A popular and tasty Rajasthani gravy dish that goes well with chapatis and parathas.
Ingredients for Gatta:
Besan (gram flour) – 1 tea cup
Atta (wheat flour) – 1/4 tea cup
Ajwain (carom seeds) – 1/8tsp
Chilli powder -1/4tsp
Oil – 2 tbsp
Curd – 2 to 3tbsp
Hing – just a pinch
Kasoori methi – 1tbsp
Salt according to taste.
Ingredients for stuffing:
Paneer – 2 to 3 tbsp
Kaju – 3 to 4
Kismish – 10 to 12
Chilli powder – just a pinch
Salt according to taste
Few coriander leaves
Ingredients for gravy:
Tomatoes – 3 medium size
Ginger – a small piece
Green chili – 2
Melon seeds – 1 tbsp
Khoya (optional) – 1 tbsp
Curd – 1/2 cup
Oil – 2 tbsp
Jeera – ¼ tsp
Hing – 2 pinch
Ajwain – ¼ tsp
Haldi – ¼ tsp
Chili powder – ½ tsp
Dhania powder – 1 tbsp
Garam masala – 1/2 tsp
Coriander leaves for garnishing
Method to prepare dough for Rajasthani Govind Gatta
Take besan and aata in a plate. Add ajwain, red chilli powder, kasoori methi, salt and oil. Mix properly,
Now add some curd and knead the flour into a hard smooth dough,
Cover the dough with wet muslin cloth and keep aside to rest for 5 minutes.
Method to prepare stuffing
Take crumbled paneer in a bowl. Add chopped kaju, kismish, salt, chilli powder and coriander leaves. Mix properly.
Method to make Gatta
Divide dough into equal portions and make small lemon sized balls.
Divide stuffing into equal portions.
Apply ghee on palms, take dough and flatten it. Now stuff paneer in it and shape it into a round smooth ball.
Make sure there are no cracks on its surface.
Boil 2 cups of water in a pan.
When water starts to boil, put gatta one by one in the boiling water and let them boil for 10 to 12 minutes on medium flame. Once done, keep it as it is.
Method to make gravy
Churn some curd and keep it aside.
Grind chopped tomatoes, ginger, green chilies and melon seeds.
Heat oil in a pan. Add jeera and ajwain, roast it until light brown keep the flame low. Add hing, haldi, chili powder, dhania powder and roast it for a few seconds.
Now add tomato paste to it and roast until it separates oil.
Now add khoya, and mix properly.
Add curd and keep stirring till it starts to boil.
Now add gatta along with water.
If gravy appears to be thick add some more water to it. Add salt and let it boil on a low flame for 5 to 7 minutes.
Finally add garam masala powder.
Dish out delicious Rajasthani Govinda Gatta and garnish with coriander leaves.
With one full tea cup besan you can make 18 to 20 lemon sized balls.