Methi Ke Gatte Recipe

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 tblsp mustard oil
Tempering
3 1/2 tblsp 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


Method:
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.
Sauté.
Mix in coriander powder, crushed red chillies, garam masala powder and amchur powder.
Stir to mix well.
Serve hot.