Methi ke gatte is prepared by adding fenugreek leaves into the chickpea flour dough along with some aromatic Indian spices. Gattes are specialties of Rajasthan. Basically gattes are prepared with chickpea flour and simmer in a rich gravy of tomato and some spices but these are tossed in spice mix. These methi ke gatte is had as a snack along with any chutney, tea or coffee.
You can prepare these spicy and mouth-drooling methi ke gatte for your guests. They will love it for sure! Fenugreek leaves not only enhances the taste but also the nutritional values of these gattes. Kids will love them as well. So, definitely try out making methi ke gatte with these easy to follow step-by-step instructions. Enjoy!
Pluck the fenugreek leaves and discard its stalks. Wash the leaves twice with water. Place them on a colander so that the excess water gets drained out and the leaves become dry. After that, make a bunch of fenugreek leaves and finely chop the leaves.
Take chickpea flour in a big mixing bowl and add chopped fenugreek leaves into it along with ½ tsp salt, less than ¼ tsp red chilly powder, 1 pinch asafoetida, 1 tsp coriander powder, 1 pinch baking soda, curd and 2 tsp of oil. Mix everything really well.
Add water in small portions and knead soft dough as required for making paranthas. Grease the hands and knead the dough until it becomes smooth. 1 tbsp of water is used for kneading this much of flour. Dough is now ready.
Now prepare balls for gatte. For this, grease the palms with some oil and pinch some dough. Roll it out shaping it in cylindrical form. Place it on a plate. Similarly, prepare the rest of the cylindrical shaped dough until the dough is utilized completely.
Place a vessel on flame and pour about 1 litre of water into it. Cover the vessel so that the water starts simmering quickly. Once the water starts boiling, gently drop cylindrical dough balls one-by-one into the water so that the water keeps boiling.
Now partially cover the vessel with a plate and boil the dough ball on high flame. Don’t cover the vessel completely or else the water will start spilling out of it. Stir and check at regular intervals. After 3- 4 minute, remove the lid and check the dough balls. They are floating on the water. Again cover the vessel partially and cook them on high flame. There should be constant boil in the water. Check later.
After a while, remove the lid. Dough balls are boiled aptly. It took 17-18 minutes to boil them. Now turn off the flame. Transfer the dough ball on a plate. Dough balls have turned puffy that means gatte will become soft. Allow them to cool down completely.
Now the dough balls have cooled down completely. Take a dough ball and cut it into ½ -3/4 inch pieces. Likewise, cut the rest of the dough balls. Gattes are ready to get fried.
Place a pan on flame and pour 2-3 tbsp of oil into it. When the oil gets heated aptly, add cumin seeds into it along with mustard seeds. Keep the flame on low to prevent the masala from burning. Once the seeds starts spluttering, add chopped ginger, chopped green chilly, asafoetida, salt, dry mango powder and red chilly powder into it. Saute the masala.
Now add the gatte into the masala. Mix it really well until each gatte gets nicely coated with the spices. Keep flipping their sides and shallow fry them until they get crispy. Roast each side fore about 2 minutes and then flip its side.
Gatte are now fried aptly. Turn off the flame. Transfer the fried gatte on a serving plate.
Garnish these crisp and lip-smacking methi gatte with some green coriander sprigs and serve them steaming hot as it is as a snack or have it whenever you crave for it.
- If you don’t like eating spicy food then skip red chilly powder and if you prefer eating spicy food then increase the quantity of red chilly powder.
- If you want to prepare gatte ki sabzi then prepare gravy and directly add the gatte into it. Then there is no need of shallow frying the gatte separately. Gravy methi gatte sabzi will be ready.
- Make sure that the dough prepared is not too soft or too stiff. Knead it until it becomes smooth. While boiling the gatte, there should be a constant boil into the water. Drop gatte one-by-one to maintain the constant boil in the water. Keep the flame on high. If the water is not boiling properly then the gatte may splatter into the water.
- Chickpea flour – 2 cups (200 grams)
- Fenugreek leaves – 100 grams
- Curd – 2-3 tbsp
- Oil – 4 tbsp
- Green coriander – 2-3 tbsp (finely chopped)
- Ginger baton – 1 inch (finely chopped)
- Green chilly – 1 (finely chopped) (deseeded)
- Dry mango powder – ½ tsp
- Salt – 1 tsp or to taste
- Asafoetida – 2 pinches
- Baking soda – 1 pinch (optional)
- Coriander powder – 1 tsp
- Red chilly powder – ½ tsp
- Red/yellow mustard seeds – ¼ tsp
- Cumin seeds – ½ tsp
- Make a bunch of fenugreek leaves and finely chop the leaves.
- Take chickpea flour and add chopped fenugreek leaves into it along with ½ tsp salt, less than ¼ tsp red chilly powder, 1 pinch asafoetida, 1 tsp coriander powder, 1 pinch baking soda, curd and 2 tsp of oil. Add water in small portions and knead soft dough.
- Roll it out shaping it in cylindrical form.
- Drop cylindrical dough balls in boiling water.
- After a while, remove the lid. Dough balls are boiled aptly.
- Take a dough ball and cut it into ½ -3/4 inch pieces.
- Place a pan on flame and pour 2-3 tbsp of oil, cumin seeds, mustard seeds, ginger, green chilly, asafoetida, salt, dry mango powder, red chilly powder and gatte. Mix it really well until each gatte gets nicely coated with the spices. Transfer the fried gatte on a serving plate.
- Garnish these crisp and lip-smacking methi gatte with some green coriander sprigs and serve them steaming hot as it is as a snack or have it whenever you crave for it.
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