Cooking Time : 40 minutesIngredients : Besan
| 2 cups
| Red Chilli
| 1/2 Tsp
| Salt
| 1 Tsp
| Hing
| a Pinch
| Ajwain
| 1/2 Tsp | Dhainia
| 2 Tsp
| Amchur
| 1 Tsp
| Chhaach ( Butter Milk)
| 4 | Haldi
| 1/2 Tsp
| Curry Leaves
| 5-6
| Rai
| 1/2 Tsp
| Zeera
| 1/2 Tsp
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Fresh green coriander leaves for garnishing. Method: Mix Besan, salt, haldi,lal mirch,ajwain, dhania, amchur,heeng in a big plate and with the help of water and ghee knead like a dough.
Make long rolls of besan on a plate turned upside down and then with knife cut the rolls into small sized gatte. Put the gatte in a steel bowl with some water and keep this on gas for boiling , first on a high flame and then on low flame for sometime. Once the gatte are boiled strain the water and keep the gatte aside.
Heat Ghee in a Pan and add curry leaves, rye, zeera, and cut green chillies , when the chaunk is ready add gate in them. Pour chach (Butter milk mixed with 1 spoon of besan) in the kadai and keep on stirring on high flame till it start boiling. Keep on boiling on sim for 1-2 min. Garnish it with coriander leaves and serve hot.
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