Ingredients


  • 2 - 3 pinch asafoetida
  • 1 tsp red chilli powder
  • 2 cup fenugreek leaves (methi) chopped
  • 1 tsp coriander powder
  • 3 cup Bengal gram flour (besan)
  • salt to taste
  • 3 1/2 tblsp mustard oil

Tempering


  • 3 1/2 tblsp Mustard Oil
  • 1 tsp Mustard Seeds
  • 1 Red Chilli crushed
  • 1 tsp Coriander Powder
  • 1 tsp Dry Mango Powder (amchur)
  • 1 tspGaram Masala Powder
  • 1 -2 pinch Asafoetida

How to make methikegatte


  • Mix everything methi, gram flour, asafoetida, red chilli powder, coriander powder and salt.
  • Mix in mustard oil and enough water to knead into firm dough.
  • Divide into equal parts and roll into cylinders.
  • Boil some water in a pot and mix in these cylinders (gattes) for 15 - 20 minutes.
  • Drain, cool and cut into 1" long pieces.
  • Heat up oil to smoking point.
  • Take off the heat up and cool slightly.
  • Heat up again, mix in asafoetida, mustard seeds and when the seeds crackle, mix in the gattes.
  • Saute.
  • Mix in coriander powder, crushed red chillies, garam masala powder and amchur powder.
  • Stir to mix well.
  • Serve hot.
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