A lovely Rajasthani Shahi Variation of Gatta.
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.
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.