Gatte ki Sabzi

Method

1. 1Squash and fold besan with a little oil, yogurt, ajwain and salt into a firm dough; roll into ropes.
2. 2Boil the ropes 8–10 min (no frying), then cool and slice into gatte; save the boiling water.
3. 3Beat yogurt with dry spices. Heat oil, add cumin and ginger-garlic, then the spiced yogurt.
4. 4Stir continuously on low until it simmers and thickens (keeps it from splitting).
5. 5Add the gatte and the reserved water; gently bubble 8 min.
6. 6Garnish with coriander; serve with rice or roti.