Ingredients

• For gatte:
• 100 gms - Besan/gram flour
• 200 gms - Atta/wheat flour
• 1/2 tsp - ajwain/carom seeds
• 2 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• 1 tsp -dhaniya/coriander powder
• 1 tsp - oil
• 1 tsp salt
• Warm water to knead
• For stuffing:
• 50 gms - shredded fresh coconut
• 1 tsp - chopped green chillies
• 1 tsp - chopped ginger
• 2 tsp - chopped capsicum
• 1 tsp- fresh coriander leaves
• 2 tsp - boiled, mashed peas
• 1 tsp - chopped cashews
• 1 tsp - chopped kismis
• salt to taste
• A pinch of powdered sugar
• 1/2 - tsp lemon juice
• For gravy:
• 2-3 tbsp - oil
• 4 tbsp - dhaniya/coriander powder
• 150 gms - curd/yoghurt
• 1/2 tsp - turmeric powder
• 3 tsp - red chilli powder
• 1 tsp - besan/gram flour
• 1 tsp - cumin/jeera/fennel/shahi jeera
• 1 cup - water which is strained after gatte have been boiled in them
• Salt to taste
• 1 tsp -powdered sugar

How to Make Bikaneri Shahi Gatte

• For gatte:
• Mix together all the ingredients and knead well with warm water.
• Now divide the entire dough into small balls of equal size.
• Press each ball into a small circle and give a shape of a 'santa claus' hat or a 'cone'.
• In a big bowl, heat water and drop in these gatte caps and boil for 10 to 15 minutes. For stuffing:
• Mix in all the ingredients and keep ready in the fridge before the gatte have boiled. For gravy:
• Heat oil in a kadhai and drop in the jeera.
• Now mix in the besan and dhaniya powder in the curd and keep separately.
• Now add in the haldi powder and red chilli powder in the heated oil.
• Turn off the gas and add curd-besan mixture in the oil and keep stirring the mixture so curd does not curdle.
• Now add salt, sugar and let it come to 2-3 boils.
• Add enough water to make the gravy like consistency. Assembling:
• As soon as the gatte are boiled, strain and immediately fill with the stuffing.
• Add these stuffed caps in the besan gravy and keep for 1 boil.
• Garnish with 'varg' and a sprig of dhaniya leaf.
• Serve hot with baati or roti.