RAJASTHANI GATTA CURRY
Recipe type: Curries
Rajasthani Gatta curry or Gatte ki subzi is a very popular Rajasthani vegetarian dish made from besan atta (Bengal flour or chickpea flour). Dumplings made from gram flour and dry spices are steamed and cooked in a spicy and tangy yoghurt based sauce. This dish tastes exceptionally good with any type of India flat bread like roti, chapatti, paratha, puri or bhakri or steamed rice..
- Coriander Powder 1 Tablespoons
- Yoghurt ½ Cup
- Water As Needed
- Oil 1 Teaspoons
- Salt To Taste
- Turmeric Powder ½ Teaspoons
- Red Chilli Powder 1½ Teaspoons
- Hing (asafoetida) Pinch
- Coriander Seeds 1 Teaspoons
- Besan Atta (chickpea Flour) 1 Cup
- Mustard Seeds ¼ Teaspoons
- Cumin Seeds ¼ Teaspoons
- Oil For Deep Frying
- Coriander Leaves For Garnishing 1 Tablespoons
- Put 1 tsp of crushed coriander seeds in a bowl. Add pinch of hing, chilli powder, turmeric powder, and salt. Mix all the ingredients well.
- Add besan (chickpea flour), 1 tsp of oil and 1 tsp yogurt. Mix all ingredients well to make stiff and tight dough. (You can add very little water if required) Take some dough and make into thin cylindrical long strips shape and keep aside (as shown in video).
- Make about 4-5 strips. Add some water in a vessel and allow it to boil. Once the water comes to a boil, gently drop in the dough strips in the hot water. Cover and cook for around 10 minutes. After 10 minutes, strain the water and keep the gattas aside to cool down.
- Do not throw the water away; you can use it for making the gravy/ sauce. Once the gattas are cooled down, cut the rolls into small pieces. 5. Add some oil in a hot kadai and fry these gatta pieces until they turn golden in colour and are crispy. Keep the fried gattas aside. In the gatta water,
- add 1 tsp of besan flour and mix well, free of lumps. Take ½ cup of yogurt, add pinch of hing, salt, 1 tbsp coriander powder, ¼ tsp turmeric and 1 tsp red chilli powder. In a hot pan, heat some oil and when the hot gets hot, add mustard seeds, cumin seeds. Once they splutter, add the yogurt mixed with masala and mix well.
- Add the besan water and bring this to a boil stirring continuously until the gravy gets slightly thickened.
- Add the fried gatta pieces and mix well. Cover and cook in a very slow flame for about 10 mins. After 10 minutes, remove the lid,
- switch off the flame and garnish with some coriander leaves.