Chef Ranveer Brar shares govind gatta recipe to try on special occasions: See step-by-step preparation

Ingredients

For stuffing

• 5-6 dried figs, chopped
• 4-5 almonds, chopped
• 5-6 cashew nuts, chopped
• 1-2 fresh green chilli, chopped
• 1 tbsp coriander leaves, chopped
• ¼ cup khoya
• Salt to taste

For dough

• 1½ cups gram flour (besan)
• Salt to taste
• ½ tsp turmeric powder
• 1 tsp degi red chilli powder
• 1 tsp coriander powder
• ½ tsp carom seeds
• 2 tbsp ghee
• ¼ cup curd, beaten

For poaching

• Water
• Salt to taste
• 1 dry red chilli
• 1 tsp sugar
• ¼ tsp carom seeds

Other ingredients

For curd mixture

• 1 cup curd, beaten
• 1 tsp turmeric powder
• 1 tsp degi red chilli powder
• 1¼ tsp coriander powder
• ¼ tsp asafoetida (hing)
• A pinch of cumin powder (optional)

For gravy

• 2 tbsp ghee
• 1 bay leaf
• 2-3 dry red chillies
• ½ inch ginger, chopped
• 2-3 garlic cloves, chopped
• 1 green chilli, chopped
• ½ tsp asafoetida (hing)
• Curd mixture
• Fried govind gatta

For garnish

Method of preparation

For stuffing

1. In a bowl, add chopped dried figs, almonds, cashew nuts, green chillies, coriander leaves, khoya, and salt, and mix everything properly, then keep aside.

For dough

1. In a bowl, add gram flour, salt, turmeric powder, degi red chilli powder, coriander powder, carom seeds, ghee, curd, and knead a soft dough.

For govind gatta

1. Take a small portion of the dough and spread it in your hand, then add a small amount of stuffing in the centre and close it up.
2. Repeat and make the rest with the remaining mixture.
3. Meanwhile, in a pot, heat water and add salt, sugar, dry red chilli, and carom seeds, then add the prepared gattas to the water and poach them until they start floating on top.
4. Remove and set aside for a few minutes.
5. Heat ghee in a pan and shallow-fry the poached gattas until light golden brown on all sides.
6. Remove and keep aside for further use.

For curd mixture

1. In a bowl, add curd, turmeric powder, degi red chilli powder, coriander powder, asafoetida, cumin powder and mix everything together, then set aside.

For gravy

1. In a kadai, heat ghee and add bay leaf, dry red chillies, ginger, garlic, green chillies, asafoetida and saute for a few seconds.
2. Now add the curd mixture and stir continuously for five to six minutes or until fragrant.
3. Then add some water, bring it to a boil, add the fried govind gatta to the gravy, and cook on low heat for five to seven minutes.
4. Remove and serve hot in a bowl, then garnish with coriander leaves.

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