Gatta is soft and delicious gram flour dumplings. Gatta cooked in scrumptious onion yogurt based gravy oozing with flavors is Rajasthani gatta curry. This recipe has a punch of ginger and garlic, richness of onions, tanginess of yogurt, heat of chilies etc. Rajasthani Gatta Curry can be prepared for weekend lunch or special dinners. It is a crowd pleaser and is sure to be loved by all. Serve it with simple chapattis and be sorted.
First of all to make gatta regular gram flour is used. Oil and baking soda are added to make soft gatta. To knead it yogurt is added. It gives a great texture and flavor to gatta. Fennel seeds and coriander seeds give a nice bite and flavor.
Further, for the gravy yogurt and onions are used. Ginger garlic makes Rajasthani Gatta Curry even more delectable. Simple spices are used. I have used Kashmiri red chili powder instead of the regular one for a nice color of gravy. While you can use the regular red chili powder, however, reduce its quantity.
Other Rajasthani recipes on the blog are dal baati, sev tamatar, dal dhokli and many more.
1. In a mixing bowl add 1&½ cup gram flour (besan), 1 tsp red chili powder, 1/8 tsp baking soda, salt to taste, ½ tsp fennel seeds (saunf), ½ tsp coriander seeds (sabut dhaniya), 2 tbsp oil. Mix well.
2. Make a well in the center. Add yogurt, a spoonful at a time. Mix and knead.
3. Form semi-soft dough. Cover and leave it to rest for 15-20 minutes.
4. After 20 minutes knead the dough again.
5. Portion it and make logs, approximately 1 inch wide.
6. Boil enough water. Add 1 tsp oil and a pinch of salt to it. (Tip: Adding oil/ ghee make gatta soft).
7. Add logs in boiling water.
8. Boil for 8-10 minutes. Gatta logs will come on the surface. Once that happens boil for 5 minutes more.
9. Take them out on a chopping board and let them cool down.
10. Cut into ½ inch roundels. Keep aside for now.
1. Heat 3 tbsp oil. Add 1 tsp cumin seeds (jeera). Let it crackle.
2. Add 2 whole dried red chillies (sabut lal mirch). Cook for 30 seconds.
3. Add 2 grated onions. (Tip: Use the thick blade of the grater. Thickly grated onions give a good texture to the gravy. However, you can also coarsely grind the onions).
4. Cook till onions turn a nice brown.
5. Add dry spices i.e. 2 tsp Kashmiri red chili powder, 2 tsp coriander powder and ¼ tsp turmeric powder.
6. Add 1 tbsp ginger garlic paste. Cook for 2 minutes.
7. Add ¾ cup yogurt (dahi). (Tip: To avoid cuddling of curd check the suggestions given at the end of this section).
8. Cook till oil oozes. Add 2-3 tbsp water and cook again till oil oozes. (Tip: It is important to cook yogurt properly. It will take some time).
9. Add 2 cup water. And let it simmer well.
10. Add in salt to taste.
1. Add prepared gatta to prepared gravy.
2. Simmer on low flame for 10 minutes.
3. Check seasoning and consistency. Serve with fulka/chapatti. Bon appétit.
PREP TIME 30 minutes
COOK TIME 40 minutes
TOTAL TIME 1 hour 10 minutes
1. In a mixing bowl add 1&½ cup gram flour (besan), 1 tsp red chilli powder, 1/8 tsp baking soda, salt to taste, ½ tsp fennel seeds (saunf), ½ tsp coriander seeds (sabut dhaniya), 2 tbsp oil. Mix well.
2. Make a well in the center. Add yogurt, spoonful at a time. Mix and knead.
3. Form semi soft dough.
4. Cover and leave it to rest for 15-20 minutes.
5. After 20 minutes knead the dough again.
6. Portion it and make logs, approximately 1 inch wide.
7. Boil enough water. Add 1 tsp oil and a pinch of salt to it. (Tip: Adding oil/ ghee make gatta soft).
8. Add logs in boiling water.
9. Boil for 8-10 minutes. Gatta logs will come on the surface. Once that happens boil for 5 minutes more.
10. Take them out on a chopping board and let them cool down.
11. Cut into ½ inch roundels. Keep aside for now.
1. Heat 3 tbsp of oil. Add 1 tsp cumin seeds (jeera). Let it crackle.
2. Add 2 whole dried red chillies (sabut lal mirch). Cook for 30 seconds.
3. Add 2 grated onions. (Tip: Use thick blade of the grater. Thickly grated onions give good texture to gravy. However you can also coarsely grind the onions).
4. Cook till onions turn nice brown.
5. Add dry spices i.e. 2 tsp Kashmiri red chilli powder, 2 tsp coriander powder and ¼ tsp turmeric powder.
6. Add 1 tbsp ginger garlic paste. Cook for 2 minutes.
7. Add ¾ cup yogurt (dahi). (Tip: To avoid cuddling of curd check the suggestions given at the end of this section).
8. Cook till oil oozes. Add 2-3 tbsp water and cook again till oil oozes. (Tip: It is important to cook yogurt properly. It will take some time).
9. Add 2 cup water. And let it simmer well.
10. Add in salt to taste.
1. Add prepared gatta to prepared gravy.
2. Simmer on low flame for 10 minutes.
3. Check seasoning and consistency. Serve with fulka/chapatti. Bon appétit.
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