Govind Gatta: A Taste of Rajasthan

Govind Gatta

Govind Gatta or gram flour dough balls in a creamy yoghurt and cashew nuts gravy, is a mildly spiced dish that melts in the mouth.

Prep time: 1 hour

Caters to: 2 gobblers

Challenge level: Intermediate

From the pantry:

• 250 grams Gram flour
• 2 teaspoons fennel seeds
• 2 teaspoons whole cumin seeds
• 10 grams whole coriander seeds
• 1 tablespoon turmeric powder
• 400 grams curd
• 15 grams mustard oil
• 75 grams cashew nuts (broken)
• 50 grams ginger
• 50 grams garlic
• 250 grams onion
• 2 tablespoon deghi mirch
• 1 ½ tablespoons coriander powder
• 50 grams green chillies
• 25 grams fresh coriander
• 1 tablespoon ghee
• Oil for frying
• Salt to taste
• 3 whole red chillies
• 25 grams mawa
• 25 grams dry nuts
• 50 grams cashew nuts paste
• Nagauri methi for garnish

Cook Away:

1. Prepare a dough using gram flour, fennel seeds, whole cumin seeds, coarsely crushed whole coriander seeds, salt, turmeric, chili flakes, and curd.
2. Make a mixture of dry nuts and mawa.
3. Divide the dough into tennis ball-sized balls and stuff the mawa mixture in them.
4. Steam the dough balls. Drain. Deep fry the dough balls till they turn golden brown.
5. Heat ghee in a kadhai. Add cumin seeds, fennel seeds, and whole coriander seeds and cook till they cackle.
6. Add chopped onions, cook till golden brown in colour. Add chilli powder, turmeric powder, coriander powder, and sauté for 2 minutes.
7. Add beaten curd and cashew nuts paste. Cook till oil floats to the top.
8. Add gram flour dumplings and finished with nagauri or kasuri methi.

Featured Image Courtesy: Sangeeta’s Kitchen- Veg Recipes Of India