Sahi paneer stuffed Govindagatta. .. Rajasthan Delicu Recipe

Name: Sahi Paneer Stuffed Govindagatta. .. Rajasthan Delicu Recipe
Yield: 4
Cuisine: Rajasthani

Recipe By Santoshbangar

It is traditional dish from Rajasthan very delicious and cook on special funtion

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Sahi paneer stuffed Govindagatta. .. Rajasthan Delicu

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Ingredients for Sahi paneer stuffed Govindagatta. .. Rajasthan Delicu Recipe

As required Gatta
1/4 gram flour (besan)
1/4 tablespoon Oil
0.06 teaspoon Salt
1/4 teaspoon Green chill paste
0.06 teaspoon catch saunth powder
0.06 teaspoon red chili powder
0.06 teaspoon turmeric powder
0.06 teaspoon garam masala
0.13 teaspoon Cumin seeds (Jeera)
1/4 teaspoon green dhaniya.
1.25 tablespoons Dahi
As required A pinch of asafetida (hing)
As required For The Gatta Stuffing:
0.13 cup grated paneer
1/4 tablespoon raisins kaju chopped
1/4 teaspoon Coriander leaves
As required Chopped
As required For gravy:
0.38 cup whisked natural yogurt
1/4 nos tablespoon-ginger-garlic paste
0.13 cup Tomato Puree
1/4 teaspoon coriander powder
1/4 teaspoon red chili powder
0.13 teaspoon turmeric powder
0.13 teaspoon garam masala
1/4 teaspoon Cumin seeds
1/2 teaspoon Kasuri methi
As required A pinch of asafetida (hing)
As required coriandel eaves for garnishing

Directions: Sahi Paneer Stuffed Govindagatta. .. Rajasthan Delicu Recipe

STEP 1.Govind Gatta Dough:
STEP 2.Take a large mixing bowl, and add all the dough ingredients to it. Mix well.
STEP 3.Knead the mixture into a soft dough. Add 1-2 teaspoon water, if needed.
STEP 4.Cover the dough with cling film and keep aside for 30 minutes.
STEP 5.How to Make Stuffing:
STEP 6.Take another mixing bowl, and add all the stuffing ingredients to it. Mix well.
STEP 7.Apply a little oil on your hands, and make 6-8 balls out of dough.
STEP 8.Take 1 dough ball in your hands, and press it to make a flat circle
STEP 9.Put 1/2teaspoon of stuffing mixture on the flat circle, and bind the dough into a ball again.
STEP 10.Do the same with all the remaining dough balls.
STEP 11.Heat a large pan, and add enough water to it
STEP 12.Put steamer or colander on the boiling pot.
STEP 13.Once water boil add the dough balls.
STEP 14.Cover it until fully done flip in between.
STEP 15.Take out the dough balls from the water and set them aside.
STEP 16.Heat another pan, and add enough oil to it for frying the dough balls.
STEP 17.Cover it until fully done flip in between.
STEP 18.Take out the dough balls from the water and set them aside.
STEP 19.Heat another pan, and add enough oil to it for frying the dough balls.
STEP 20.When the oil is hot, add dough balls and fry them till they turn golden brown.
STEP 21./Gravy:
STEP 22.Heat another pan. Add 2 tablespoons oil to it.
STEP 23.When the oil is hot, add cumin, and asafetida.
STEP 24.When they start spluttering, add the -ginger-garlic paste and cook until oil leaves the sides.
STEP 25.Add tomato. Puree and fry till oil leaves sides.
STEP 26.Now add chili powder, coriander powder, turmeric powder, garam masala powder
STEP 27.Add curd and whisk continually
STEP 28.Add fried dough balls, and salt according to taste.
STEP 29.Add water.
STEP 30.Let it boil covered on medium heat for 7-8 minutes.
STEP 31.Remove from heat. Garnish with coriander leaves.

Nutrition
value

212

calories per serving

9 g Fat8 g Protein25 g Carbs2 g FiberOther

Current Totals

Fat
9g
Protein
8g
Carbs
25g
Fiber
2g

MacroNutrients

Carbs
25g
Protein
8g
Fiber
2g

Fats

Fat
9g

Vitamins & Minerals

Calcium
254mg
Iron
3mg
Vitamin A
517mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
35mcg
Vitamin B12
0mcg
Vitamin C
10mg
Vitamin E
1mg
Copper
< 1mcg
Magnesium
70mg
Manganese
< 1mg
Phosphorus
127mg
Selenium
19mcg
Zinc
1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Recipe By Santoshbangar