Ingredients:
Gram Flour – 1 1/4 cups
Ginger – 3 tsp, chopped
Mint Leaves – 2 tsp, chopped
Yoghurt – 1 1/4 cups
Vegetable Oil for gravy – 1/2 cup
Cumin Seeds – 2 tsp
Red Chilli Powder – 1 tsp
Bicarbonate of Soda – a pinch
Vegetable Oil for deep frying
Coriander Powder – 4 tsp
Salt to taste
Cloves – 6
Cinnamon – 2 one inch sticks
Bay Leaves – 2
Asafoetida – a large pinch
Green Coriander – 1 tbsp, chopped
Garam Masala – 1/4 tsp
Green Chillies – 4, chopped
Method:
1. Whisk together the ginger, 1 tsp mint leaves with 1/4 cup yoghurt.
2. Add 1/4 cup oil, gram flour, 1 tsp cumin seeds, half of the red chilli powder, bicarbonate of soda and some warm water.
3. Knead into hard, pliable dough.
4. Divide the dough into 8 portions and shape into 6 to 8 inch long cylinders.
5. Boil 6 cups water in a pot.
6. Cook the cylinders for 20 minutes.
7. Remove them with a slotted spoon and keep them and the liquid aside to cool.
8. Cut the cylinders into 1/2 inch pieces.
9. Heat the oil in a kadai.
10. Deep fry the cylinders till golden brown.
11. Whisk the remaining yoghurt in a bowl.
12. Add the coriander powder, the remaining red chilli powder, turmeric powder and salt.
13. Keep aside for 10 minutes.
14. Heat 3 tbsp oil.
15. Add the remaining cumin seeds, cloves, cinnamon sticks and bay leaves.
16. When they starts crackling stir in the asafoetida.
17. Reduce the flame and add the yoghurt mixture.
18. Cook on a low flame till the gravy starts boiling.
19. Add 2 cups of the reserved liquid, bring it to the boil and then simmer for 5 minutes.
20. Add the cylinders and simmer for 10 minutes.
21. Remove from the fire.
22. Garnish with the remaining mint leaves, green chillies and garam masala.
23. Serve hot.
