Methi Ke Gatte

A flavorful Rajasthani-style dish made with methi-infused besan dumplings tossed in aromatic tempering.

Ingredients

1. **For Gatte Dough

   • 2–3 pinches asafoetida
   • 1 tsp red chilli powder
   • 2 cups chopped fenugreek leaves (methi)
   • 1 tsp coriander powder
   • 3 cups bengal gram flour (besan)
   • Salt to taste
   • 3 1/2 tbsp mustard oil

2. **For Tempering

   • 3 1/2 tbsp mustard oil
   • 1 tsp mustard seeds
   • 1 crushed red chilli
   • 1 tsp coriander powder
   • 1 tsp dry mango powder (amchur)
   • 1 tsp garam masala powder
   • 1–2 pinches asafoetida

3. Other

   • Water as needed for kneading and boiling

Instructions

1. **Prepare the gatte dough

   • Mix methi, besan, asafoetida, red chilli powder, coriander powder, and salt.
   • Add mustard oil and enough water to knead into a firm dough.
   • Divide the dough into equal portions and roll into cylindrical shapes.

2. **Cook and cut the gatte

   • Bring water to a boil in a pot.
   • Add the dough cylinders and boil for 15–20 minutes.
   • Drain, allow to cool, and cut into 1-inch pieces.

3. **Temper and sauté the gatte

   • Heat mustard oil to smoking point, switch off heat, and let it cool slightly.
   • Reheat the oil, add asafoetida and mustard seeds, letting them crackle.
   • Add the gatte pieces and sauté.
   • Mix in coriander powder, crushed red chilli, garam masala, and amchur powder.
   • Stir well and serve hot.