BESAN KE SHAHI GATTE

Ingredients


Gram flour (besan) 2 cups
Yogurt, whisked1 1/2 cups
Ginger, chopped1/2 inch piece
Salt to taste
Soda bicarbonate 1/4 teaspoon
Mawa (khoya) 100 grams
Cottage cheese (paneer) 100 grams
Green chillies, chopped2
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Red chilli powder 1 tablespoon
Coriander powder 2 tablespoons
Asafoetida a pinch
Turmeric powder 1 teaspoon
Tomato paste 1 cup
Garam masala powder 1/2 teaspoon

Method

Mix gram flour with half a cup of yogurt, ginger, salt, soda, and enough water to make a hard dough. Knead well and set aside.
Grate mawa and paneer. Add green chillies and salt. Mix well.
Divide gram flour dough into marble sized portions and stuff mawa-paneer mixture into them. Give a cylindrical shape.
Boil these stuffed gatte in three cups of salted water for ten to fifteen minutes.
Drain and set aside. At this stage they can be fried too.
For preparing gravy, heat oil, add cumin seeds, brown them and then add red chilli powder, coriander powder, asafoetida and turmeric powder.
Cook until oil starts separating. Add tomato paste.
Lower heat and add remaining yogurt, stirring continuously.
Adjust salt, add garam masala powder and half a cup of water if the gravy is too thick.Add gatte and continue to cook until gravy thickens.
Serve hot.