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A royal dish from Rajasthan.
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.
Stuffing: In a pan, fry cashew and kishmish. Add salt, red chilly powder, khoya and mix well.
Take small portion of dough, shape it like a small bowl, fill in the stuffing, close gatte and shape it like a tikki.
In another pan boil water and add 2 tsp ghee, salt, 2 tbsp curd and add govind gatte to boil.
When done, remove it from the pan and fry them in oil.
Gravy: In a pan, heat ghee add carom seeds, cumin, asafoetida, fennel seeds, whole chilly, ginger-garlic paste, gram flour and saute.
Add red chilly powder, turmeric powder, cumin powder, coriander powder, curd, tomato puree, left over water while cooking govind gatte and bikaneri bhujia .
Add govind gatte, chopped coriander and kasuri methi.
Serve hot with roti and rice.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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