Methi Ke Gatte recipe
Ingredients
Bengal gram flour or besan (3c), mustard oil (3tbsp), chopped fenugreek leaves or methi (2c), salt (to taste), red chili powder (1tsp), coriander powder (1tsp), asafoetida (2 to 3 pinch).
For tempering:- Asafoetida (1 to 2 pinch), mustard oil (3 ½ tbsp), crushed red chili (1), dry mango powder or amchur (1tsp), mustard seeds (1tsp), garam masala powder (1tsp), coriander powder (1tsp).
Method of preparation:-
Take a bowl, add gram flour, methi and coriander powder, salt, red chili powder in it and mix it. Then add little water and mustard oil in it. Mix it well to make dough and then knead the dough to make it soft. Make small balls of dough and then roll them into cylindrical shapes. Take a pot, boil water in it and add these cylindrical shaped gates in the pot and cook them for about 15 to 20 minutes. Drain them, keep them to cool and then cut them into long pieces of about 1 inch. Take a pan, place it over heat. Heat oil in it and then take off the pan from heat and keep it to cool. Again place the pan over heat and add mustard seeds and asafoetida in it and then sauté gattes in it. Add crushed red chillies, amchur powder, coriander powder and garam masala powder in it. Mix all these ingredients properly. When the gate gets ready then serve them hot.
Rajasthani Recipes
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