Name: Govind gatte recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 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

Ingredients Serving: 6

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

Instructions

Mix the ingredients mentioned under "outer dough" to form a soft dough. Use required amount of water to form the same.
Now chop the raisins and cashew nuts. Mix these with the khoya, salt and pepper powder to form the filling.
Take small roundels of the besan dough and stuff each dough with little khoya mixture and shape them.
Now boil a saucepan of water and once it starts boiling, add the raw gatte into it.
Boil them for 15 minutes or until the gatte float up which means they are done.
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).
To make the gravy make the tomato paste along with the ginger paste.
Heat a kadhai with oil, add the jeera and Hing. Once it splutters, add the powdered masalas followed by the tomato paste.
Cook for few minutes till the raw smell of the tomatoes are gone.
Now add the curd while continuously stirring.
Add the salt and kasuri methi. Cook till masala leaves oil.
Add the remnants of the boiled water of the gattes into the masala to form the gravy.
Once it boils, add little besan dissolved in water to the boiling gravy to make it thick.
Add the gattes and coriander leaves. Serve

Similar Recipes