SHAHI GATTE

Preparation Method :

• Mix gram flour with all ingredients of the dough. Add some warm water to make a hard, but pliable dough. Knead well and keep aside covered.
• For the filling, grate khoya and paneer. Mix grated khoya, paneer, chopped green chillies and salt.
• Divide gram flour dough into 3 portions. Roll out a portion to a 5" long rectangular shape and then place khoya-paneer lengthwise on it.
• Carefully cover the filling with the dough on the sides and pinch the ends to seal. Roll nicely on the kitchen platform to make it smooth. Give it a cylindrical shape. Repeat this with the left over dough and filling.
• Boil enough water in a medium deep pan so that the gattas can dip in water properly. Add ½ teaspoon salt.
•  Add these filled gatte in boiling salted water. Boil for about 10 minutes. Remove from water when done. Keep water aside. Let them cool. Cut in to small pieces. Deep fry and keep aside.
• For preparing curry, heat oil, add cumin seeds and asafoetida. When cumin seeds turn golden, add tomato puree, red chilli powder, coriander powder and turmeric powder, cook until oil starts separating.
• Lower the heat and add the yogurt, stirring continuously. Cook till oil separates. Add water of the gattas. Boil. Adjust salt, add garam masala powder.
• Add gatte and cook for 2-3 minutes until gravy thickens.