Methi malai gatta

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Hard

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  • 2 cups gram flour
  • 1/2 tsp - ajwain
  • 1 cup - methi (fenugreek leaves), chopped
  • 1/2 tsp - salt
  • For gravy:
  • 2 tbsp - ghee or oil
  • 2 onions (grated)
  • 1 tbsp - ginger-garlic paste
  • 4 tomatoes, (pureed)
  • 1 tsp - dhania powder
  • 1/2 tsp - chilli powder
  • 1/4 tsp - haldi powder
  • salt to taste1/2 cup - cream
  • 1/2 tsp - garam masala
  • 1/4 tsp - green cinnamon powder For garnishing: Green coriander leaves
  • Ginger julienne

How to Make Methi malai gatta

  • Put gram flour, ajwain, chopped methi, green chillies, salt and oil in a basin.
  • Slowly, add enough water and knead a stiff dough.
  • Roll into finger size rolls and put into 3 cup -s boiling water.
  • Allow to cook for 4 mins.
  • Remove from fire, reserve liquid and cut methi gattas into 1 inch pieces. Keep aside.
  • To make the gravy, heat oil and fry onions till they become light golden.
  • Add ginger-garlic paste and tomato puree.
  • Fry till oil separates.
  • Add dhania powder, chilli powder, haldi and salt.
  • Now add enough water in which gattas were boiled according to gravy required.
  • Add gattas, cook for 3-4 mins on low flame, add cream and remove from fire.
  • Ladle into serving dish and sprinkle garam masala, cinnamon powder and garnish with coriander leaves and ginger julienne.