Method - How to make Methi Ke Gatte
Knead the flour to make Gatte.
Break the stems from the methi and wash the leaves two times with fresh water. Keep the leaves on a plate and tilt it, so that the water strains away from the leaves. Now finely chop the methi leaves.
Sieve the gram flour in a bowl and put chopped methi, salt, red chill powder, heeng, coriander powder and ol into it. Mix all the ingredients well and knead the flour with little water. Cover the dough and leave it for 20 minutes. Dough to make gatte is ready.
Take a small portion of the dough, equal to the size of a lemon and roll it into 3/4 inch thick roll. Prepare more rolls with the remaining dough in the same manner.
Take a vessel and pour enough water in it to dip all the rolls. Take 750 gms water or 4 cup water. Once the water starts to boil, put all the rolls into it. Let them boil for 12-15 minutes on high flame. Turn off the flame and let them cool. Strain the water from the rolls.
Cut the rolls into 1/2 inch thick pieces once they cools down. Gatte are ready to fry now.
How to fry Methi Gatte
Heat oil in a pan and tamper the cumin seeds, heeng and mustard seeds into it. Now add green chilli, ginger, coriander powder to it. Stir and mix the masala well. Roast the masala for a while and put the methi gatte, red chilli powder, salt, amchoor powder and garam masala to it. Roast the masala for 2-3 minutes. Fried Methi Gatte are ready.
Take out the dish in a serving bowl and serve with curd or coriander chutney. You can eat it wth rice , chapati and naan also.