Gatta Curry

Main Ingredients	Gram flour, Ginger
Cuisine	Rajasthani
Course	Main Course Vegetarian
Prep Time	26-30 minutes
Cook time	26-30 minutes
Serve	4
Taste	Spicy
Level of Cooking	Moderate
Others	Veg

Ingredients list for Gatta Curry

• Gram flour
• 1 1/2 cups Ginger
• 1 inch pie Ginger,finely chopped
• 1 tablespoon Fresh mint leaves,finely chopped
• 2 tablespoons Yogurt
• 1/2 teaspoon Cumin seeds
• 1/2 teaspoon Red chilli powder
• 1/2 teaspoon Turmeric powder
• to taste Salt
• a pinch Soda bicarbonate
• to deep fr Ghee /oil
• For gravy
• 1 1/2 cup Yogurt
• 1 teaspoon Red chilli powder
• 2 teaspoons Coriander powder
• 1 teaspoon Turmeric powder
• to taste Salt
• 2 tablespoons Ghee /oil
• 1 teaspoon Cumin seeds
• 4 Cloves
• a pinch Asafoetida
• 2 medium Onions,grated
• 1/2 teaspoon Garam masala powder

Method

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. Cook in two cups of boiling hot water for ten to fifteen minutes.
2. Drain and reserve the water for the gravy. 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.
3. 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.
4. Cook until cumin seeds start to change colour. Add the onions, cook on high heat for three minutes till light golden in colour. Add the yogurt mixture and continue to cook on low heat for five minutes.
5. Add the gattas and the reserved water in which gattas were boiled. Cook on low heat until gravy is thick. Add the garam masala powder and adjust seasoning. Serve hot.

Nutrition Info

Calories	1802
Carbohydrates	143.8
Protein	62
Fat	109.3
Other Fiber	33.4gm