Rajasthani Shahi Gatte – Cottage cheese and nuts stuffed gram flour dumpling in spicy yogurt gravy

Hello foodies,

Everyone loves the Besan gatte ki sabji but today I am sharing shahi (Royal) version called Shahi Gatte. I used nuts (cashews and rasins) and paneer (cottage cheese) in stuffing. These stuffed gattas (dumplings) are served in spicy yogurt and gram flour gravy.
Enjoy this traditional dish from Rajasthan.

Recipe will serve – 2

Ingredients:-

For dough for gattas:-
Gram flour – ¾ cup
Carom seeds – ½ tsp
Turmeric powder – ¼ tsp
Red chili powder – 1 tsp
Oil – 2 tbsp
Coriander powder – ½ tsp
Garam masala – ¼ tsp
Yogurts – 2 tbsp
Water – 1 tbsp+ for boiling gattas
Salt as per taste

For stuffing:-

Grated Cottage cheese/ paneer – ¼ cup
Kasuri methi – 1 tsp
Salt – a pinch
Black pepper powder – ¼ tsp
Chopped cashews – 3 tbsp
Rasins – 2 tbsp

For gravy:-

Yogurt – ½ cup
Gram flour – 2 tbsp
Gram masala – a pinch
Turmeric powder – ¼ tsp
Coriander powder – ½ tsp
Red chili powder – ½ tsp
Chopped green chilies – 2
Oil – 2 tbsp
Garlic cloves – 2-3
Mustard seeds – ½ tsp
Kasuri methi – 1 tsp
Water – 1 cup
Salt as per taste

Directions:-

1) In a mixing bowl add all above mentioned ingredients for making dough except water and mix well.
2) Now using little water at a time knead dough.
3) Now in a small mixing bowl add chopped cashews and raisins and set aside
4) Now in another bowl add rest of stuffing ingredients and mix well.
5) Divide the dough in small balls and take one ball and make it flat with help fingers add ½ tsp stuffing and nuts in it and make round ball again. Do the same with rest of the dough.
6) In a deep vessel boil water with ¼ tsp salt.
7) Add stuffed gattas in boiling water and let the gattas boil for about 15 mins.
8) Once done take out the gattas from boiling water and set aside.
9) Now in a mixing ball add yogurt, gram flour, garam masala, turmeric powder, red chili powder, salt, coriander powder and water.
10) Whisk well and make smooth batter. Make sure there is no lump in the batter.
11) Heat oil in deep bottom pan. Once oil is hot add mustard seeds.
12) When the seeds crackled add finely chopped garlic and stir it for 15 seconds.
13) Now add karsuri methi and green chili. Mix well.
14) Add yogurt and gram flour batter and mix well. Add water if needed.
15) Keep stirring this batter for about 10 mins unless you will get grainy textured gravy.
16) Once gravy comes to boiling slow the flame and let it cook for about 10 more mins.
17) Now add boiled gattas in the gravy and let it cook for again 7-10 mins on slow flame.
18) Cooking on slow flame will help the gattas to soak gravy.
19) Serve hot with paratha or naan.

My Notes:-

1) You can use mawa/ khoya in place of paneer.
2) You can also add your choice of nuts in stuffing.