How to make Gatta Curry -
A Rajasthani preparation of gram flour dumpling in yogurt gravy
This recipe is from the book Khazana of Indian Recipes.
Main Ingredients : Gram flour, Ginger (अदरक)
Cuisine : Rajasthani
Course : Main Course Vegetarian
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 Kung Pao Vegetables Vazul Bandhgubhi Tayi Ji Gobi Carrot and Beetroot ki Sabzi
Gatta Curry Recipe Card
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.
Nutrition Info
Calories : 1565 Kcal
Carbohydrates : 134.5 gm
Protein : 49.4 gm
Fat : 92.5 gm
Other : 36.3gm
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