Govind gatte | How to make Govind gatte

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By Sreemoyee Bhattacharjee
Created on 11th Apr 2017
  • Govind gatte, How to make Govind gatte

About Govind gatte

The typical royal delicacy of Rajasthan, besan dumplings cooked in yogurt gravy to give out a delicious dish.

Govind gatte is a popular aromatic and delicious dish. You can try making this amazing Govind gatte in your kitchen. This recipe requires 20 minutes for preparation and 60 minutes to cook. The Govind gatte by Sreemoyee Bhattacharjee has detailed steps with pictures so you can easily learn how to cook Govind gatte at home without any difficulty. Govind gatte is enjoyed by everyone and can be served on special occasions. The flavours of the Govind gatte would satiate your taste buds. You must try making Govind gatte this weekend. Share your Govind gatte cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sreemoyee Bhattacharjee for inputs. In case you have any queries for Govind gatte you can comment on the recipe page to connect with the Sreemoyee Bhattacharjee. You can also rate the Govind gatte and give feedback.

  • Prep Time20mins
  • Cook Time60mins
  • Serves6People
Govind gatte

Ingredients to make Govind gatte

  • For the outer dough:
  • Besan - 1 cup
  • Ajwain - 1/4th tsp
  • Salt
  • Red chilli powder - a pinch
  • Curd- 1 tbsp
  • Oil - 1 tbsp
  • Stuffing:
  • Khoya/mawa - 1/2 cup
  • Salt
  • Raisins - 1 tbsp
  • cashew nuts - 6
  • Pepper powder - 1 pinch
  • For the Gravy :
  • Curd - 1 cup
  • Tomatoes - 2
  • Ginger Paste - 1 tsp
  • oil
  • Jeera - 1/2 tsp
  • Hing- 1 pinch
  • Turmeric powder - 1/4th tsp
  • Coriander powder - 1 tsp
  • Kasuri Methi - 1 tbsp
  • Red chilli powder - 1/4th tsp
  • Besan - 1 tbsp
  • Salt
  • Garam masala powder - 1/4th tsp
  • Coriander leaves

How to make Govind gatte

  1. Mix the ingredients mentioned under "outer dough" to form a soft dough. Use required amount of water to form the same.
  2. Now chop the raisins and cashew nuts. Mix these with the khoya, salt and pepper powder to form the filling.
  3. Take small roundels of the besan dough and stuff each dough with little khoya mixture and shape them.
  4. Now boil a saucepan of water and once it starts boiling, add the raw gatte into it.
  5. Boil them for 15 minutes or until the gatte float up which means they are done.
  6. Now strain them and keep aside. (I have deep fried these boiled gatte for that extra crispy texture on top. This can be avoided on personal preference).
  7. To make the gravy make the tomato paste along with the ginger paste.
  8. Heat a kadhai with oil, add the jeera and Hing. Once it splutters, add the powdered masalas followed by the tomato paste.
  9. Cook for few minutes till the raw smell of the tomatoes are gone.
  10. Now add the curd while continuously stirring.
  11. Add the salt and kasuri methi. Cook till masala leaves oil.
  12. Add the remnants of the boiled water of the gattes into the masala to form the gravy.
  13. Once it boils, add little besan dissolved in water to the boiling gravy to make it thick.
  14. Add the gattes and coriander leaves. Serve

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