SHAHI GATTE

INREDENTS

For Gatte

• besan 1 cup
• red chili powder 1/2 tsp
• turmuric powder1/2 tsp
• kasori methi1/2 tsp
• baking soda a pinch
• curd 1 tbsp
• ghee 1ibsp
• salt to taste

stuffing for gatte

• Raisins8-10
• kaju 8-10
• khoya(mawa) 1/4 cup
• salt
• red chili powder a pinch

For gravey

• ghee 2 tbsp
• jeera 1/4 tsp
• ajwine 1/4 tsp
• hing a pinch
• ginger garlic paste 1tbsp
• turmuric powder1/4 tsp
• coriander powder 1/2 tsp
• red chili powder 1/2 tsp
• jeera powder 1/2 tsp
• curd 1/2cup
• fresh tomato puree 1/2 cup
• salt
• kasori methi 1/4 tsp
• fresh coriander leaves to garnish

Steps

Method 

• • In a bowl add besan , curd,red chilli pd, turmeric,salt, carom seeds, oil and mix them well.
  • For filling mix mawa, green chillies, salt , cashews, raisins,coriander leaves and keep it aside.
  • Add little water and make it a firm dough.
  • Divide the dough to equal balls, take a ball and make a disc.
  • Divide the filling to equal parts , take a part and make a ball..keep it on the disc and cover from all side.
  • Roll to a ball again and keep it on a plate. Do the same for rest of the dough and filling.
  • In a sauce pan boil enough water. After they boil drop the prepared gattas in the water.
  • Cook them well for 10-15 mins till you prick a tooth pick it should come out clean.
  • Strain the gattas and restore the water to use in the gravy.
  • In a sauce pan heat oil add cumin seeds.
  • After they splutter add curry leaves, besan, mawa and saute them  well till the raw smell goes off.
  • Add Red chilli pd , cumin pd, turmeric, coriander pd, salt and the restore water or plain water.
  • After they boil add the gattas and cook them well for few minutes.
  • Beat the curd well and keep it ready.
  • Simmer the flame and then add the curd, Mix them well and cook the gravy for few minutes till the oil float on the gravy.
  • Garnish with Coriander leaves.Serve Hot with roti/ chapathi