Producer: Priyanka Das Editor: Sujata Singh
1 medium lauki, peeled and grated 2 tbsp sooji 3 cups whole wheat flour 1 tsp coriander seeds, crushed 1 tbsp garlic and green chilli paste 1/2 tsp turmeric powder 1 tsp coriander powder Salt, to taste 1/2 tsp baking soda 3 tbsp coriander leaves, finely chopped For tadka 1-1/2 tbsp oil/ghee 1 tsp mustard seeds 1/2 tsp cumin seeds 1-1/2 tsp sesame seeds 1/4 tsp hing 1 sprig curry leaves 3-4 green chillies, slit 1/2 tsp red chilli powder 1 tsp coriander leaves, finely chopped
Peel and grate the lauki and squeeze out the water from it.
In a big bowl, add grated and squeezed lauki, sooji, whole wheat flour, coriander seeds, garlic chilli paste, spice powders, baking soda and salt. Mix well.
Add coriander leaves and knead a soft dough. Apply oil on top and shape the gatte.
Steam them for 20-30 minutes and let them cool down. Once done, cut them in to small pieces and keep it aside.
For tadka, heat oil in a pan. Add cumin seeds, mustard seeds, hing, sesame seeds and mix it well.
Add curry leaves, green chillies, red chillies powder and mix well. Add the gattas and mix well.
Cook until the gatte become a little crisp. Garnish with more coriander leaves and serve hot.