Ingredients
- 2 – 3 pinch asafoetida
- 1 tsp red chilli powder
- 2 cup fenugreek leaves (methi) chopped
- 1 tsp coriander powder
- 3 cup Bengal gram flour (besan)
- salt to taste
- 3 1/2 tbsp mustard oil
- Tempering
- 3 1/2 tbsp Mustard Oil
- 1 tsp Mustard Seeds
- 1 Red Chilli crushed
- 1 tsp Coriander Powder
- 1 tsp Dry Mango Powder (amchur)
- 1 tsp Garam Masala Powder
- 1 -2 pinch Asafoetida
How to make Methi ke Gatte
· Mix everything methi, gram flour, asafoetida, red chilli powder, coriander powder and salt.
· Mix in mustard oil and enough water to knead into a firm dough.
· Divide into equal parts and roll into cylinders.
· Boil some water in a pot and mix in these cylinders (gattes) for 15 – 20 minutes.
· Drain, cool and cut into 1″ long pieces.
· Heat up oil to smoking point.
· Take off the heat up and cool slightly.
· Heat up again, mix in asafoetida, mustard seeds and when the seeds crackle, mix in the gattes.
· Mix in coriander powder, crushed red chillies, garam masala powder and amchur powder.
· Stir to mix well and serve hot.
