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

3 1/2 tblsp Mustard Oil

1 tsp Mustard Seeds

1 crushed Red Chilli

1 tsp Coriander Powder

1 tsp Dry Mango Powder (amchur)

1 tsp Garam Masala Powder

1 -2 pinch Asafoetida

How to make Methi Gatta :

•    Mix everything methi, gram flour, asafoetida,
•    Add red chilli powder, coriander powder and salt.
•    Mix in mustard oil and enough water to knead into a 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,
•    Add mustard seeds and when the seeds crackle, mix in the gattes.
•    Simmr well till cokked well
•    Mix in coriander powder,
•    Mix crushed red chillies,
•    Mix garam masala powder and amchur powder.
•    For tempering use the following ingredients
•    3 1/2 tblsp Mustard Oil, 1 tsp Mustard Seeds, 1 Red Chilli,
•    1 tsp Coriander Powder, 1 tsp Dry Mango Powder (amchur),
•    1 tsp Garam Masala Powder, 1 -2 pinch Asafoetida.
•    Serve with your fevourite dishes.

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