Name: Cheesy spinach gatte in missi cups recipe by Rimjhim Agarwal at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: For missi cups; 1 cup gram flour; 1/2 spoon salt; 1/8 spoon carom seeds; 1/4 spoon red chilli powder; 2 spoon oil; 1/2 cup boiled spinach; 4-5 spoon water; For gatte; 3/4 cup gram flour; 1 pinch baking soda; Salt as per taste; 1 pinch carom seeds; 4 spoon oil; 1 pinch cumin seeds; 2 cardamom; 2 cloves; 1"cinnamon stick; 2 cup spinach puree; 1 spoon ginger garlic paste; 1 cup onion paste; 1 cup tomato puree; 1/2 spoon green chilli paste; 1 cup cream; 1/4 spoon turmeric powder; 1/4 spoon red chilli powder; 1/2 spoon coriander powder; 1/2 spoon garam masala; 1 spoon butter; Water as per requirement

Ingredients Serving: 4

For missi cups
1 cup gram flour
1/2 spoon salt
1/8 spoon carom seeds
1/4 spoon red chilli powder
2 spoon oil
1/2 cup boiled spinach
4-5 spoon water
For gatte
3/4 cup gram flour
1 pinch baking soda
Salt as per taste
1 pinch carom seeds
4 spoon oil
1 pinch cumin seeds
2 cardamom
2 cloves
1"cinnamon stick
2 cup spinach puree
1 spoon ginger garlic paste
1 cup onion paste
1 cup tomato puree
1/2 spoon green chilli paste
1 cup cream
1/4 spoon turmeric powder
1/4 spoon red chilli powder
1/2 spoon coriander powder
1/2 spoon garam masala
1 spoon butter
Water as per requirement
1/4 spoon dry mango powder
2 cubes cheese
2 spoon red chilli flakes

Instructions

For missi cups mix all ingredients in a bowl and knead a tight dough
Devide into 8 portions and roll into a thick circle
Grease 8 small steel bowls with oil and arrange missi roti inside it like cups
Bake for 20 minutes on 180°
For gatte mix gram flour,baking soda,salt,carom seeds,2 spoon oil and little water
Knead a tight dough and devide into small pieces
Roll each piece in cylindrical shape
Boil water in a wok and put gatte in it
Cover and Boil for 5 minutes
Takeout from water and cut into 2" size
Heat remaining oil in a wok and add cumin seeds,cardamom,cloves and cinnamon stick
Add onion paste,ginger garlic paste and chilli paste
Saute until it turn golden brown
Add tomato puree and cook for 3-4 minutes
Add salt and other spices and stir for 2 minutes
Add cream and cook until it leaves oil
Add spinach puree and cook until the gravy thickens
Mix gatte and buttter
Mix well and switch off the flame
Let it cool
Takeout missi cups from the steel bowls and put 2 spoon spinach gatte in each cups
Grate cheese over it and sprinkle chilli flakes
Bake for 5 minutes on 180°
Serve hot.

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