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photo by Sangeeta Agarwal
Recipe by Sangeeta Agarwal
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Break the dough into equal portions ( about 7-8)
Oil the palms and spread on portion of the dough in the oiled palm Put in a little of the stuffing
Enclose the stuffing with the dough Make it into a small smooth tight ball Repeat the process with the rest of the dough.
Keep remaking the stuffing to add into the gravy.
Boil about 3 cups of water in a large vessel As the water comes to a boil. Add in all the Gatta.
Let them boil on high temperature for about 10-15 mins or till the Gatta start Floating up and get a rough whitish texture Remove.
Keep the stock to add to the gravy later
Cool the Gattas Fry them in hot oil till nice and brownish Remove with a slotted spoon and reserve
Whisk the dahi Add in the ginger garlic paste,coriander powder, red chilli powder, saunf And turmeric powder.
Heat the Ghee/ oil in a Kadhai Tip in the hing, jeera, bay leaf and methi Dana.
Cook for a minute Add the chopped onions and cook till pink and translucent.
Immediately add the curd an cook stirring constantly till it comes to a boil.
Cook till the dahi gets thick and lumpy.
Add the gattas and give it a nice mix being careful not to break the gattas.
Add the kasoori Methi. Add the leftover stock and some more water if needed .
Cook till you get a nice thick gravy. Mix in the remaining stuffing .
Cover and leave for about 1 hour so that the gattas absorb some gravy and become nice and soft.
Serve with Rice, Roti.