Leftover Roti Snack

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Leftover Roti Snack

What started as a snack made from leftover rotis, is now a regular breakfast item in my kitchen. I make extra rotis the previous night to have this breakfast. It is spicy, crunchy, healthy, and quick.

Fresh curry leaves add more crunch and flavor to this snack. Tear/crush the curry leaves a little to get more flavor from them. Only thing you need to take care of is to cook this on low flame and eat it while it is hot and fresh. It tends to get chewy if left for too long after cooking.

You can enjoy this snack with a hot cup of chai (tea) or coffee. I enjoy it as it is. Hot, crispy and flavorful.

Leftover Roti Snack

 

Ingredients

Serves 2

  • 5 rotis
  • 1 tbsp oil
  • ¼ tsp cumin seeds
  • ¼ tsp mustard seeds
  • 4 cloves garlic chopped
  • 10-12 curry leaves
  • ¼ tsp asafoetida
  • ¼ tsp turmeric
  • 1 tsp chilli powder
  • 2 tbsp buttermilk
  • Salt to taste

Recipe

Tear the rotis into small pieces. Heat oil in a kadhai or thick bottomed pan. Add cumin seeds and mustard seeds. Once the seeds pop, add curry leaves and garlic. Sauté for 30-40 seconds on low flame.

Add asafoetida, turmeric, chilli powder, and salt. Give it a very quick mix and put the roti immediately and mix well to coat the mixture on rotis. Sauté for 1 minute on low flame. Add the buttermilk and mix well. Sauté on a low flame for 2-3 minutes or till the roti is crispy.

Serve hot with tea.

Chandrakala (Sweet filled with Khoa and nuts)

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Chandrakala (Sweet filled with Khoa and nuts)

Two three days before Diwali, my home resembles a sweet shop. The aroma of the sweets and savories can be felt in the neighborhood. My grandmother, mom, and aunt make lot of sweets and savories to be distributed to family, relatives, friends, employees, friends of friends, the postman, sweeper, and anybody and everybody who comes home to get the Diwali inaam. The most popular of these preparations is chandrakala. I end up eating them for lunch the day they are being made. This is the by far the best mithai/sweet my grandmother makes. No garnishes, no saffron in sugar syrup, plain simple chandrakala which is crispy outside and melts in mouth with each bite. Heaven!

This mithai is a sweet kachori/pastry filled with dry fruits, fried in ghee/oil and dipped in sugar syrup. Its heavy on calories but isn’t Diwali a perfect excuse to indulge.

Folding the chandrakala is an art. I have learnt this from my grandmother. Once you seal two puris with the stuffing inside, gently pinch the edges and twist them to form a pattern. This will make sure that the filling does not come out while frying.

Do not keep these in fridge. They can be stored in an airtight container for few days. Enjoy the sweet treat this Diwali. Wishing you and very happy and sweet Diwali!

Chandrakala (Sweet filled with Khoa and nuts)

Ingredients

Makes 20 Chandrakalas

  • 1 cup refined flour (maida)
  • ¼ cup ghee (clarified butter)
  • Oil for frying

Filling

  • ¼ cup khoa/wava (dried whole milk)
  • 2 tsp sugar
  • 2 tbsp coarsely crushed dry fruits
  • ¼ tsp cardamom powder

Sugar Syrup

  • 2 cups sugar
  • 2 cups water
  • ½ tsp ghee (optional)

Mix the refined flour and ghee till it resembles bread crumbs. Add very little water at a time and make a firm dough. The dough should not be very stiff or very soft. It should be of medium consistency. Cover and keep it aside for 15 minutes.

Put khoa in a microwave safe bowl and heat it on full power for 20-25 seconds. Add sugar, nuts, and cardamom powder immediately and mix well. Keep aside.

You can even fry the khoa in a pan for 1-2 mins and move it to a cool bowl immediately and mix other ingredients.

Divide the dough into 40 portions and roll out small puris (approximately 3 inches). Take two puris at a time. Put one portion of khoa filling in one puri, cover it with the second puri and seal the edges and pinch and fold the sides in a pattern so that the edges do not open while frying. You can use the moulds available in the market.

Heat enough oil in a deep pan/kadhai and fry the chandrakalas few at a time, till they are golden brown. While you are frying the chandrakala, bring to boil the water and sugar for sugar syrup and make a sugar syrup of one thread*.

