An amazing and super flavourful recipe that will definitely win your family’s heart!GOVIND GATTE AUR MAKHANAIngredients1½ cups Tata Sampann Fine Besan½ cup puffed lotus seeds½ tsp carom seeds (ajwain)¼ tsp asafoetida (hing)Salt to taste¼ tsp dried fenugreek leaves (kasuri methi) powder2 tbsps ghee ½ tsp turmeric powder½ tsp red chilli powder2-3 tbsps yogurtStuffing½ cup khoya/mayaSalt to taste8-10 cashew nuts, roasted and coarsely crushed2 tbsps raisinsGravy1 tbsp + 1 cup yogurtSalt to taste¾ tsp turmeric powder1 tsp + 2 tbsps ghee¾ tsp asafoetida (hing)Oil for deep frying1 bay leaf1 tsp cumin seeds½ inch cinnamon stick½ tbsp ginger paste1 tsp red chilli powder1 tbsp coriander powder½ tsp cumin powder1 cup fresh tomato puree2 dried red chillies¼ tsp dried fenugreek leaves (kasuri methi) powder + for sprinklingChopped fresh coriander leaves for garnishMethod1. In a large bowl, add Tata Sampann Fine Besan,carom seeds andasafoetida, salt, kasuri methi powder, ghee and mix well.2. Add turmeric powder, red chilli powder and yogurt and mix well. Knead to a stiff dough. Set aside for 5 minutes.3. For the stuffing, take khoya, salt, cashew nuts and raisins and mix well. 4. To make the ghatte, take a portion of the dough and shape it into a ball, flatten it and press to spread the dough and stuff with a portion of the prepared stuffing and bring the sides to seal. Shape it into a ball. 5. Boil sufficient water in a deep pan, add salt, ¼ tsp turmeric powder and 1 tbsp yogurt and 1 tsp ghee and mix.6. Add ¼ tsp asafoetida and add the prepared ghatte and boil for 7-10 minutes. Take them out and reserve the liquid.7. Heat sufficient oil in a kadai, deep fry the prepared ghatte till golden brown and crisp. Drain on an absorbent paper. 8. Heat remaining ghee in a non-stick pan, add bay leaf, cumin seeds and cinnamon stick and sauté till fragrant.9. Add remaining asafoetida and 2 tbsps water and mix well. Add ginger paste and mix well. 10. Add salt, remaining turmeric powder, red chilli powder, coriander powder, cumin powder and mix well. Add 2 tbsp water and mix, cook for a minute. 11. Add fresh tomato puree and mix well. Cover and cook till the fat separates, sautéing occasionally.12. Add dried red chilli and mix well, reduce the heat to low and add remaining yogurt and continuously mixing.13. Add puffed lotus seeds and continuously keep mixing for 2-3 minutes.14. Add the reserved liquid into the gravy and mix well. Add the prepared ghaates and sprinkle dried fenugreek leaves powder and mix well. Cover and cook for 10 minutes. Switch the heat off.15. Transfer into a serving bowl, garnish with chopped coriander and dried fenugreek leaves powder. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #GovindGatteAurMakhana