Course : Main

Cuisine: Indian/Rajasthani

Servings: 4-5 pax

Prep Time: 10 minutes

Cook Time : 45 minutes

Total Time: 55 minutes

Ingredients for Gatte:

• 1 cup besan / gram flour

• 1/4 tsp ajwain/carrom seeds

• 1/4 tsp turmeric powder

• 1 tsp chilli powder

• 1 tsp coriander powder

• 2 tbsp oil

• 2 tbsp curds/yogurt

• salt as per taste

Ingredients for Stuffing/Filling

• 3/4 cup grated mawa/khoya

• 1/4 tsp cardamom powder

• 2 tbsp chopped almonds

• 2 tbsp chopped raisins

• 1/2 tsp pepper powder

• 1/2 tsp chilli powder

• salt as per taste

Ingredients for Gravy:

• 1 cup curds/yogurt

• 1 big onion chopped finely

• 1 green chilli chopped

• 1/2 tbsp ginger chopped

• 1 tej patta/ bay leaf

• 1 cinnamon stick

• 2 nos green cardamom

• 1-2 whole red chilli

• 1 tsp jeera/cumin seeds

• 1/4 tsp asefodita

• 1 tsp turmeric powder

• 1/2 tbsp chilli powder

• 1/2 tbsp coriander powder

• 1 tsp garam masala

• 1 tbsp kasuri methi/ dried fenugreek leaves

• salt as per taste

• some chopped coriander leaves for garnishing

• oil for frying the Gatte

Method:

1. In a bowl add all the ingredients for the gatte and give it a good mix. Little by little add warm water to make a very soft smooth dough . Cover and keep .

2. Mix all the ingredients of the stuffing in a bowl .Make small balls of the entire stuffing.

3. Pinch a little besan dough then flatten it and place a stuffing ball on it then bring all the sides together and close it to make a round ball. Similarly do it with all the remaining dough. Make one ball without the stuffing.

4. Boil some water in a wide mouth vessel. Slowly put all the gatte balls in the water. Cover and cook on medium flame for 15 minutes or till white spots are seen on them.

5. Remove from the water and keep it onto a plate to cool. Do not throw away the water . Keep it aside.

6. Heat some oil in a kadai then fry all the gatte balls on medium flame till brown. Remove and keep it on a kitchen paper for future use.

7. In a bowl add the yogurt and all the dry spices and salt , mix well.

8. In a kadai heat 3 tbsp oil add the tej patta, cinnamon stick and cardamon then add the jeera when it splutters add the asefodita, ginger and onion. Cook till the onion is translucent. To the onion add the curds mixture and keep stirring on low flame so the curds do not curdle. When oil is seen on the sides add the kasuri methi and the water kept aside . Break the gatte which is not stuffed into the gravy to make it thick Cover and cook for 5 minutes on medium flame. Then add the stuffed fried gatte balls into the gravy and cook for another 5 minutes if the gravy is too thick a little hot water can be added.

9. Remove in a serving dish and garnish with some chopped coriander leaves.

Enjoy this yummy goving gatte curry with chapati or paratha,