Once all the chandrakala are fried, poke each chandrakala on top with a fork. This will help it absorb the sugar syrup. Put them in the hot sugar syrup and coat them with sugar syrup on all sides. You can leave the chandrakala in the syrup for few minutes (3-4) and remove it carefully. Garnish with dry fruits or eat as it is.

*Sugar Syrup

Consistency of sugar syrup is very crucial for Indian desserts. You need to be very careful while working with sugar as it gets extremely hot and can even burn your skin. This recipe calls for one thread consistency of sugar syrup.

One thread consistency is when a single thread is formed when you take little syrup between your index finger and thumb and pull apart the fingers gently. The thread should not break.

Second way to test this is, pour the syrup in a small plate with water. If the syrup does not dissolve immediately and dissolves when you try to gather it, it is one thread consistency.

Another simpler way is to use the cooking thermometer. Single thread syrup is approximately 220ºF – 222ºF/104º-105ºC and is used for sweets where it needs to be absorbed

To test the consistency of sugar syrup, dip a wooden spatula in the syrup and lift out. Allow to cool for a few seconds. Now touch the syrup with a clean index finger to pick a small amount of syrup and bring your thumb and index finger together and pull apart gently.

Berries Parfait (Berries Shrikhand)

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Berries Parfait (Berries Shrikhand)

This Diwali, east meets west i.e. shrikhand meets Parfait. I am a big shrikhand fan but it has to be home made. My grandmother makes the best shrikhand. It’s not extremely sweet or heavy like the shrikhand you get in stores. I am a parfait fan too; especially the strawberry parfait. When I saw fresh cranberries at the grocery store, shrikhand parfait was the first thought to cross my mind. I bought lot of them and put them in the freezer for next dessert.

You can also use blueberries and raspberries for this dessert. Berries are not only rich in antioxidants, but are low in calories and yummy too. I wanted to cut the sour taste of cranberries with the sweetness of strawberries and black currant. I used fresh strawberries and black currant juice for the berry compote.

For the shrikhand part, you can either use hung yogurt or use the Greek yogurt which is ready to use. I used my grandma’s method and hung fresh yogurt in muslin cloth for 5-6 hours to let all the water drain. But the Greek yogurt works equally well if you want a quick dessert. Sugar and lime juice in this recipe depend on the taste of berries. Since I was using black currant juice and the strawberries were sweeter, I used less sugar. You can store the extra compote in refrigerator and add it to yogurt and make a quick dessert.

This time I gave a miss to the cocoa powder for dusting and used my favorite memory boosting spice – Cinnamon to add the nutty flavor to the fresh cream. You can layer it in shot glasses, square glasses, or any other way you want. Make sure to chill it for at least 2 hours before eating or serving.

Berries Parfait (Berries Shrikhand)

Ingredients

Serves 2

For Shrikhand

  • 2/3 cup hung yogurt or Greek yogurt
  • 1 ½ tbsp. Icing sugar or powdered sugar
  • 1 tsp Vanilla essence

For Berries Compote

  • ½ cup chopped strawberries
  • ½ cup cranberries
  • ¼ cup blackcurrant juice (I used Ribena)
  • 2 tbsp sugar (if the berries are very sour add 1 more tbsp. sugar)

Garnish

  • 1 tbsp finely chopped strawberries
  • Whipped cream (appx 4 tbsp)
  • ½ tsp cinnamon powder

Recipe

Whip together the shrikhand ingredients till you get a smooth and creamy mixture (approximately 2 minutes) and chill for 1 hour.

Put all the Compote ingredients in a pan and let in boil on low flame till you get a thick sauce like consistency (approximately 12-15 minutes should be good enough). Keep stirring in between. Let it cool completely.

Now layer the dessert glass with alternate layers of compote and shrikhand, start with a layer of compote and end with a layer of shrikhand. Top with a layer of chopped strawberries and pipe or spoon some whipped cream and dust it with cinnamon powder.

Chill for at least two hours before serving.

If you are using the ready to pipe whipped cream, you can add the whipped cream just before serving.

 

Corn Fritters (Makkai Ke Pakode)

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Corn Fritters (Makkai Ke Pakode)

Corn fritters or Makkai ki pakodi is a one of my favorite childhood snacks. This snack belongs to the pre-MacDonald era when people did not eat out a lot and Sundays were relaxing leisure time with family. We would wait one full week to eat the Sunday special snack or meal. I might be biased as I love corn but this just tastes amazing during the rainy season which is also the season of corn.

