Gram Flour (Besan) – 3 cups
Chopped Onions – ½ cup
Shredded Spinach – ¼ cup
Beetroot water – 1 cup
Cooking soda – 1 pinch
Tomato Puree – 1 cup
Ginger garlic paste – ½ tsp
Spices - Salt, Red Chilly powder, Turmeric power
Refined oil


1. Mix Besan/Gram flour, onions, spinach, cooking soda, salt. Add beetroot water to make a paste.

2. Make cylindrical rolls of the paste and put in boiling water for cooking till the time they come on top of water. Drain the water and keep the rolls for cooling. Do not throw the water as it will used for making gravy. Cut small pieces of gatta.
3. To make the gravy, add little oil in a Kadai and put zeera/cumin seeds till it splutters.
4. Add Ginger garlic paste and sauté it. Put tomato paste and mix all ingredients and add spices. Cook it for 5-10 minutes till oil separates.
5. Add water in which we had boiled the rolls into the gravy. Cook it till it boils.

6. Add the cut pieces of gatta into the gravy and serve hot with Chapati.



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