It took me a long time for me to materialise this recipie but I always remembered how my mom used to make it but I always used to dislike it but now when I made it by myself I really really liked it.Its yet another combination of curd and besan(gram flour).The only reason I never used to like gatte kikadhi was because of whole dhania but hey you know hate..you can just skip it.So enjoy this one.
Ingredients
200 gms Besan
1 tsp Dhaniya powder
2 tbsp Ghee
250 gms Curd
1 tsp Salt
2 tsp Oil
1 tsp Red chilly powder
1 pinch Haldi
Process
Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and ghee.
Make a stiff dough. Make 5-6 thin and long strips of the dough.
Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces.
Strain the curd through a strainer. Add 1/2 tsp. salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and haldi to the curd. Mix well.
Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture.
Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
Simmer the flame and cook for another 5-7 minutes.Turn off the gas. Finally put the tadka of red chilly powder. Serve shahi gatta curry with missi roti and pakori ki kadhi.
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