These fritters are made using the corn on the cob you get during rainy season. I have not tried this with the sweet corn yet. As kids we used to help our mom take the corn out of the cob and demand more fritters for the help 🙂

These fritters are very quick to make and do not require lot of ingredients. The fresher the corn, better the taste. Shelling the corn is the only time consuming task for these fritter. You can buy the frozen corn too if you are short on time. Only thing you need to take care of is not to let the corn turn to a paste while grinding it. It should be just crushed lightly.

You can enjoy these fritters with a hot cup of tea. You can serve them with mint chutney or ketchup or the classic tamarind chutney. I just like them hot and crispy without any dip.

Corn Fritters (Makkai Ke Pakode)

Ingredients

  • 1 cup corn kernels
  • 2 green chillies
  • 4 tbsp gram flour (Besan)
  • 1 tbsp chopped coriander
  • Salt to taste
  • Oil for frying

Recipe

Grind the corn, green chillies and salt very coarsely. It should be like slightly crushed corn.

Add gram flour and chopped coriander. Check for salt and spice at this stage. You can add ½ tsp of red chilli powder if the green chillies are not very spicy.

Heat enough oil to fry the fritters. Grease your palms with little oil. Take little mixture at a time in your hand and shape it like small patty and fry it in hot oil on low to medium flame till its crispy and golden brown. Drain on a tissue or absorbent paper and serve hot.

Khandvi (Savory Roll ups)

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Khandvi (Savory Roll ups)

Khandvi is a Gujarati snack. It is a savory roll up made up of gram flour and buttermilk. Buttermilk and gram flour are slow cooked with minimum spices and rolled up and tempered before eating. This is not very spicy or oily and is a favorite snack with kids and elders alike. My grandparents love this snack made by me. It is always a pleasure when people who taught you cooking appreciate your skills and like something you make.

It is a pretty easy and quick cooking snack but making khandvi is not less than an art. It needs a lot of practice. The pan you are cooking it in has to be a non-stick pan or else the gram flour will stick to it and the batter will get burnt. You need to spread the batter very quickly and thinly while it is still hot. The batter gets cooled very quickly and you cannot spread it once it is cooled. Try to make it in batches and make small portions first till you get a hang of spreading the batter fast.

The trick is to spread the batter as thinly as possible, cut the khandvis lengthwise into equal strips and roll them carefully. You can spread the batter on back of a plate, marble counter top, or on a foil too.

You can even stuff the khandvi if you want a variation. Once you have spread the batter you can put a thin layer of grated paneer mixed with salt, black pepper, and chopped coriander and then cut and roll up the khandvi. Traditionally, the tempering for khandvi is of mustard seeds, curry leaves and asafoetida. You can also add green chillies and sesame seeds to the tempering.

I like to add fresh grated cottage cheese (paneer) as a garnish but it is optional. This is ideally a tea time snack and you can serve it as it is or with mint chutney, or ketchup. Khandvi can be kept in refrigerator for couple of days but without the garnish and tempering. It is best eaten the same day.

Khandvi (Savory Roll ups)

Ingredients

  • 1 ½ cup buttermilk
  • ½ cup gram flour (besan)
  • ½ tsp asafoetida (heeng)
  • 1 tsp green chilli and ginger paste
  • ¼ tsp turmeric powder
  • ¼ tsp lemon juice
  • 1 tbsp chopped coriander
  • 1 tbsp fresh grated coconut
  • 1 tbsp fresh grated cottage cheese (paneer) optional
  • 12-15 curry leaves
  • ½ tsp mustard seeds
  • 1 tbsp oil + 1 tsp oil for greasing
  • Salt to taste

Recipe

Whisk together buttermilk, gram flour, half of asafoetida, green chilli and ginger paste, turmeric, salt, and lemon juice in a deep non-stick pan. The pan has to be non-stick otherwise the khandvi batter will stick to the pan and burn.

Cook on a low flame stirring continuously till the batter becomes thick. It should take approximately 6-7 minutes. The consistency of the mixture should be like a paste.

Grease a plate on reverse side using little oil. Take a ladle full of the batter and spread it as thinly and evenly as possible using a spatula. For the above proportion, I greased 2 plates of (approximately 10 inches). You can spread it on a greased foil, or a clean counter top.

Once the batter is cooled, cut the khandvi on each plate lengthwise around 2 inches in width and roll up.

