Govind Gatte | How to make Govind Gatte

By Rita Arora  |  11th Apr 2016  |  
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  • Govind Gatte, How to make Govind Gatte
Govind Gatteby Rita Arora
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

37

0

Video for key ingredients

  • How to make Khoya

About Govind Gatte Recipe

A royal dish from Rajasthan.

Govind Gatte

Ingredients to make Govind Gatte

  • For the dough:
  • gram flour 200 gms
  • salt to taste
  • chilly powder 1 tsp
  • Baking powder 1/2 tsp
  • Kasuri methi powder 1 tsp
  • ghee 2 tsp
  • curd 4 tsp
  • turmeric pwd 1/2 tsp
  • For stuffing:
  • Chopped and fried cashews 10-15
  • Chopped raisins 10-12
  • salt to taste
  • chilly powder 1/2 tsp
  • mawa 100 gms
  • For the gravy:
  • ghee 2 tbsp
  • cumin seeds 1/2 tsp
  • Ajwain 1/2 tsp
  • fennel seeds 1 tsp
  • hing 2 pinch
  • ginger garlic paste 2 tsp
  • besan 2 tbsp
  • chilly powder 1 tsp
  • turmeric powder 1 tsp
  • cumin powder 1 tsp
  • coriander powder 2 tsp
  • curd 1 cup
  • Fresh tomato puree 1 cup
  • Spicy bikaneri bhujia 2 tbsp
  • Chopped coriander 2 tbsp
  • Kasuri methi 1 tsp

How to make Govind Gatte

  1. Dough: In a bowl add gram flour, salt, red chilly powder, kasuri methi, baking powder, ghee, curd and turmeric powder. Knead a dough and cut into small balls.
  2. Stuffing: In a pan, fry cashew and kishmish. Add salt, red chilly powder, khoya and mix well.
  3. Take small portion of dough, shape it like a small bowl, fill in the stuffing, close gatte and shape it like a tikki.
  4. In another pan boil water and add 2 tsp ghee, salt, 2 tbsp curd and add govind gatte to boil.
  5. When done, remove it from the pan and fry them in oil.
  6. Gravy: In a pan, heat ghee add carom seeds, cumin, asafoetida, fennel seeds, whole chilly, ginger-garlic paste, gram flour and saute.
  7. Add red chilly powder, turmeric powder, cumin powder, coriander powder, curd, tomato puree, left over water while cooking govind gatte and bikaneri bhujia .
  8. Add govind gatte, chopped coriander and kasuri methi.
  9. Serve hot with roti and rice.

My Tip:

While boiling, when the gatte float on top of water, it shows they have been cooked .

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