Rajasthani govind gatte

Govind gatta 

Rajasthan's famous Govind Gatte, a famous Rajasthani recipe.

Gatta is a very popular dish of Rajasthan.  There are many different types of gattas like Shahi Gatta, Govind Gatta, Plain Gatta, Tomato Gravy Gatta. Govind gatte is a round shape gattas,The royal stuffing is filled inside it. it is boiled in water and then deep fry in Desi ghee and poured into the gravy.  The stuffing of Govind Gatta is very royal. It is said that Govind Gatta's vegetable was made in the royal family of Raja Maharajas of Rajasthan.  Even today it is very much liked. It is prepared in both Fried and not Fried ways.  Gatta vegetable is served with rice and chapati. Rajasthani people like to eat spicy and pungent dishes.

Ingredients-

for gattas-

1 big bowl of gram flour(besan).

1/4 spoon of salt.

1/2 spoon of red chilli powder.

1 spoon coriander powder.

1/4 tsp asafoetida (hing).

1/2 tsp carom seeds (ajwayan).

1 tbsp kasuri methi.

2 tbsp thick yogart/curd.

1 tbsp desi ghee.

For boiling-

1/4 spoon ghee.

A pinch of salt.

water.

For stuffing-

50 gm mawa(khoya).

2-2 tbsp chopped mixing nuts(almonds, cashews).

17 raisins.

1 tbsp chopped pistachios.

A pinch of salt and pepper.

For gravy-

2 tbsp desi ghee.

1/2 spoon carom seeds (ajwayan).

1 bay leaf (tejpatta).

2 whole red chilies.

1/2 spoon turmeric powder (haldi).

1 tbsp coriander powder.

1/2 spoon red chilli powder.

1/2 spoon kashmiri chilli powder.

1/2 spoon degi chilli powder.

4 tsp asafoetida (hing).

2 tbsp thick curd.

salt to taste.

2 tbsp mawa/khoya (crumbled).

2 tbsp mashed cottage cheese (paneer).

2 spoon kasuri methi.

1/2 tsp garam masala.

1/4 lemon juice.

method-

step 1- Add all the spices,curd to the gram flour and knead the stiff dough.( You can also add water as per need).

step 2- Make small balls by mixing all the ingredients in Mawa.

step 3- Prepare the balls from the dough and fill the staffing with mawa balls in it.

step 4- Add salt, ghee and gattas to boiling water and cook for 15 minutes.

step 5- Turn off the gas and take out the gattas in a plate.(Keep the leftover water aside).

step 6- Add ghee in a pan, add all the spices one by one and add leftover gatta water and prepare its gravy.

step 7- Add the gattas to the gravy and cover it with the lid and cook for 15 minutes.

step 8- govind gatta vegetable is ready.  Now add the remaining spices and turn off the gas.

Serve hot with chapatti and rice.

NOTE-

Some things to keep in mind while preparing the gatta.

1- When the water comes to a boil, keep the gattas for boiling.
2- Keep the flame high while boiling the gatta.
3- After filling the stuffing in the gatta, close them well, else the gatta will burst while boiling.
4- Cook the gattas in the gravy for at least 15 minutes.
5- Keep the gatta slightly juicy.

Gutte, a famous Rajasthani recipe.

am flour(be_san)

1/4 spoon of salt.

1/2 spoon of red chilli powder.

1 spoon coriander powder.

1/4 tsp asafoetida (hing).

1/2 tsp carom seeds (ajwayan).

1 tbsp kasuri methi.

2 tbsp thick yogart/curd.

1 tbsp desi ghee.

For boiling-

1/4 spoon ghee.

A pinch of salt.

water.

For stuffing-

50 gm mawa(khoya).

2-2 tbsp chopped mixing nuts(almonds, cashews).

17 raisins.

1 tbsp chopped pistachios.

A pinch of salt and pepper.

For gravy-

2 tbsp desi ghee.

1/2 spoon carom seeds (ajwayan).

1 bay leaf (tejpatta).

2 whole red chilies.

1/2 spoon turmeric powder (haldi).

1 tbsp coriander powder.

1/2 spoon red chilli powder.

1/2 spoon kashmiri chilli powder.

1/2 spoon degi chilli powder.

