Govind Gatte

Govind Gatte
Little would one guess that these spiced curried gram flour dumplings contain raisins, cashews, fennel seeds apart from other common ingredients like turmeric and coriander powder.
Govind Gatte
Cuisine

- Indian

Serves

- 2

Cooking Time

-20 Min

Type

- main course

Difficulty

- Medium

Preparation Time

- 20 Min

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INGREDIENTS

  • For Govind Gatte:{200 Gram Flour
  • Salt
  • 1 tsp Red chilli powder
  • ½ tsp Kasuri Methi powder
  • ½ tsp Baking powder
  • 2 tbsp ghee
  • 4 tsp Curd
  • ½ tsp Turmeric powder}
  • For Stuffing:{10 to 15 Raisins
  • 10 to 15 Cashews
  • Salt
  • 1 tsp Red chilli powder
  • 100 gms Khoya}
  • For Gravy:{3 tbsp ghee
  • 1 tsp Carom seeds
  • 1 tsp Cumin seeds
  • 1 tsp Asafoetida
  • 1 tsp fennel seeds
  • 2 Mathaniya Chillies
  • 2 tsp Ginger Garlic paste
  • 1 tbsp Besan
  • 1 tsp Red chilli powder
  • 1 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 2 tsp Coriander powder
  • 1 cup curd
  • 1 cup tomato puree
  • 2 tbsp Spicy Bikaneri Bhujiya
  • Coriander Leaves
  • kasuri methi}

HOW TO PREPARE GOVIND GATTE

  1. 1

    For dough in a bowl add gram flour, salt, red chilli powder, kasuri methi powder, baking powder, ghee , 4 tsp curd, turmeric powder.
  2. 2

    knead a dough and cut into small balls.
  3. 3

    in a pan fry raisins, cashews in ghee and chopped.
  4. 4

    add salt, red chilli powder, khoya and mix well.
  5. 5

    take small portion of dough, shape it like a small bowl, fill in the stuffing close gatte and shape it like a tear drop.
  6. 6

    in another pan boil water, add ghee, ghee, curd, salt and add gatte to boil.
  7. 7

    when done remove from pan and fry them in oil.
  8. 8

    for gravy in a pan heat ghee, add carom seeds, cumin seeds, asafoetida, fennel seeds, mathaniya chillies, ginger garlic paste, gram flour and sauté.
  9. 9

    add red chilli powder, turmeric powder, cumin powder, coriander powder, curd, tomato puree left over water while cooking govind gatte and Bikaner bhujiya.
  10. 10

    add govind gatte, coriander leaves and kasuri methi.
  11. 11

    serve hot.

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