Shahi Gatte - Govind Gatta
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
-
Servings
8
-
Calories
237 kcal
-
Course
Side Dish, Main Course
-
Cuisine
Indian
Shahi Gatte - Govind Gatta
Report
Shahi Gatte, also popular as Govind Gatta, is a very royal dish of Rajasthan, which was often served in royal meals. Yet it is not very popular compared to other versions of Rajasthani gatte recipes. For those of you unfamiliar with this royal recipe, Shahi Gatte is Stuffed Chickpea Flour Dumplings in Rich Tomato Nut Gravy.
Share:
Ingredients
For Dumplings (Gatte) Dough:
- 1 cup chickpea flour Besan
- 2 tablespoon oil
- ½ cup water to knead
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ½ teaspoon caraway seeds Shahi Jeera
- ½ teaspoon carom seeds Ajwain
- ¼ teaspoon nigella sativa Kalonji
- 1 teaspoon salt as per your taste
Filling for Dumplings (Gatte):
- ½ cup Indian Cottage Cheese Paneer
- ¼ cup cashews broken or chopped
- 1 tablespoon ginger grated
- ½ tablespoon green chilies finely chopped
- 1 tablespoon coriander seeds crushed
- 1 teaspoon black pepper crushed
- 1 teaspoon cloves 6-8 piece crushed
- 1 teaspoon cumin seeds
- ½ teaspoon red chili flakes
- 1 teaspoon salt to taste
For Gravy (Sauce):
- 600 g tomatos pureed or blended
- 2 tablespoon Hung Curd or khoya
- ⅓ cup heavy whipped cream ¼ cup + 1 tbs for topping
- 1 tablespoon ginger paste
- 1 teaspoon green chilies
- ¼ cu cilantro Handful of chopped
- 1 tablespoon oil
- 2 tablespoon broken cashews
- 1 tablespoon white poppy seeds
- ¼ cup milk
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder
- ¼ teaspoon black pepper
- 1 tablespoon kasoori methi Roasted
- ¼ teaspoon garam masala
- ½ teaspoon dry mango powder
- 1 teaspoon salt as per your taste
Add to Shopping List
Instructions
For Dumplings (Gatte):
- In a mixing bowl, mix all the ingredients of dumpling and knead it into a stiffer than roti/chapatti dough.
- When the dough is done, keep it aside for 10-15 minutes.
- While the dough is resting, mix all the ingredients of filling in a separate bowl.
- Now divide the dough and filling into equal small balls. The above quantity will give you around 14-15 pieces.
- Now take each ball of chickpea flour and press it with your thumb and fingers and flatten into a flat disc.
- Place one ball of filling onto this flatten dough and cover it and make a round again, covering the filling properly with the dough.
- Repeat the process until done with all.
- Meanwhile heat some water in a pan for boiling these dumplings.
- Add these stuffed dumpling to the rolling boil water and let them boil for 10 minutes or until they start floating on surface.
- Once done, strain these dumpling and keep the water aside.
- Now heat oil in a pan (kadahi) for deep frying these boiled dumplings. Deep fry them on medium heat.
- Keep the fried dumplings aside and start working on gravy for these dumplings.
For Gravy:
- I have used my already homemade prepared tomato paste and nut paste, most of the time these pastes are available in my fridge to keep my work easy. But if you don't have these already prepared follow the sub-steps below to make both pastes.
- Tomato paste: Heat oil in a pan add ginger paste, green chilies and tomato puree of 6-7 tomatoes and cook until all the water of tomatoes are gone and puree start separating oil.
- Cashew and poppy seed paste: Make paste of cashews and poppy seeds with some milk in a blender and cook until mixture start separating oil.
- Now add both the paste in a pan and mix and cook for few minutes.
- This is how paste would look after cooking for a few minutes.
- When the tomato and nut mixture is cooked and roasted nicely add hung curd or mawa/khoya to it.
- Give it a good mix.
- Now add around 1-2 cups of water, which you kept aside after boiling the dumplings, little by little and stir vigorously until you get your desired consistency.
- Add all the spices except garam masala, dry mango powder and kasuri methi and stir the gravy well to mix spices uniformly.
- Add some more water or milk if you feel that the consistency of gravy is still too thick and let it simmer for few minutes.
- Now add deep fried stuffed dumplings and ¼ cup of heavy cream to the gravy and let it simmer further.
- While gravy is simmering roast kasuri methi a little, roasting will further enhance the flavor of kasuri methi.
- Sprinkle some garam masala, dry mango powder and roasted crushed kasuri methi.
- Now, transfer the dish into a serving bowl.
- Before serving garnish it with little heavy cream, grated paneer and cilantro to give that royal look what this dish deserve and enjoy.
Nutrition Information
Show Details
Calories
237kcal
(12%)
Carbohydrates
18g
(6%)
Protein
9g
(18%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
13mg
(4%)
Sodium
919mg
(38%)
Potassium
407mg
(12%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
810IU
(16%)
Vitamin C
11mg
(12%)
Calcium
150mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 919mg | 38% |
| Potassium | 407mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 810IU | 16% |
| Vitamin C | 11mg | 12% |
| Calcium | 150mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
