Methi Ke Gatte Recipe

• 3 pinch Asafoetida
• 1 tsp Red Chili Powder
• 2 cup Fenugreek Leaves (methi), chopped
• 1 tsp Coriander Powder
• 3 cup Bengal Gram Flour (besan)
• Salt, to taste
• 3½ tbsp Mustard Oil
  
  For Tempering
• 3½ tbsp Mustard Oil
• 1 tsp Mustard Seeds
• 1 Whole Red Chili, crushed
• 1 tsp Coriander Powder
• 1 tsp Dry Mango Powder (amchur)
• 1 tsp Garam Masala Powder
• 2 pinch Asafoetida

• Take a bowl and mix fenugreek leaves, gram flour, asafoetida, red chili powder, coriander powder and salt in it. Stir well.
• Now, put mustard oil and some water in it and knead it to firm dough.
• Divide it into equal parts and roll it into cylinderical-shape, on a flat surface.
• Boil water in a pan and add the cylinderical dough (gatte) to it. Boil them for 15 to 20 minutes.
• Drain out water and cut the gatte in 1-inch long pieces.
• Take a pan and heat oil in it, to smoking point and then let it cool.
• Heat again and mix in asafoetida and mustard seeds.
• When the seeds start to crackle, mix in the gatte.
• Put coriander powder, crushed red chili, garam masala powder and amchur powder in it and stir well.
• Serve hot with chapattis.