Ingredients (for the gatte)

1 cup chickpea flour

2 tbsp hung yogurt

4 tbsp oil (extra for making the gatte)

1 tsp cumin seeds

½ tsp carom seeds

1 tsp coriander powder

1 tsp red chili powder

1 tsp cumin powder

½ tsp turmeric powder

1 tsp chaat masala

1 tsp kasoori methi

1tsp garam masala

½ tsp dry mango powder

½ tsp black pepper powder

salt, to taste

water to knead the dough

Ingredients (for the kadhi)

2 tbsp chickpea flour

2 cups yogurt

½ tsp turmeric powder

1 tsp coriander powder

1 tsp red chili powder

2 dry red chilies

a handful of curry leaves

1 tsp cumin seeds

1 tsp mustard seeds

¼ tsp hing

3 medium onions, chopped fine

2 tbsp ghee

1 tsp chaat masala

1tsp methi seeds

¼ tsp red chili paste

salt, to taste

Method

This is a list of ingredients.

To a bowl, add the chickpea flour.

Then add the ginger and garlic paste.

Next, add the green chili paste.

Add the red chili paste.

Add the cumin powder.

Then, add the chaat masala.

Add the dry mango powder.

Add the garam masala.

Then, add the salt.

Next, add the fennel powder.

Add the black pepper powder.

Add the turmeric powder.

Add the carom seeds.

Then, add the cumin seeds.

Next, add the coriander powder.

Add the red chili powder.

Add the kasoori methi.

Next, add the salt.

Then, add the yogurt.

Add the water.

Finally, add the oil.

And give it a good mix.

Knead the dough, till it looks like the below picture.

Tear out a little of the dough and roll it out.

Do the same for the remaining dough.

In a pan, bring water to a boil.

Gently, drop the gatte into the boiling water.

Cook them on a medium flame for about 8-10 minutes.

Transfer them into another pan with a little oil and brown them on both sides.

Let them cool down and cut into small pieces.

To a bowl, add the yogurt.

Whisk it to remove lumps.

Then, add the chickpea flour.

Give it a good mix.

Next, add the turmeric.

Then, add the coriander powder.

Add the red chili powder.

And mix the spices in.

Finally, add the water.

And make it into a thin batter. This is the buttermilk.

To a pan, add ghee.

Next, add the dry red chilies.

Add the cumin seeds.

Then, add the mustard seeds.

Add the curry leaves.

Then, add the methi seeds.

Next, add the hing and sauté for a minute.

Add the onions.

Cook them till they turn golden brown.

Add the ginger and garlic paste.

Next, add the garam masala.

Then, add the cumin powder.

Next, add the coriander powder.

Add the red chili powder.

Add the chaat masala.

Then, add the red chili paste.

Finally, add the buttermilk.

Mix everything in and let it cook for a few minutes.

Add the salt.

And bring it to a boil.

Then, add the kasoori methi.

Finally, add the gatte.

Cook it for a few minutes and take it off the heat.

Drizzle some cream on top. Serve hot.