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Main Ingredients | Fenugreek leaves (methi), Gram flour |
Cuisine | Rajasthani |
Course | Main Course Vegetarian |
Prep Time | 16-20 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Methi Ke Gatte
- 1 large Fenugreek leaves (methi)
- 3 cups Gram flour
- 2-3 pinches Asafoetida
- 1 teaspoon Red chilli powder
- 1 teaspoon Coriander powder
- to taste Salt
- 3 1/2 tablespoons Mustard oil
- 1 teaspoon Mustard seeds
- 1-2 pinches Asafoetida
- 1 Whole dry red chilli,crushed
- 1 teaspoon Coriander powder
- 1 Dry mango powder (amchur)
- 1 Garam masala powder
Method
- Clean, wash and chop methi. Mix together methi, gram flour, asafoetida, red chilli powder, coriander powder and salt.
- Add mustard oil and enough water to knead into a firm dough . Divide into equal sized portions and roll into cylinders. Keep five to six cups of water to boil in a deep pan. As the water begins to boil, add these cylinders (gatte).
- Boil for fifteen to twenty minutes. Drain, cool and cut into one inch long pieces. For tempering, heat oil to smoking point. Remove from heat and cool slightly.
- Heat again, add mustard seeds and asafoetida. When mustard seeds begin to crackle, add the gatte. Sauté for a few minutes. Remove stem and crush red chilli. Add coriander powder, crushed red chilli, garam masala powder and amchur powder. Stir to mix well. Serve hot.
Nutrition Info
Calories | 380 |
Carbohydrates | 23.6 |
Protein | 8.5 |
Fat | 28.3 |
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