Methi Ke Gatte

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

1. Clean, wash and chop methi. Mix together methi, gram flour, asafoetida, red chilli powder, coriander powder and salt.
2. 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).
3. 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.
4. 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