|
Shahi Gatte Recipe
| Preparation Time | |
|---|---|
| Difficulty | Easy |
| Occasion | General, Party |
| Recipe Type | Breakfast, Vegetarian |
| Cuisine | West India |
Shahi Gatte
Ingredients
| Ingredient | Quantity | Calories | Fat | Cholestrol |
|---|---|---|---|---|
Besan |
200 gram | 772 | 13.4 | |
Coriander Powder |
1 teaspoon | 5.78 | 0.05 | |
Ghee |
2 tablespoon | 496.2 | 53.76 | 13.98 |
Curd |
250 gram | 152.5 | 8.25 | |
Salt |
1 teaspoon | 0 | ||
Oil |
2 teaspoon | 161.28 | 22.66 | 0.02 |
Red Chili Powder |
1 teaspoon | 14.4 | 0.21 | |
Haldi Powder |
1 pinch | 24.24 | 0.45 | |
| 1626.4 | 98.78 | 14 | ||
Preparation Method
- 1 Mix Besan while adding 1/2 tsp Salt, 1/2 tsp Red Chili Powder, 1/2 tsp. Coriander Seeds powder and Ghee.
- 2 Make a stiff dough. Make 5-6 thin and long strips of the dough.
- 3 Put these strips in Boiling Water and cook for 5 minutes.
- 4 Cut these gattas into small pieces.
- 5 Strain the Curd through a strainer. Add 1/2 tsp. Salt, 1/2 tsp Red Chili Powder, 1/2 tsp.
- 6 Coriander Seeds powder and Haldi to the Curd. Mix well. Add the gatta pieces. Heat Oil in a kaCurd. Put the tadka of Cumin and add the Curd mixture.
- 7 Cook it for 5-7 minutes while stirring continuously Till it comes to a bOil.
- 8 Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
- 9 Finally put the tadka of Red Chili Powder. Serve shahi gatta curry with missi roti and pakori ki kadhi.
