Rajasthani Gatta Curry
Rajasthani cuisine is heavily influenced by the harsh climate and the non-availability of ingredients in the region. As Rajasthan is dry and arid state, it is difficult to grow fresh vegetables here. So most of the dishes here are prepared using grains, pulses and flours. And Rajasthani Gatta Curry is one such dish. This vegetarian curry contains gram flour (besan) dumplings (gatta) boiled in water, sliced and added to a spicy and tangy yoghurt curry. While preparing gatta, it should be kept in mind that the dough should not be very soft and gattas should be added to the water only after it starts boiling. Once they start to float on top, it means that they are done. Reserve the leftover water in which gattas are boiled as it is used for curry. Curd based curry prepared and a good amount of spices are used for authentic flavor. Boiled Gattas can be preserved also for couple of days and can be used with fresh curry. These gattas are so fabulous that they can even be had on their own, without the curry. Rajasthani Gatta Curry goes well with rotis and parathas.
How to make Rajasthani Gatta Curry
|Gram flour (besan)||1 ½ cup|
|Chilli powder (lal mirch)||1/2 teaspoon|
|Yogurt (dahi)||3 table spoons|
|Oil||3 tea spoons|
|Tomato (tamater)||2-3 medium|
|Green chilli (hari mirch)||2-3|
|Ginger (adrakh)||1” piece|
|Yogurt (Dahi)||½ cup|
|Cream (malai)||¼ cup|
|Oil||2-3 tea spoon|
|Cumin seeds (jeera sabut)||½ teaspoon|
|Coriander powder (Dhaniya powder)||1 teaspoon|
|Turmeric powder (haldi)||½ tea spoon|
|Red chilli powder (lal mirch powder)||½ tea spoon|
|Hot spices (Garam masala)||½ tea spooon|
- 1. Mix baking powder and gram flour in a bowl. Now add yogurt, chilli powder, turmeric, salt and oil in a mixing bowl.
- 2. Make a soft dough, adding a little water if needed. (The dough will be a bit sticky; wetting fingers with oil will help).
- 3. Divide the dough into four parts. Roll each one between your palms into a long, smooth log.
- 4. Boil three cups of water in a big pot. Gently drop the gatte logs into the boiling water until they begin to float up to the surface.( it should take 5-7 minutes).
- 5. Remove the cooked Gatte logs from the water and let them cool. (Preserve the remaining water for gravy).
- 6. Slice the logs into small pieces. Set the Gatte aside.
- 1. Make a smooth paste of ginger, green chillies and tomato.
- 2. Mix cream and curd in a bowl and keep aside.
- 3. Heat oil in a pan and add Cumin and Asafoetida.
- 4. Now add mixture of tomato paste cook it for 2 minutes and add turmeric powder, red chilli powder and coriander powder.
- 5. Cook it till oil gets separated and now add curd mixture.
- 6. Cook it till oil gets separated and add water which is left after boiling of gatta. If required add some more water and boil it well.
- 7. Now add gatta pieces and salt and cook it for 5-7 minutes. Put the flame off and add hot spices and serve this hot with roti.