Gatta Curry- Rajasthani Traditional Recipe

Ingredients

• For gatta

• Gram flour (besan) sieved 1 1/2 cups

• Ginger finely chopped 1 inch piece

• Fresh mint leaves finely chopped 1 tablespoon

• Yogurt 2 tablespoons

• Cumin seeds 1/2 teaspoon

• Red chilli powder 1/2 teaspoon

• Turmeric powder 1/2 teaspoon

• Salt to taste

• Soda bicarbonate a pinch

• Ghee /oil to deep fry

• For gravy

• Yogurt 1 1/2 cup

• Red chilli powder 1 teaspoon

• Coriander powder 2 teaspoon

• Turmeric powder 1 teaspoon

• Salt to taste

• Ghee /oil 2 tablespoon

• Cumin seeds 1 teaspoon

• Cloves 4

• Asafoetida a pinch

• Onions grated 2 medium

• Garam masala powder 1/2 teaspoon

Nutrition Info

Calories : 1565

Carbohydrates : 134.5

Protein : 49.4

Fat : 92.5

Other : 36.3gm

Method

Step 1

Mix all the gatta ingredients except the ghee/oil. Add two tablespoons of water to make a stiff dough. Divide into six equal portions. Roll into cylindrical shapes.

Step 2

Cook in two cups of boiling hot water for ten to fifteen minutes. Drain and reserve the water for the gravy.

Step 3

Cut the gattas into one inch pieces. Heat sufficient ghee/oil in a kadai and deep-fry the gattas until light golden brown. Drain on absorbent paper and set aside.

Step 4

For the gravy, whisk the yogurt with red chilli powder, coriander powder, turmeric powder and salt. Heat the ghee/oil in a pan, add the cumin seeds, cloves and asafoetida.

Step 5

Cook until cumin seeds start to change colour. Add the onions, cook on high heat for three minutes till light golden in colour.

Step 6

Add the yogurt mixture and continue to cook on low heat for five minutes. Add the gattas and the reserved water in which gattas were boiled.

Step 7

Cook on low heat until gravy is thick. Add the garam masala powder and adjust seasoning. Serve hot.