How to make Gatta Curry -

A Rajasthani preparation of gram flour dumpling in yogurt gravy

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Gram flour, Ginger (अदरक)

Cuisine : Rajasthani

Course : Main Course Vegetarian

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For more recipes related to Gatta Curry checkout Besanwali Bhindi, Zunka Bhakar, Kanda Peet Perun, Besan Ke Nimboo . You can also find more Main Course Vegetarian recipes like Masaledar Gobhi French Beans with Moong Dal Vegetable Jhalfraizee Palak Sprouts

Gatta Curry

Gatta Curry Recipe Card

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Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Gatta Curry Recipe

  • Gram flour

  • Ginger 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

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.