Ingredients

• For gattae

• 1 cup besan or chickpea (gram) flour

• 1 bunch spinach leaves, cleaned and chopped (about 2 cups)

• 1 bunch methi leaves. You can use 1 tbsp. dry, Kasoori methi* leaves, if you can't get fresh ones. (about 2 cups)

• 1 inch ginger, peeled and grated

• 1 medium onion, finely chopped (optional)

• 2-3 green chillies, finely sliced. Adjust to taste.

• 2 cloves of garlic, peeled and chopped (optional)

• 1 tsp. salt or to taste

• 1/2 tsp. Garam Masala

• For Tempering or tarka:

• 1 tbsp. oil

• 1 tsp. mustard seeds

• 4-5 curry leaves (not bay leaves)

• 1 dry chilli, broken up

• * kasoori methi can be bought in packets, from most Indian grocers. Soak leaves in a bowl of cold water for a few minutes. Dust will settle to the bottom. Lift leaves out using a small tea strainer or your cupped fingers. Discard water.

Instructions

1. Mix all gattae ingredients and make a medium firm dough. Add extra flour if the dough is too soft.

2. With greased hands, roll out sausage shapes.

3. Steam in a pressure cooker for 5-8 minutes. It avoids them sticking together if you layer them on a greased proof paper or aluminium foil.

4. Cool and slice into approximately 1 inch thick slices

5. Tarka or tempering:

6. Heat oil in a ladle and add mustard seeds. When seeds start to splutter, add curry leaves and broken chilli.

7. Pour over the dish immediately and mix gently.

8. Cover to infuse flavours.

9. Serve hot with Green Mango Chutney or Chilli Sauce of your choice.