Just before serving, garnish with grated coconut and paneer and chopped coriander. Heat oil in a pan, add mustard seeds, curry leaves, and asafoetida. Once the seeds pop, pour the tempering on the khandvi and serve. You can even add chopped/slit green chillies and sesame seeds to the tempering.

Important

  • If you are making this in quantity, try to prepare it in batches as the gram flour tends to harden up pretty fast.
  • You have to be very quick while spreading out the khandvi paste. It needs to be spread out while it is hot.
  • The easiest way to tell if the batter is ready to spread is to take a tiny amount and spread it on a greased plate or surface. If it rolls easily after few seconds, then the batter is ready.

Broccoli Sauce Pasta

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Broccoli Sauce Pasta

Pasta is as dear to me as idli or Panipuri. I can eat it as all the three meals in one day and will still be happy to have it again the next day.  The first time I had pasta was in Cardiff. My friend Deepak’s mom had come down from Moscow for his birthday and she introduced me to pasta and taught me how to make it. There is no looking back since then. I experiment a lot with pasta and this is one of my experiments gone right.

This sauce goes well with Fettuccine pasta but I had only Penne at home and craving for pasta wins over all other preferences hands down – always!  It tasted good with Penne pasta too.

I like the red sauce more as it is healthier and closer to the spicy Indian flavours. White sauce is more of a comfort food. Only problem with the white sauce is that you have to eat it right away. The left over or cold pasta doesn’t taste as good as the red sauce pasta tastes the next day. To avoid myself the guilt of eating so much of refined flour and cheese, I try to compensate by adding something healthier. This time it was Broccoli (I just LOVE Broccoli) and I loved it.

Make sure to serve this pasta hot. Reheating is not recommended as the refined flour will get stickier and the sauce will get thicker too.

Broccoli Sauce Pasta

Ingredients

Serves 2

  • 3 tbsp olive oil
  • 3 cloves of garlic chopped
  • 1 small onion chopped
  • 1 tsp oregano
  • 1 tsp chilli flakes
  • ½ tsp pepper powder
  • ½ broccoli (steamed and chopped)
  • 3 tbsp plain flour (maida)
  • ½ cup milk
  • ¼ cup cheese (I use mild cheddar cheese)
  • 10-15 leaves basil chopped
  • 3 cups of pasta cooked al dente
  • Salt to taste

Recipe

Heat olive oil in a pan. Add garlic, oregano and chilli flakes. Sauté for 30-40 seconds. Add onions and cook for 2-3 mins till the onions are translucent. Add flour and sauté for 2 mins. Add milk, pepper, basil leaves, broccoli pieces, cheese, and salt and cook for a minute and switch off the gas. Cool slightly and blend everything to a smooth sauce using a blender or mixer.

Put it back on low flame and check for salt, seasoning, and thickness. If the sauce is too thick you can add some milk or water at this time. Add pasta and toss it well and switch off the gas.

Serve immediately.

 

Tomato Garlic Dal (Lentils cooked with Tomatoes and Garlic)

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Tomato Garlic Dal (Lentils cooked with Tomatoes and Garlic)

Dal is a part of everyday meal in India. It is a preparation of lentils with different spices and vegetables. Dal rice or dal roti is a staple diet of most of the Indian homes. Tomato dal or tamatar ki dal is one of the simplest and common dishes in Indian kitchen. You can call it the Indian comfort food. This dish is simple, tasty, and full of nutrition.

Onion and garlic are kind of banned in my home and that explains my love for these two flavors. I love the burnt garlic flavor in this dal. Plain rice or jeera rice is the best complement for this dal but I like it with hot rotis too.

Tomato Garlic Dal (Lentils cooked with Tomatoes and Garlic)

Ingredients

Serves 4

  • 1 cup split pigeon peas (toor/arhar dal) washed and soaked for 15 mins
  • ¼ tsp mustard seeds
  • ½ tsp cumin seeds
  • 2 inch piece of ginger grated
  • 8-10 curry leaves
  • 2 green chillies slit
  • 2 dry red chillies
  • 4-5 cloves of garlic sliced
  • 1 small onion finely chopped
  • 2 medium sized tomatoes washed and chopped
  • 2 tsp red chilli powder
  • ¼ tsp turmeric powder
  • 1 tsp coriander powder
  • ¼ tsp garam masala
  • Approximately 3 cups of water for cooking the dal
  • 1-2 cups of water (if required in case the dal is too thick)
  • 2 tsp of ghee/oil
  • Salt to taste
  • 2 tbsp chopped fresh coriander leaves

Recipe

Pressure cook the dal in 3 cups of water with salt for 3-4 whistles. It should be cooked enough to be mashed when you mix it. Once the cooker is cooled, mash the dal and keep aside.

