Paalak gatta curry(per)

For gatta---

2 cup besan

1 cup paalak puree

2 tbsp curd

1 tsp salt

Pinch hing

1 tsp red chilli powder

1/4 tsp haldi

1 tsp coriander seeds

1 tsp fennel seeds

1 tsp oil

Water as required

For gravy---

3 tbsp oil

1 tsp jeera

1 tsp mustard seeds

1/4 tsp hing

1 bay leaf

1 large chopped onion

3-4 green chilli

1 inch chop ginger

1 cup curd

1 tsp kasoori methi

1 tsp garam masala

leaves Coriande

Method
1. Take all ingredients of gatta in a bowl
2. Wash and make puree of paalak
3. And mix in besan
4. Add all spices and make a dough
5. Devide dough in equal parts and make roll lengthwise
6. Heat water in kadhai
7. When it boil add varta and boil them
8. Remove from water but keep water safe as we use it in gravy
9. Cut gatta with a knife
10. Heat oil in same kadhai add whole masala
11. And curry leaves
12. Take curd and add all spices except garam masala mix them finely
13. When jeera rai splutter add onion,ginger and chilli
14. And add curd mix stir continuously
15. When it leaves oil add our saved gutta water and gutta
16. Cook it and add garam masala and kasoori methi
17. Our vegetable is ready
18. Garnish with coriander leaves