- kneat a soft dough using gramflour, curd, mustard oil, salt, turmeric powder, asafoetida, kashmiri mirch and baking podwer.
- saute cahew, raisins, grated coconut, almonds, peanut, pistachio, cardamom, clove, cinnemom, black cardamom and kassori maithi in ghee for 1-2 minutes. off the flame and add mawa/ khoya.
- let the mix cool down and grind it. note: don't powder it. keep it in a biting structure.
- stuff the filling in the gatte dough in any shape.
- boil the stuffed gatte in butter milk for 7-8 minutes.
- take the gatte out and let it cool down.
- grind cahew, tomato, ginger, green chilli and sugar into a smooth puree.
- heat mustard oil and all masalas/ spices to it cook for 40-50 seconds at low flame.
- add the puree to it and cook until it releases oil on the surface.
- add curd and cook for 3-4 minutes at low flame.
- add cream and again cook it for atleast 5-6 minutes.
- finally, add kasoori maithi and gatte to it and cook for 2 minutes. serve hot. READY TO SERVE!!!!
ROYAL GATTE
By Simran Goyal
Feb, 7th
1006
Servings
4 persons
Cook Time
50 minutes
Ingredients
36
- 38
Ingredients
- GRAM FLOUR 1.5 CUPS
- CURD 2 TBSP (OR AS REQUIRED)
- MUSTARD OIL 1 TBSP
- SALT 1/3 rd tsp
- TURMERIC POWDER 2 pinches
- ASAFOETIDA 1 Pinch
- kashimri lal mirch 1/2 tsp
- baking powder 1/3 tsp
- cashew 2 tbsp
- raisins 2 tbsp
- grated coconut 2 tbsp
- almond 2 tbsp
- peanut 2 tbsp
- pistachio 2 tbsp
- cardamom 3-4
- clove 3-4
- cinnemon 2cm
- black cardamom 1
- khoya / mawa 4 tbsp
- kasoori maithi 1 tbsp
- ghee 1 tbsp
- cashew 8-10
- tomato 3-4
- ginger 3 gms
- green chilli 3-4
- mustard oil 2 tbsp
- turmeric powder 1 tsp
- salt 1.5 tsp (or as per taste)
- cornflour 2 tsp
- sugar 1 pinch
- coriander powder 1 tsp
- sabzi masala 3 tsp
- kashmiri lal mirch 2 tsp
- garam masala 1/2 tsp
- curd 1/2 cup
- cream 1/2 cup
- kasoori maithi 2 tsp
- butter milk 2 lts. ( or as required)
Instructions
Notes/Tips
1) don't make the gatte dough too hard or too soft. just keep it as the chapatti dough. 2) don't boil gatte too much. 3)don't hurry while frying the gravy. as gravy plays the main role. 4) add a pinch of sugar to the gravy. it gives a nice color and a touch of sweetness to your gravies. 5) boil gatte in butter milk. it makes the gatte soft and creamy. 6) leftover butter milk can be used in making curry or gravies. 7) instead of cornflour you can even use roasted refined flour.
