Shahi Gatte
Ingredients
Directions
Make the gatta
Mix the besan while adding ½ tsp salt, ½ tsp red chili powder, ½ tsp dhaniya powder and ghee.
Make a stiff dough.
Make 5-6 thin and long strips of the dough.
Put these strips in boiling water and cook for 5 minutes.
Cut these gattas into small pieces.
Make the curd sauce
Strain the curd through a strainer.
Add ½ tsp salt, ½ tsp red chili powder, ½ tsp dhaniya powder and haldi to the curd and mix well.
Add the gatta pieces.
Cook and serve
Heat oil in a kadahi.
Put the tadka of jeera and add the curd mixture.
Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
Simmer the flame and cook for another 5-7 minutes, then turn off the gas.
Finally put the tadka of red chili powder.
Serve it with Missi Roti and Pakori ki Kadhi.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Besan
- Gram flour forms the stiff dough that holds the gatta strips together while they cook.
- Curd
- Adds tangy acidity and body to the sauce, and its moisture carries the spices.
- Ghee
- Adds fat to the dough, making the gattas softer and richer in flavour.
The step that matters
Stirring the curd mixture while it heats. Curd is prone to splitting when heated. Stirring continuously as it comes to a boil keeps the proteins from clumping and separating, so the sauce stays smooth.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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