Ingredients
- 2 – 3 pinch asafoetida
- 1 tbsp red chilli powder
- 2 cup fenugreek leaves (methi) chopped
- 1 tbsp coriander powder
- 3 cup bengal gram flour (besan)
- salt to taste
- 3 1/2 tbsp mustard oil
- 1/2 tbsp Mustard Oil
- 1 tsp Mustard Seeds
- 1 Red Chilli crushed
- 1 tbsp Coriander Powder
- 1 tbsp Dry Mango Powder (amchur)
- 1 tbsp 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.
Saut
Mix in coriander powder, crushed red chillies, garam masala powder and amchur powder.
Stir to mix well.
Serve hot.
