Method of Preparation:
Mix besan while adding 1/2 tsp. salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and ghee. Make a stiff dough. Make 5-6 thin and long strips of the dough. Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces. Strain the curd through a strainer. Add 1/2 tsp. salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and haldi to the curd. Mix well. Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture.
Cook it for 5-7 minutes while stirring continuously till it comes to a boil. Simmer the flame and cook for another 5-7 minutes. Turn off the gas. Finally put the tadka of red chilly powder.
Serve it with Missi Roti and Pakori ki Kadhi.