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INGREDIENTS:
FOR THE GATTA:
Gram Flour= 2 cup
Oil= 3 tbsp
Fennel Powder= 1 tsp
Crushed Cumin Seeds= 1 tbsp
Crushed Coriander Seeds= 2 tbsp
Carom Seeds= 1 tsp
Salt= 1 tsp
Kashmiri Red Chilly Powder= 1 tbsp
Turmeric Powder= 1 tsp
Asafoetida= 1/4 tsp
Curd= 3 tbsp
Baking Powder= 2 pinch
Water As For Needed
Oil
Oil For The Fry
FOR THE GRAVY:
Curd= 700 gm
Kashmiri Red Chilly Powder= 1 tbsp
Coriander Powder= 6 tbsp
Green Chilly Paste= 2 tbsp
Kasuri Methi= 1tbsp
Turmeric Powder= 1 tsp
Salt= 1 tsp
Cashew Powder= 2 tbs
Dry Coconut Powder= 6 tbsp
Milk= 1 cup
FOR THE TADKA:
Oil= 4 tbsp
Asafoetida= 2 pinch
Cumin Seeds= 1 tbsp
Cashew= 20
Raisins= 40
Bay Leaf= 3
Gravy
Water= 2 cup
Clarified Butter= 2 tbsp
Fresh Coriander
FOR THE GARNISH:
Rogan
Fresh Coriander
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