Name: Gatta Curry
Cook time: 60 min
Total time: 60 min
Ingredients: 2 cups besan (gram flour) + 1 tsp salt; ½ tsp chilli powder; ½ tsp haldi (turmeric powder); 1 tsp kasoori methi (dried fenugreek); ¼ tsp baking soda; 1 tsp coarsely ground coriander seeds; 2 tsp coarsely ground fennel; 4 tsp almond powder (12 almonds); 4 tbsp yogurt; Some water for kneading the dough; 1 tsp jeera (cumin seeds); 1 tej pata (bayleaf); 1 small piece cinnamon stick; 4 pieces choti elaichi (cardamom); 4 laung (cloves); 10 black pepper kernels; 2 finely chopped medium sized onions (250 gms); ½ tsp haldi (turmeric powder); 4 chopped green chillies; 1 tsp kasoori methi (dried fenugreek); 4 tsp almond powder (12 almonds); 1 tsp garam masala; 2 tsp garlic paste; 1 tsp ginger paste; ½ tsp red chilli powder; ½ tsp kashmiri chilli powder; 1 tbsp tomato paste; 1 medium sized tomato finely chopped

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Gatta Curry is a traditional recipe from Rajasthan, India.

Gatta Curry

Madhu Kumar

Makes 6 servings. Nutrition info provided for single serving.

Cook Time 1

Total Time 1

Course Main Course

Cuisine Indian

Servings 6

Calories 185 kcal

Equipment

Pressure Cooker

Ingredients

For Gatta dough

2 cups besan (gram flour) + 1 tsp salt
½ tsp chilli powder
½ tsp haldi (turmeric powder)
1 tsp kasoori methi (dried fenugreek)
¼ tsp baking soda
1 tsp coarsely ground coriander seeds
2 tsp coarsely ground fennel
4 tsp almond powder (12 almonds)
4 tbsp yogurt
Some water for kneading the dough

For curry

1 tsp jeera (cumin seeds)
1 tej pata (bayleaf)
1 small piece cinnamon stick
4 pieces choti elaichi (cardamom)
4 laung (cloves)
10 black pepper kernels
2 finely chopped medium sized onions (250 gms)
½ tsp haldi (turmeric powder)
4 chopped green chillies
1 tsp kasoori methi (dried fenugreek)
4 tsp almond powder (12 almonds)
1 tsp garam masala
2 tsp garlic paste
1 tsp ginger paste
½ tsp red chilli powder
½ tsp kashmiri chilli powder
1 tbsp tomato paste
1 medium sized tomato finely chopped

Instructions

For making gattas

Add all the masalas to the besan
Mix well
Mix in the yoghurt and knead the dough
Add water when needed
The dough's consistency should be medium-hard
Roll into a long pipe shape (1 inch thickness)
Cut into 1 inch pieces
Coat your hands with water so the dough doesn't stick
Using your hands roll each piece into 3 -4 inch long pipe shapes (1/2 inch thickness)
Don't press too hard to avoid cracking
Bring water to boil in a saucepan
Gently place the gatta "pipes" into the boiling water
Boil the gattas for 12 minutes
Gattas should appear cooked
Cut gattas into small pieces

For making curry for gattas

Place pressure cooker on stove
Once hot, add 1 tsp oil
Once oil is hot add Cumin, Bayleaf, Cinnamon, Cardamom, Cloves, Blackpepper Kernels
Stir the ingredients
Once the cumin starts spluttering, add the onions
Add chopped tomatoes, garlic paste, ginger paste
Add Haldi, Green Chillies, Kasuri methi, Almonds, Red chilli powder and Kashmiri Chilli Powder
Add tomato paste
Mix all the ingredients well
Add 1 measuring cup water
Close the pressure cooker and put flame on high
After 4 whistles turn off the flame and wait for pressure cooker to cool down
Once the pressure cooker has cooled down turn the flame back on (medium-high flame)
Cook this masala till it dries up
Once the masala dries, add the garam masala and cook for 2 minutes
Keep the flame high and add 2.5 cups of water
Stir well and bring to boil
Once it boils cook on medium flame for 5 min
Add salt to taste
Your curry is ready
Place gattas in a shallow dish
Remove the bayleaf
Pour half of the curry on the gattas till submerged, the gattas will soften in the gravy
Allow the gattas to soak the gravy for 10 minutes
Pour the remaining half on top
Enjoy with roti, naan or rice!