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Govind Gatte ki sabzi

Swathi S Rao
30 minutes
Prep Time
30 minutes
Cook Time
2 People
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ABOUT Govind Gatte ki sabzi RECIPE

Stuffed gatte creating an explosion of well balanced flavours. Richness of mewa, simplicity of the masalas create a perfect combination of a royal yet delicate taste. Dry fruits add on a twist to the recipe creating a total surprise to the taste buds.

Recipe Tags

  • Veg
  • Medium
  • Rajasthan
  • Side Dishes

Ingredients Serving: 2

  1. besan 1 cup
  2. chilli powder 1 1/2 tablespoon
  3. ghee 1 tablespoon
  4. oil 1 tablespoon
  5. cashew nuts 2 tablespoon
  6. raisins 2 tablespoon
  7. Mewa 4 tablespoon
  8. pepper 1/4 tablespoon
  9. salt as per taste
  10. cumin seeds 1/4 tablespoon
  11. Ajwain (Caraway seeds) 1/4 tablespoon
  12. saunf (Fennel seeds) 1/4 tablespoon
  13. asafoetida (hing) a pinch
  14. ginger garlic paste 1/2 Tablespoon
  15. turmeric powder 1/8 tablespoon
  16. cumin powder (Jeera powder) 1/2 tablespoon
  17. coriander powder (Dhaniya powder) 1 tablespoon
  18. curd 1/4 cup
  19. tomato puree 1/2 cup
  20. Bikaneri Bhujia 2 tablespoon
  21. Dried fenugreek (Kasuri methi) 1 tablespoon
  22. coriander (Dhaniya) few leaves


  1. Mix besan, 1/2 tablespoon ghee, salt, 1/2 tablespoon red chili powder, a pinch of turmeric. Add water and form a soft dough. Keep aside for 10 minutes.
  2. Fry cashew and raisins in ghee. Mix fried cashews, raisins, mewa with salt, pepper and chopped coriander leaves.
  3. Shape the besan dough into a small bowl and fill a small quantity of mewa mixture. Seal the sides and form a conical shape (similar to modak but smaller in size).
  4. Boil water with a few drops of oil. Add the filled in gatte to the boiling water. In Parallel, heat oil in a kadai.
  5. After 7 to 10 minutes, the gatte tend to float in the boiling water. Remove them from water. Fry the gatte in hot oil till golden brown.
  6. In another kadai, add oil, 1/2 tablespoon ghee. Once hot, add cumin, ajwain, saunf and ginger garlic paste.
  7. Add red chili powder, turmeric powder, cumin powder, coriander powder, 1/2 tablespoon of besan and fry for about 1 minute on a low flame.
  8. Add strained yogurt and cook for about 2 to 3 minutes.
  9. Add tomato puree and cook for about 5 minutes.
  10. Add the water in which gatte were boiled, add salt to taste and cook till the gravy starts to thicken.
  11. Add Bikaneri bhujia, kasuri methi, chopped coriander and finally the fried gatte.
  12. Cook till the gravy thickens to the right consistency.
  13. Serve it hot with either rotis or rice.

Reviews (2)  

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suman joshi
suman joshi   Nov-12-2016

Lovely and delicious

Swathi S Rao
Swathi S Rao   Sep-02-2016

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