गोविंद गट्टे और मखाना | Govind Gatte Aur Makhana | Sanjeev Kapoor Khazana

An amazing and super flavourful recipe that will definitely win your family’s heart!

GOVIND GATTE AUR MAKHANA

Ingredients

1½ cups Tata Sampann Fine Besan
½ cup puffed lotus seeds
½ tsp carom seeds (ajwain)
¼ tsp asafoetida (hing)
Salt to taste
¼ tsp dried fenugreek leaves (kasuri methi) powder
2 tbsps ghee
½ tsp turmeric powder
½ tsp red chilli powder
2-3 tbsps yogurt
Stuffing
½ cup khoya/maya
Salt to taste
8-10 cashew nuts, roasted and coarsely crushed
2 tbsps raisins
Gravy
1 tbsp + 1 cup yogurt
Salt to taste
¾ tsp turmeric powder
1 tsp + 2 tbsps ghee
¾ tsp asafoetida (hing)
Oil for deep frying
1 bay leaf
1 tsp cumin seeds
½ inch cinnamon stick
½ tbsp ginger paste
1 tsp red chilli powder
1 tbsp coriander powder
½ tsp cumin powder
1 cup fresh tomato puree
2 dried red chillies
¼ tsp dried fenugreek leaves (kasuri methi) powder + for sprinkling
Chopped fresh coriander leaves for garnish

Method

1. In a large bowl, add Tata Sampann Fine Besan,carom seeds andasafoetida, salt, kasuri methi powder, ghee and mix well.
2. Add turmeric powder, red chilli powder and yogurt and mix well. Knead to a stiff dough. Set aside for 5 minutes.
3. For the stuffing, take khoya, salt, cashew nuts and raisins and mix well.
4. To make the ghatte, take a portion of the dough and shape it into a ball, flatten it and press to spread the dough and stuff with a portion of the prepared stuffing and bring the sides to seal. Shape it into a ball.
5. Boil sufficient water in a deep pan, add salt, ¼ tsp turmeric powder and 1 tbsp yogurt and 1 tsp ghee and mix.
6. Add ¼ tsp asafoetida and add the prepared ghatte and boil for 7-10 minutes. Take them out and reserve the liquid.
7. Heat sufficient oil in a kadai, deep fry the prepared ghatte till golden brown and crisp. Drain on an absorbent paper.
8. Heat remaining ghee in a non-stick pan, add bay leaf, cumin seeds and cinnamon stick and sauté till fragrant.
9. Add remaining asafoetida and 2 tbsps water and mix well. Add ginger paste and mix well.
10. Add salt, remaining turmeric powder, red chilli powder, coriander powder, cumin powder and mix well. Add 2 tbsp water and mix, cook for a minute.
11. Add fresh tomato puree and mix well. Cover and cook till the fat separates, sautéing occasionally.
12. Add dried red chilli and mix well, reduce the heat to low and add remaining yogurt and continuously mixing.
13. Add puffed lotus seeds and continuously keep mixing for 2-3 minutes.
14. Add the reserved liquid into the gravy and mix well. Add the prepared ghaates and sprinkle dried fenugreek leaves powder and mix well. Cover and cook for 10 minutes. Switch the heat off.
15. Transfer into a serving bowl, garnish with chopped coriander and dried fenugreek leaves powder.

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