• 1 cup besan (Bengal gram flour)
• 1 onion, chopped
• 2 green chillies, crushed
• 1 tsp ginger-garlic (adrak-lehsun) paste
• ½ tsp carom seeds (ajwain)
• 1 cup curds (dahi)
• 1 ltr water
• 1 tbsp ghee
• ½ tsp salt

For Gravy

• ½ cup onion paste
• 1 cup tomato puree or crushed tomato
• 1 tsp coriander (dhania) powder
• 1 tsp garam masala
• 1 tsp chilli powder
• few chopped coriander (dhania) leaves
• 1 tbsp ghee
• ½ tsp salt
• 3 cups water

• Mix besan, chopped onion, ground chili, salt, ginger, garlic paste, ajwain, ghee and rub for a minute.
• Knead with the curds and make banana like sticks and cook in boiling water for about 30 minutes
• Take the sticks out of the water, cool and cut into 1" pieces.
• Do not throw away the remaining water.
• For gravy, fry the onion paste and dry spices till they are brown.
• Add tomato puree, the remaining water and cook for 10 minutes.
• Add gattas and serve hot, garnished with coriander leaves.
• Cook on high for 1 minutes or until smooth.
• garnished with coriander leaves
• Serve hot