Rajasthani Gatta Curry

Name: Rajasthani Gatta Curry
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: Ingredients for making gatte:-; 1 1/2 cups gram flour; 1/4 tsp turmeric powder; 1/2 tsp red chilli powder; to taste Salt; 1/4 tsp carom seeds; 1/4 tsp fennel seeds; 1 pinch asafoetida; 1 tsp dried fenugreek leaves; 1 tbsp oil; Ingredients for making curry:-; 2 tbsp clarified butter or oil; 1 tsp cumin seeds; 1/4 tsp fennel seeds; 1 pinch asafoetida; 1 tsp grated ginger; 1 tsp dried fenugreek leaves; 5-6 curry leaves; 2 green chillies, slit; 1/4 tsp turmeric powder; 1 tsp red chilli powder; 2 tsp coriander powder; 1 large sized tomato, grated or pureed; 3/4 cup whisked fresh yoghurt; 1 tsp garam masala; to taste Salt; Oil for deep frying; as needed Chopped coriander for garnishing,

Kanika Pareek @kitchenlifelover

Madhya Pradesh

#goldenapron

Gatta curry is a very popular and authentic curry from Rajasthan, made with steamed gram flour dumplings, cooked in a spicy and tangy yoghurt based curry. It is an integral part of rajasthani thali. Enjoy this delicious curry with chapati or steamed rice. Let's see how to make this rich and delightful curry.

#goldenapron

Kanika Pareek @kitchenlifelover

Saved

Ingredients

40 minutes

4 servings

Ingredients for making gatte:-
1 1/2 cupsgram flour
1/4 tspturmeric powder
1/2 tspred chilli powder
to tasteSalt
1/4 tspcarom seeds
1/4 tspfennel seeds
1 pinchasafoetida
1 tspdried fenugreek leaves
1 tbspoil
Ingredients for making curry:-
2 tbspclarified butter or oil
1 tspcumin seeds
1/4 tspfennel seeds
1 pinchasafoetida
1 tspgrated ginger
1 tspdried fenugreek leaves
5-6curry leaves
2green chillies, slit
1/4 tspturmeric powder
1 tspred chilli powder
2 tspcoriander powder
1large sized tomato, grated or pureed
3/4 cupwhisked fresh yoghurt
1 tspgaram masala
to tasteSalt
Oil for deep frying
as neededChopped coriander for garnishing,

Saved

Steps

40 minutes

1

Firstly, take gram flour in a mixing bowl. Add salt, carom seeds, fennel seeds, turmeric powder, red chilli powder, fenugreek leaves, asafoetida and oil. Mix everything very well.
2

Add 2-3 tbsp water and make a stiff dough. Let it rest for 10 minutes.
3

Meanwhile, boil 3 glasses of water in a big vessel on medium flame.
4

Now divide the dough in equal portions.
5

Roll into cylindrical shapes. Drop these into the boiling water.
6

Cook for 10-15 minutes on medium flame.
7

Take out the boiled gatte in a plate and reserve the water for gravy. Let the gatte cool down slightly.
8

Cut the gatte into small pieces.
9

Heat oil in a wok on low medium flame and deep fry gatte until golden brown.
10

Drain and keep aside.
11

For making curry, heat oil in a pan.
12

Add cumin seeds, fennel seeds and asafoetida. Saute for few seconds.
13

Add grated ginger, fenugreek leaves, green chillies and curry leaves. Saute for few seconds.
14

Add in the coriander powder, turmeric powder and red chilli powder. Saute for few seconds.
15

Add grated tomato. Saute and cook till oil starts leaving the sides of the masala.
16

Add the whisked yoghurt. Mix and cook for 4-5 minutes on low flame.
17

Add reserved water(in which gatte were boiled), salt and garam masala. Give it a nice mix.
18

When gravy starts boiling, add in the fried gatte. Cover and cook on low flame for 5-8 minutes or until gravy is thick.
19

Garnish with coriander leaves.
20

Serve hot with chapati or steamed rice.