Recipe Counter

Bikaneri Shahi Gatte

Recipe by
Total Time:
1 hour
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Pepper Chicken, Best Jhinge aloo posto, Easy Low fat Cauliflower cheese

Rate This Recipe
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

  • 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.