Gatta Curry

Gatta Curry

Gatta is suppose to be a Rajasthani preparation and this recipe is based on Vah chef's version. I have posted gatta kadhi and gatta pulav in the past. In both cases I chose not to fry the gattas although most recipes suggest so. In this recipe, I made the gattas slightly differently. Addition of coarsely ground coriander seeds and roasting it in the oven before adding to gravy are the key differences. The gattas are quite nutritious as they are made of chickpea flour, a good source of protein. I served this with corn methi rice and it was very yummy.

For gatta:

1 cup besan

1 tablespoon coriander seeds, roasted and coarsely crushed

Salt to taste

½ teaspoon chilly powder

Turmeric powder

½ teaspoon oil

2 teaspoons yogurt

For gravy

1 onion, finely chopped

1 cup yogurt

Turmeric powder

1 teaspoon cumin seeds

½ teaspoon chilly powder

Asafoetida

2 green chillies, slit

½ teaspoon coriander powder

Cooking oil

To make the gatta

Mix together all ingredients to make a stiff dough, use water as needed

Divide into three and roll into cylinders and dump this in boiling water. Make sure the water is already boiling. The gattas will be done when they begin to float

Take them out of the water and cool them. Slice them, about 1/2 centimeter wide. You could use the gattas straight away or bake it in the oven or deep fry it (this is how I believe it is traditionally done)

I drizzled it with little oil and baked it at 200degC for about 20 minutes, until it becomes slightly crisp

For the curry:

Heat some oil and add cumin seeds. Once it browns, add the onions and cook until it just changes colour

Mix together yogurt, turmeric powder, chilly powder, coriander powder and asafoetida

Add this mixture to the onion and allow to boil lightly

Add salt and the gattas and simmer for a few minutes. You may need to add some water

Serve with rice