4 tsp asafoetida (hing).

2 tbsp thick curd.

salt to taste.

2 tbsp mawa/khoya (crumbled).

2 tbsp mashed cottage cheese (paneer).

2 spoon kasuri methi.

1/2 tsp garam masala.

1/4 lemon juice.

method-

step 1- Add all the spices,curd to the gram flour and knead the stiff dough.( You can also add water as per need).

 

step 2- Make small balls by mixing all the ingredients in Mawa.

step 3- Prepare the balls from the dough and fill the staffing with mawa balls in it.

step 4- Add salt, ghee and gattas to boiling water and cook for 15 minutes.

step 5- Turn off the gas and take out the gattas in a plate.(Keep the leftover water aside).

step 6- Add ghee in a pan, add all the spices one by one and add leftover gatta water and prepare its gravy.

step 7- Add the gattas to the gravy and cover it with the lid and cook for 15 minutes.

step 8- govind gatta vegetable is ready. Now add the remaining spices and turn off the gas.

Serve hot with chapatti and rice.

Some things to keep in mind while preparing the gatta.e

1- When the water comes to a boil, keep t boiling.

2- Keep the flame high while boiling the gatta.

3- After filling the stuffing in the gatta, close them well, else the gatta will burst while boiling.

4- Cook thein the gravy for at least 15 minutes.

5- Keep the gatta slightly juicy.tta is a very popular dish of Rajasthan.  There are many different types ke Shahi Gatta, Govind Gatta, Plain Gatta, Tomato Gravy Gatta. Govind gatte is a round shape ge royal stuffing is filled inside it. it is boiled in water and then deep fry in Desi ghee and poured into the gravy.  The stuffing of Govind Gatta is very royal. It is said that Govind Ga vegetable was made in the royal family of Raja Maharajas of Rajasthan.  Even today it is very much liked. It is prepared in both Fried and not Fried ways.  Gatta vegetable is served with rice and chapati. Rajasthani people like to eat spicy and pungent dishes.

prep time 10 minutes.
cook time 35 minutes.
serve 5
type of recipe : juicy

Ingredients-
for ga
1 big bowl of gram flour(besan).
1/4 spoon of salt.
1/2 spoon of red chilli powder.
1 spoon coriander powder.
1/4 tsp asafoetida (hing).
1/2 tsp carom seeds (ajwayan).
1 tb
2 tbsp thick yogart/curd.
1 tbsp desi ghee.
For boiling-
1/4 spoon ghee.
A pinch of salt.
water.
For stuffing-
50 gm mawa(khoya).
2-2 tbsp chopped mixing nuts(almonds, cashews).
17 raisins.
1 tbsp chopped pistachios.
A pinch of salt and pepper.
For gravy-
2 tbsp desi ghee.
1/2 spoon carom seeds (ajwayan).
1 bay leaf (tejpatta).
2 whole red chilies.
1/2 spoon turmeric powder (haldi).
1 tbsp coriander powder.
1/2 spoon red chilli powder.
1/2 spoon kashmiri chilli powder.
1/2 spoon degi chilli powder.
4 tsp asafoetida (hing).
2 tbsp thick curd.
salt to taste.
2 tbsp mawa/khoya (crumbled).
2 tbsp mashed cottage cheese (paneer).
2 spoon kasuri methi.
1/2 tsp garam masala.
1/4 lemon juice.

method-
step 1- Add all the spices,curd to the gram flour and knead the stiff dough.( You can also add water as per need).

step 2- Make small balls by mixing all the ingredients in Mawa.

step 3- Prepare the balls from the dough and fill the staffing with mawa balls in it.

step 4- Add salt, ghee and g boiling water and cook for 15 minutes.

step 5- Turn off the gas and take out the g in a plate.(Keep the leftover water aside).

step 6- Add ghee in a pan, add all the spices one by one and add leftover gatta water and prepare its gravy.

step 7- Add the he gravy and cover it with the lid and cook for 15 minutes.

step 8- govind gatta vegetable iling.

2- Keep the flame high while boiling the gatta.
3- After filling the stuffing in the gatta, close them well, else the gatta will burst while boiling.
4- Cook the gattas in the gravy for at least 15 minutes.
5- Keep the gatta slightly juicy.