Soyabean Gatta Curry

Prepare the Gatta- Make a soft dough (using both the flours +5g oil + 25g curd + haldi +dhania + red chilli + salt + ajwain+ little hing and water)

Divide it into equal portions and using fingers roll into a cylindrical shape (like a soup stick).

In a pan boil about 3 cups water and add these sticks to it. cook for 7-8 minutes. (Tip: once they start floating on the top it's a sign that they are cooked)

Take them out on a dry plate and let it chill to room temperature. Then cut them into smaller pieces. You can save the remaining water for the curry

Preparation of the Curry - Make onion paste (in a blender add onion, garlic, ginger & green chilles) - In the remaining 75g curd add little water and smoothen it

In a pan add remaining 5g oil. Add Jeera once it starts crackling add onion paste and cook it till golden brown.

Add smoothened curd and cook for about 7 minutes (keep stirring constantly) Now add masalas (haldi, dhania, red chilli, garam masala, hing) and cook for 3-4 minutes

Add water and bring it to Boil. Now add the gatta and simmer on low flame for 7-8 minutes.

Top it with fresh coriander leaves and serve preferably with steamed rice.