Govind Gatte Stuffed Dumplings in Tomato Gravy
A chickpea flour recipe of stuffed dumplings in a yogurt based gravy
Servings Prep Time
5people 10min
Cook Time
Servings Prep Time
5people 10min
Cook Time
For the Stuffing
For the Gravy
For the dough
Making of Gatte
For making the stuffing
  1. Heat the ghee and add cashews and saute for 20 seconds, add raisins and saute for 30 seconds, add paneer, salt and chill powder and further saute for 40 seconds and remove from flame.
For making Gatte
  1. Mix all the ingredients and taste for spice and salt levels. Bind all the ingredients into a smooth dough.If need more water for dough add yogurt.
  2. Roll the dough into a long cylinder shape.
  3. Cut about 1/4 inch pieces of the dough. I was able to make about 22-23 pieces
  4. Make a ball of each piece and flatten it a bit between the palms and afterwards use the fingers to pat it and make it a little bigger. Fill about 1/2 tsp of the stuffing on it.
  5. Fold the edges of the dough inwards and make a con shape. If it s not easy to fold in a cone shape, first make a ball and then make a cone shape. Alternatively you can leave them as balls too. But typically this being royal, the cone shape associated was to make it extra ordinary.
  6. Boil about 3/4 liters of water and add salt, yogurt and ghee. Add the cone gatte to it, ensuring that the quantity of water is sufficient for it to be submerged completely.
  7. Boil the gatte for about 10-11 minutes till they are completely cooked and rise to the top.
  8. While the gate are boiling heat the oil in a pan, once it warms up, keep it on a low flame. As soon as the gatte are cooked, instantly drop them into the oil for frying.Once they are light beige in color, remove from oil and cool.
Making the gravy
  1. Heat the oil and asafetida, dried red chillies and cumin seeds and allow the seeds to get slightly brown. Add fennel seeds, coriander powder, chill powder,salt and sauté the ingredients on a low flame for about a minute till you get the roasted aroma of the chickpea flour.
  2. Add yogurt and continue to simmer the gravy stirring continuously as otherwise the yogurt will break.
  3. Once the oil starts separating out, add the Govind Gatte to the gravy and simmer on low flame for about 10 minutes, and add about a cup of water, so that the gravy does not thicken too much while its cooking.
  4. Remove from flame and serve immediately or before serving add some water to keep the consistency fluid and then warm and serve with bread, rice or puri
  5. Enjoy the royal feast at home with this royal dish of Govind Gatte, accompanied here with Puri, Dahivada, Moong and Kadhi. All items of a Jain aatham chaudas 🙂
Recipe Notes


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.

Instinct Factor

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.

Feel Factor

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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