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Bikaneri Shahi Gatte Recipe

Bikaneri Shahi Gatte is a popular Indian Side Dish
Author :
 
On :
Monday, 22 May, 2017
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

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:

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




     

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