Methi Ke Gatte is a very popular and delicious sabzi of Rajasthan
Preparation time:25
Cooking Time:20 min
serves-4
Ingredients:
- Asafoetida-2 - 3 pinch
- Red chilli powder-1 tsp
- Fenugreek leaves (methi) chopped-2 cup
- coriander powder-1 tsp
- Bengal gram flour (besan)-3 cup
- Mustard oil-3 1/2 tblsp
- Salt to taste
Tempering:
- Mustard Oil-3 1/2 tblsp
- Asafoetida-1 -2 pinch
- Coriander Powder-1 tsp
- Mustard Seeds-1 tsp
- Red Chilli crushed-2
- Dry Mango Powder (amchur)-1 tsp
- Garam Masala Powder-1 tsp
Method:
- Mix everything methi, gram flour, asafoetida, red chilli powder, coriander powder and salt.
- Mix in mustard oil and enough water to knead into a firm dough.
- Divide into equal parts and roll into cylinders.
- Boil some water in a pot and mix in these cylinders (gattes) for 15- 20 minutes.
- Drain, cool and cut into long pieces.
- Heat up oil to smoking point.
- Take off the heat up and cool slightly.
- Heat up again, mix in asafoetida, mustard seeds and when the seeds crackle, mix in the gattes.
- Mix in coriander powder, crushed red chillies, garam masala powder and amchur powder.
- Stir to mix well.
- Serve hot.
