For the gatte Mix all the ingredients along with oats
together and make a stiff dough, using water as needed.
(You will need about 1/3 cup of water.)
Knead the dough well, let it rest for 10 minutes.
Divide the dough into 8 parts and roll them into logs, on a flat surface about half inch thick.
Bring about 6 cups of water to boil in a deep pan on high flame
Gently drop the Gatte logs in boiling water. After it comes to boil, cover the pan and reduce the heat to medium, and cook them for about 10 minutes.
Gatte logs start floating on the surface of water. It means that the gatte are ready.
Take them out from water and save the water, this will be used for making gravy.
Let them cool for few minutes and cut them in about half inch-thick slices.
For the gravy /curry
Purée the onions, ginger and garlic in a mixer.
Heat the ghee in heavy bottom pan over medium heat, add fennel seeds, cumin seeds, asafoetida, bay leaf and stir.
Add the onion purée and sauté until the onion is cooked.
Add all the dry spice powders, cinnamon powder salt and mix well and stir-fry for about 2 minutes.
Add the gattes and stir fry for 2 minutes on medium flame until all the masala is coated well
Add the curd and water we saved from boiled gatte and Kasuri Methi and again boil for about 5 minutes over low medium heat, covered.
(Can add more water to adjust the thickness of the gravy, as Gatte Ki Sabji will cool off it gravy will become thick.)
Add mango powder, kitchen king masala and garam masala amd switch off the flame. Garnish with chopped coriander leaves and oats Gatte Ki Sabji is ready to serve.