Heat ghee/oil in a kadhai or pan. Add the mustard and cumin seeds. Once the seeds pop, add curry leaves, green chillies, and ginger. Cook for 30-40 seconds. Add garlic and cook till the garlic starts browning. Add onions and cook on low flame till onions start browning.

Add tomatoes and salt. Remember the dal already has salt so add salt for tomatoes only. Cook on low flame till tomatoes are cooked and can be mashed with the back of a spoon. Add turmeric, chilli powder, coriander powder, and garam masala. Mix well and cook till oil separates.

Add the cooked dal to this and mix well. If the dal is too thick you can add ½ to 1 cup of water. Some people like the dal thick while some enjoy a thinner consistency so add water as per preference.

Check for seasoning and add salt or spice as required. Cook for 2-3 minutes. Add chopped coriander and serve with hot rice.

Grilled Bell Peppers and Chick Peas Salad

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Grilled Bell Peppers and Chick Peas Salad

This is a quick, healthy, and filling salad. Chick peas or garbanzo beans are a dieter’s delight. They are rich in fiber, protein, and iron. Mint and lettuce add flavor and crunch to this salad. Grilled veggies give it a nice smoky flavor. Best way to roast or grill the vegetables would be to grill them on a charcoal or normal gas flame directly. You can roast/grill them in an oven too.

This is an ideal evening snack or you can even make it as a side dish for any meal. I prefer to eat this cold as a complete meal instead of a side dish.

Grilled Bell Peppers and Chick Peas Salad

Ingredients

  • 2 cups boiled chick peas/garbanzo beans
  • ½ red capsicum grilled peeled and chopped
  • ½ green capsicum grilled peeled and chopped
  • ½ tomato grilled, peeled, and chopped
  • ¼ lettuce torn into small pieces
  • 2 tbsp chickpeas mashed
  • 3 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp mint powder
  • ¼ tsp white pepper powder
  • ¼ tsp lime juice
  • 2 tbsp basil finely chopped
  • 1tbsp fresh mint leaves finely chopped

Recipe

For the dressing, mix olive oil, salt, mint powder, white pepper powder, lime juice, mashed chick peas, and basil. You can change the quantity of salt and pepper as per taste.

In a bowl mix boiled chickpeas, roasted capsicum, tomato, and lettuce. Pour the dressing and mix thoroughly. Garnish with chopped mint leaves. You can serve this salad warm or chilled.

 

Mixed Vegetable Curry Gujarati Style

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Mixed Vegetable Curry Gujarati Style

This is my mother in law’s signature dish and just like me, almost all my friends love this one. It is a mix vegetable curry with gram flour stuffing and gravy. My mom in law calls is Aakhu shaak (aakhu means whole and shaak is vegetable). This does not involve lot of chopping and cutting. Vegetables are slit, filled with the spice mixture and pressure cooked.

You can make the filling in quantity and keep it in fridge for a month. Once you have the filling ready, this is a very quick recipe to make. Though I have learnt from her to make this dish, I still prefer and make sure to get packs of stuffing made by her.

My mom in law uses Potatoes, Onions, Brinjals, and Green chillies (non-spicy ones) for this curry. Since I don’t like Brinjals, I leave out Brinjals and add Capsicum. As with all the moms, there are no exact measurements for this recipe. All the spices depend on taste. This curry tastes best with rice. You can have it with rotis or hot puris too. The recipe looks long but it is worth the effort.

Mixed Vegetable Curry Gujarati Style

Ingredients

Serves 2-3

  • 2 potatoes
  • 2 onions
  • 1/2 capsicum (cut in big pieces)
  • 2 big green chillies (non-spicy ones)
  • 4-6 curry leaves
  • ¼ tsp cumin seeds (jeera)
  • ¼ tsp mustard seeds (rai)
  • 1 ½ cup water
  • 2 tbsp oil

For Masala

  • ½ cup gram flour (besan)
  • ¼ cup coriander cumin powder
  • 3-4 green chillies
  • 7-8 cloves of garlic
  • 2 tsp lime juice
  • 2 table spoon oil (groundnut oil preferred)
  • ¼ tsp turmeric powder
  • 1 tbsp red chilli powder
  • 2 tsp sugar
  • 3 tbsp chopped fresh coriander
  • Salt to taste

Recipe

For Masala

Roast the gram flour on very slow flame for 3-4 minutes. Keep mixing it continuously so that it does not burn. Add the coriander cumin powder, red chilli powder, and turmeric powder. Roast further for 1-2 minutes. Over roasting will burn the gram flour so be careful while roasting the masala. Once the masala is roasted remove it from pan immediately and let it cool.

