Govind Gatta Recipe

Preparation time 10-15 minutes
Cooking time 30-35 minutes
Serving 2-4

For Stuffing
5-6 Dried fig, chopped,
4-5 Almonds, chopped,
5-6 Cashewnut, chopped,
1-2 fresh Green chilli, chopped,
1 tbsp Coriander leaves, chopped,
¼ cup Khoya,
Salt to taste,

For Dough
1½ cups Gram flour,
Salt to taste,
½ tsp Turmeric powder,
1 tsp Degi red chilli powder,
1 tsp Coriander powder,
½ tsp Carom seeds,
2 tbsp Ghee,
¼ cup Curd, beaten,

For Poaching
Salt to taste,
1 Dry red chilli,
1 tsp Sugar,
¼ tsp Carom seeds,

Other Ingredients
¼ cup Ghee for frying,

For Curd Mixture
1 cup Curd, beaten,
1 tsp Turmeric powder,
1 tsp Degi red chilli powder,
1¼ tsp Coriander powder,
¼ tsp Asafoetida,
A pinch of cumin powder (optional) ,

For Gravy
2 tbsp Ghee,
1 Bay leaf,
2-3 Dry red chilli,
½ inch Ginger, chopped,
2-3 Garlic cloves, chopped,
1 Green chilli, chopped,
½ tsp Asafoetida,
Curd mixture,
Fried Govind gatte,

For Stuffing
In a bowl add dried fig, almond, cashew nuts, green chillies, coriander leaves, khoya, salt and mix everything properly and keep aside.

For Dough
In a bowl add gram flour, salt, turmeric powder, degi red chilli powder, coriander powder, carom seeds, ghee, curd and knead a soft dough.

For Govind Gatta
Take a small portion from the dough and spread it in hand then add a small amount stuffing and close it up.
Repeat and make rest with the remaining mixture.
Meanwhile in a pot heat water and add salt, sugar, dry red chilli, carom seeds then add the prepared gatta’s in the water and poach then until they start floating on top.
Remove and set aside for a few minutes.
Heat ghee in a pan and shallow fry the poached gatta’s until light golden brown from all sides.
Remove and keep aside for further use.

For Gravy
In a kadai heat ghee and add bay leaf, dry red chillies, ginger, garlic, green chillies, asafoetida and saute for a few seconds.
Now add the curd mixture and stir continuously for 5-6 minutes or until fragrant.
Then add some water and bring it to a boil and add the fried govind gatta in the gravy and cook them on low heat for 5-7 minutes.
Remove and serve hot.

(Recipe by Chef Ranveer Brar)

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