Govind Gatta 
A lovely Rajasthani Shahi Variation of Gatta. 

For the Gatta 
1 cup besan

2 1/2 tbsp ghee/ oil

1/4 tsp ajwain

1/2 tsp chilli pwd 

1/2 tsp kasoori Methi crushed

1 tsp coriander powder

1/2 tsp turmeric

Salt to taste. 

Mix all the ingredients . Add a little water and knead to make a semi stiff dough. 

Cover and keep to rest for about 15-20 mins. 

1/3 cup chenna/ Paneer crumbled

2 tbsp mawa/khoya

1 tsp ginger green chillies chopped finely

1 tbsp chopped cashews 

Salt to taste. 

Mix together 

1/2 cup onion chopped

1 1/2 cup curds 

1 tsp red chilli powder

1/3 tsp haldi powder

1 1/2 tsp dhaniya powder

1/2 tsp saunf

8-10 Dana methi

1/2 tsp cumin seeds

1/4 tsp hing

1 bay leaf 

1tsp kasoori Methi crushed 

1 tsp ginger green chilli paste

2 tbsp ghee/ oil
Making the Gatta
Break the dough into equal portions ( about 7-8)

Oil the palms and spread on portion of the dough in the oiled palm

Put in a little of the stuffing. 

Enclose the stuffing with the dough 

Make into a smooth tight ball 

Repeat the process with the rest of the dough. 

Keep the remaking stuffing to add into the gravy. 
Boil about 3 cups of water in a large vessel

As the water comes to a boil. Add in all the Gatta. 

Let them boil on high for about 10-15 mins or till the Gatta start Floating up and get a rough whitish texture. 


Keep the stock to add to the gravy later 

Cool the Gattas 

Fry them in hot oil till nice and brownish 

Remove with a slotted spoon and reserve 

Whisk the dahi

Add in the ginger garlic paste,coriander powder, red chilli powder, saunf And turmeric powder. 

Heat the Ghee/ oil in a Kadhai 

Tip in the hing, jeera, bay leaf and methi Dana. Cook for a minute

Add the chopped onions and cook till pink and translucent. 

Immediately add the curd an cook stirring constantly till it comes to a boil.

Cook till the dahi gets thick and lumpy. 

Add the gattas and give it a nice mix being careful not to break the gattas. Add the kasoori Methi.

Add the leftover stock and some more water if needed . Cook till you get a nice thick gravy. Mix in the remaining stuffing .  

Cover and leave for about 1 hour so that the gattas absorb some gravy and become nice and soft. 

Serve with Rice, Roti. 


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