The original recipe has mava powder which I replaced it with paneer,as I feel paneer is more healthier and tastier.
If you like kasuri methi, sprinkle about a tsp of methi powder in the gravy while warming before serving.
Getting the cone shape could be challenging so ensure that flatten ball of the dough is not too thin, as otherwise it will break while frying or steaming.
Even though the list of ingredients are way too many, the making of the dish is relatively simple and it just fill your home with aroma of spices and one can easily fall in love with the crispy fried Govind Gatte as snack or the crisp yet soft Govind Gatte in the tangy tomato yogurt gravy. I have found another jewel of the Rajasthani cuisine that promises to be on our list of enchanting flavorful recipes.
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