By Tarishi Shrivastava
October 6, 2024
Govind Gatta is a Rajasthani classic where besan dumplings are stuffed with dry fruits, boiled and then simmered in a creamy yoghurt based gravy. This royal dish is full of strong flavours and spices and is served during special occasions and festivals. Here is how to make this at home:
For the Gatta Balls: 1 cup besan 2 tbsp ghee 1 tsp ajwain ¼ tsp turmeric powder ½ tsp red chili powder Sendha namak to taste 2 tbsp khoya 2 tbsp mixed dry fruits (cashews, raisins, almonds) Fresh coriander leaves
For the Gravy: 1 cup thick curd 2 tbsp besan 2 tbsp ghee 1 tsp cumin seeds 2 cloves ½ inch cinnamon stick 1 tsp ginger paste 1 tsp coriander powder ½ tsp garam masala Salt to taste
Mix besan, ghee, ajwain, salt, turmeric and red chili powder. Add water and knead into a soft dough.
Make small balls from the dough. Stuff each with khoya, dry fruits and coriander. Seal properly.
Boil water in a pan, add the gatta balls and cook for 8-10 minutes. Remove and set aside.
Heat ghee, add cumin seeds, cloves and cinnamon. Then add ginger paste and besan, stir until aromatic.
Add whisked curd, spices and 1 cup water. Simmer for 5 minutes.
Cut the boiled gattas into pieces and add to the gravy. Let it cook for another 10 minutes.
Garnish with fresh coriander and serve hot with roti or rice.