Make a coarse paste of green chilli and garlic. Combine the roasted gram flour and coriander powder, and rest of the masala ingredients in a bowl and mix well. Taste for spices. You can adjust the chilli powder or sugar based on taste.

For Curry

Peel potatoes and cut them into two pieces and make slits. Don’t cut the potato completely. Create a slit enough to fill some masala. You can check the image above for slits.

Peel onions and make 2 slits. Slit the big green chillies and remove the seeds.

Take little masala; around ¼ tsp and fill the masala into the slits.

Heat 2 tbsp oil in a pressure cooker. Add mustard, cumin seeds, curry leaves and let them pop. Add the vegetables and sauté for 1-2 minutes. Add 3 tbsb masala and water. Close the lid and cook for 3-4 whistles.

Once cool. Open the cooker and put it on slow flame again. Add 3 tbsp of masala. Mix well and check for taste and consistency of gravy. (The gravy should be thick. You can add little water if it is too thick as gram flour tends to thicken the curry). Taste for spices and make adjustments for salt or spices. Cook for 3-4 mins mixing occasionally.

Garnish with chopped coriander and serve with hot rice or roti.

Gatte ki Sabji (Gram flour Dumplings in Yogurt Sauce)

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Gatte ki Sabji (Gram flour Dumplings in Yogurt Sauce)

Gatte ki sabji is one of the most popular dishes of Rajasthani cuisine. There is hardly any marwadi family that doesn’t make this curry. Since the climate in Rajasthan is very hot and dry, fresh vegetables are not available around the year. Many Rajasthani recipes depend on dry ingredients like different types of flours, millet, and beans. Gram flour and buttermilk are the main ingredients of this curry.

Gatte are basically cylindrical rolls of gram flour and other spices mixed into a dough and cooked in boiling water. These can be used for making a dry curry or a sauce-based curry like this one.

Apart from the sabji that is made at my home, I have enjoyed this curry the most at Rajdhani in Bangalore. Their saatpadi and gatta are to die for. I like to eat this with rice or hot puris. There is also a dry version of this curry which I will post some other time. For now, enjoy this mildly spicy and tangy curry. Happy eating!

Gatte ki Sabji (Gram flour Dumplings in Yogurt Sauce)

Ingredients

For kadhi

  • 2 cups buttermilk
  • 1 tbsp gram flour (besan)
  • ¼ tsp turmeric powder
  • 2 tsp red chilli powder
  • ¼ tsp asafoetida (heeng)
  • 8-10 curry leaves
  • 2 green chillies slit
  • 4 inch piece of ginger grated
  • 2 tsp coriander
  • ¼ tsp cumin seeds
  • ¼ tsp mustard seeds
  • 2 tbsp oil
  • 4 cloves
  • Few fenugreek seeds
  • 2 dry red chillies
  • Salt to taste

For Gatte

  • ¾ cup besan
  • 1tsp red chilli powder
  • ¼ tsp turmeric powder
  • 1 tbsp oil
  • Few carom seeds
  • Salt to taste

Recipe

Combine all the ingredients for gatte and make a stiff dough adding little water. Divide the dough into equal portions and roll them into cylindrical rolls using your palms.

Boil plenty of water and cook gattas till they float on top. Drain and let them get cool. Cut the gattas into approximately 1 ½ inch pieces and keep aside.

Whisk together buttermilk, gram flour, turmeric powder, red chilli powder, asafoetida, and salt.

Heat oil in a kadhai or a thick bottomed pan. Add cumin seeds, mustard seeds, cloves, and fenugreek seeds. Once the seeds pop, add curry leaves, green chillies, grated ginger, and dry red chillies and sauté for few seconds.

Add the whisked buttermilk mixture and bring to boil while stirring continuously otherwise the kadhi will split. Once the kadhi boils add gattas, reduce the flame and cook for 2-3 minutes. Garnish with chopped fresh coriander and serve with rice or hot puris.

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