Stuffed Gatte

by yomikaa

Added to 6 cookbooks
This recipe has been viewed 2115 times

A rajasthani preparation, stuffed gatte brings a nice twist to a traditional gatte ki subzi recipe. Curd blends well with besan gattas and spicy gravy. A nutritious main course Marwari dish.

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Preparation Time: 30min
Cooking Time: 30-40mins

Ingredients

FOR GATTAS
2 1/2 cups besan (Bengal gram flour)
1 tsp baking soda
15 gms chopped ginger (adrak)
chopped coriander (dhania)
60 gms curds (dahi)
2 tbsp ghee
salt to taste
FOR THE FILLING
120 gms grated paneer (cottage cheese)
60 gms grated processed cheese
30 gms grated mava (khoya)
20 gms finely chopped green chillies
16 gms chopped pistachios
16 gms raisins (kismis)
FOR THE GRAVY
100 gms ghee
5 gms cloves (laung / lavang)
2 sticks cinnamon (dalchini)
2 gms cumin seeds (jeera)
110 gms onion paste
150 gms fresh tomato puree
250 gms beaten curds (dahi)
9 gms coriander (dhania) powder
6 gms chilli powder
3 gms turmeric powder (haldi)
1/2 tsp black pepper (kalimirch) powder
1/4 tsp cloves (laung / lavang) powder
1/4 tsp mace (javantri)
salt to taste

Method

Mix besan, baking soda,and saltand sievthem together.
Addthe reminning ingredients and make a dough using a cup of water .
Divide the doughinto 16 equal parts.
For the filling
Mix all the ingredients .
Divide the mixture into 16 equal parts.
How to fill
Apply some ghee on your thumb.
Shape the gatta dhough into a cup.
Fill the mixture in the cup and close it making a ball and giving it an oblong shape.
Thensteam the gattas for 20 mins.
For the shorma
Mixereen coriander ,red chilli powderand salt to it.
For the gravy
Heat ghee in a pan then add jeera ,dalchini & laungto it.
Whenthe jeera starts crakling add onion paste to it.
When the onions turn golden brown add teh tomato pure to it.
When the the paste starts leaving sides remove it from fire.
Then add the shorba mix to it and stir it on slow flame till it starts leaving sides.
Now add 3cups of water to it and leave it to boile till it becomes as thick as a sauce.
Then add black pepper,ilaichi,laungpowder to itand boil again.
To serve
Place the steamed gattas in aserving bowl ang then poure the gravy on top.
Garnesh it with chopped coriander.
Serve it with chapatis and paranthas.