Name: GOVIND GATTA / SHAHI GATTE / STUFFED GATTE recipe by Amita Shah at BetterButter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: For gatta: Besan- 300 g/ 2 cup; Oil- 2 tbsp; Sounf- 1/2 tsp; Dhaniya sabut - 1/4 tsp; Haldi- 1/4 tsp; Red chilli- 1 tsp; Hing- 1 pinch; Garam masala- 1/2 tsp; Salt- 1 tsp; For stuffing: Mawa - 2 tbsp ( grated); Paneer - 1/4 cup grated; Green chillies - 1 chopped; Dode ke dane - 1/2 tsp; Cashews- 2-3 chopped; Nariyal ka burada- 2 tsp; Frozen malai -1 tbsp; Salt to taste; For gravy: Oil/ ghee- 1/4 cup; Cumin seed- 1 tsp; Hing- 2 pinch; Tej patta - 1; Doda - 1; Kali mirch- 5; Ginger garlic paste- 2 tbsp; Onion- 3 grated; Tomatoes- 1/2 cup finely chopped; Coriander powder - 1 tbsp; Salt according to taste

Ingredients Serving: 8

For gatta: Besan- 300 g/ 2 cup
Oil- 2 tbsp
Sounf- 1/2 tsp
Dhaniya sabut - 1/4 tsp
Haldi- 1/4 tsp
Red chilli- 1 tsp
Hing- 1 pinch
Garam masala- 1/2 tsp
Salt- 1 tsp
For stuffing: Mawa - 2 tbsp ( grated)
Paneer - 1/4 cup grated
Green chillies - 1 chopped
Dode ke dane - 1/2 tsp
Cashews- 2-3 chopped
Nariyal ka burada- 2 tsp
Frozen malai -1 tbsp
Salt to taste
For gravy: Oil/ ghee- 1/4 cup
Cumin seed- 1 tsp
Hing- 2 pinch
Tej patta - 1
Doda - 1
Kali mirch- 5
Ginger garlic paste- 2 tbsp
Onion- 3 grated
Tomatoes- 1/2 cup finely chopped
Coriander powder - 1 tbsp
Salt according to taste

Instructions

For stuffing, mix all ingredients. Divide the mixture into 16 equal parts. Keep it aside.
Take besan and oil in a bowl and mix it. Add all ingredients for gatta and make a soft dough with enough water and divide into 15 equal portions .
Take a portion and make a disc, take a part of stuffing and keep on the disc and cover from all side. Make fine small balls .
Cook the balls in the boiling water for about 15-20 minutes and drain gatta .
Allow to cool now fry it in hot oil for just 2 mins and keep aside. Don't throw excess water. Keep it aside .
For the gravy, heat the oil in a heavy-based pan, add tej patta, doda, kali mirch, hing and cumin seeds. When they splutter, add the ginger garlic paste and saute now add grated onion and saute to a light brown colour.
Add the tomatoes and stir-fry over high flame till well mixed.
Stir in the coriander powder, salt, turmeric, garam masala and the red chilli and saute, now add curd and cook over medium flame, till the oil separates.
Add about 2 cups of access water and bring to a boil. Lower flame and leave to simmer for about 10 minutes.
Gently spoon the gatte into the gravy and add a portion of stuffing leave to simmer for another 2 minutes.
Serve hot garnished with coriander leaves.

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