Shahi gatte (Govind Gatte)

Name: Shahi gatte (Govind Gatte)
Cuisine: American
Ingredients: For gatte:; 2 cups besan; 2 tbsp fresh curd; 2 tbsp oil; 1/2 tbsp red chilli powder; 1/2 tbsp crushed dry pudhina; 1/4 tsp cumin seeds; 1/4 tbsp ajwain; 1/4 tbsp haldi powder; to taste Salt; As required Water to knead dough; As required Oil to deep-fry gatte; For gatte stuffing; 150 gms khoya/mawa; 1 tbsp chopped kajus; 1 tbsp kishmish; 1/4 tbsp black pepper; to taste Salt; For gravy:; 2 tomato puree; 2 Whole dry red chillies; 2 green chillies chopped; 1/2 tbsp kashmiri red chilli powder; 2 cloves; 1 tejpatta(bay leaf); 2 choti elaichi(cardamons); 1 small Stick dalchini; 1/4 tbsp Turmeric powder; 1/2 tbsp jeera; Pinch heeng

Priti Malpani @cook_13363956

A special dish of Rajasthan.And specially of Jodhpur the blue city of India.
Tastes yumm and delicious

Priti Malpani @cook_13363956

A special dish of Rajasthan.And specially of Jodhpur the blue city of India.
Tastes yumm and delicious

Saved

Ingredients

Forgatte:
2 cupsbesan
2 tbspfresh curd
2 tbspoil
1/2 tbspred chilli powder
1/2 tbspcrushed dry pudhina
1/4 tspcumin seeds
1/4 tbspajwain
1/4 tbsphaldi powder
to tasteSalt
As requiredWater to knead dough
As requiredOil to deep-fry gatte
For gatte stuffing
150 gmskhoya/mawa
1 tbspchopped kajus
1 tbspkishmish
1/4 tbspblack pepper
to tasteSalt
Forgravy:
2tomato puree
2Whole dry red chillies
2green chillies chopped
1/2 tbspkashmiri red chilli powder
2cloves
1tejpatta(bay leaf)
2choti elaichi(cardamons)
1 small Stick dalchini
1/4 tbspTurmeric powder
1/2 tbspjeera
Pinchheeng
2 tbspoil to make gravy
1 tbspchopped coriander
to tasteSalt
1 cupfresh curd
1/2 tbspdhaniya powder
1/4 tbsred chilli powder
1/4 tbspkashmiri red chilli powder
1/4 tbspbhuna jeera powder
1/4 tbspgaram masala
to tasteSalt

Saved

Steps

1

Take besan in a big bowl add all the ingredients except water in besan mix everything nicely.Add chopped kajus and kishmish in mawa and khoya.
2

Knead a soft dough of besan.and knead mawa also to a dough.
3

Now make small balls of mawa and keep aside.Take small portion. Of of besan flatten it with fingers.Keep the khoya goli in centre and cover it gently giving it ball shape repeat the process with the rest khoya and besan dough
4

Boil water and add these balls to the boiling water.boil for 7 to 8 mins.And drain them and keep the excess water to be used later
5

Now deep fry these besan balls golden brown.on medium low flame
6

Heat oil add heeng,jeera,all the khade masale and dry masala..Add tomato puree and cook till oil is released.Now add all the dry masale in curd and whipp it nicely.When oil releases from tomato puree add this whipped curd and keep on stirring on high flame or curd will curdle.Once a boil comes add these balls adjust the gravy adding boiled water of gattes.cook first min covered and off the flame
7

Garnish with chopped coriander.And serve hot.