped 1/2 inch piece
Salt to taste
Soda bicarbonate 1/4 teaspoon
Green chillies,chopped 2
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Red chilli powder 1 tablespoon
Coriander powder 2 tablespoons
Asafoetida a pinch
Turmeric powder 1 teaspoon
Tomato paste 1 cup
Garam masala powder 1/2 teaspoon
Mix gram flour with half a cup of yogurt, ginger, salt, soda, green chillies and enough water to make a hard dough. Knead well and set aside.
Divide gram flour dough into marble sized portions and give a cylindrical shape. Cut into one inch size.
Boil these gatte in salted water and 1 tspoon of oil for ten to fifteen minutes (till they float).
Drain and set aside. At this stage they can be fried too.
For jowar roties, take 5 cups of jowar atta, salt to tast, 1 tsp red chili powder, 1 tsp turmeric powder, 1 tsp coriander powder, finely chopped green clili, finely chopped onions (2 medium sized), 4-5 cloves of garlic, 1 inch ginger and make a dough with warm water. Take a golf sized ball of the dough and roll it to make a circular disc. Roast this disc on a griddle or Tawa from both the sides on low-medium heat. Brush with some ghee (clarified butter on both the sides while roasting). Do this for remaining dough.
For preparing gravy, heat oil, add cumin seeds, brown them and then add red chilli powder, coriander powder, asafoetida and turmeric powder. Cook until oil starts separating. Add tomato paste. Lower heat and add remaining yogurt, stirring continuously. Adjust salt, add garam masala powder and half a cup of water if the gravy is too thick. Add gatte and continue to cook until gravy thickens. Serve hot.
Once the oil separates from masala, add 1 cup curd and the gattey. Add 1 cup water and simmer for 10 minutes
Serve hot with jowar rotis