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

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.