Ingredients:
• For gatte:
• 100 gms – Besan/gram flour
• 200 gms – Atta/wheat flour
• 1/2 tsp – ajwain/carom seeds
• 2 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1 tsp -dhaniya/coriander powder
• 1 tsp – oil
• 1 tsp salt
• Warm water to knead
• For stuffing:
• 50 gms – shredded fresh Coconut
• 1 tsp – chopped Green chillies
• 1 tsp – chopped Ginger
• 2 tsp – chopped Capsicum
• 1 tsp- fresh Coriander leaves
• 2 tsp – boiled, mashed peas
• 1 tsp – chopped cashews
• 1 tsp – chopped Kismis
• salt to taste
• A pinch of powdered Sugar
• 1/2 – tsp Lemon juice
• For gravy:
• 2-3 tbsp – oil
• 4 tbsp – dhaniya/coriander powder
• 150 gms – curd/yoghurt
• 1/2 tsp – Turmeric powder
• 3 tsp – Red Chilli powder
• 1 tsp – besan/gram flour
• 1 tsp – cumin/Jeera/fennel/shahi Jeera
• 1 cup – water which is strained after gatte have been boiled in them
• Salt to taste
• 1 tsp -powdered Sugar
Method:
- For gatte:
- Mix together all the ingredients and knead well with warm water.
- Now divide the entire dough into small balls of equal size.
- Press each ball into a small circle and give a shape of a ‘santa claus’ hat or a ‘cone’.
- In a big bowl, heat water and drop in these gatte caps and boil for 10 to 15 minutes. For stuffing:
- Mix in all the ingredients and keep ready in the fridge before the gatte have boiled. For gravy:
- Heat oil in a kadhai and drop in the jeera.
- Now mix in the besan and dhaniya powder in the curd and keep separately.
- Now add in the haldi powder and red chilli powder in the heated oil.
- Turn off the gas and add curd-besan mixture in the oil and keep stirring the mixture so curd does not curdle.
- Now add salt, sugar and let it come to 2-3 boils.
- Add enough water to make the gravy like consistency. Assembling:
- As soon as the gatte are boiled, strain and immediately fill with the stuffing.
- Add these stuffed caps in the besan gravy and keep for 1 boil.
- Garnish with ‘varg’ and a sprig of dhaniya leaf.
- Serve hot with baati or roti.
Recipe courtesy of Garima Kothari