Rajasthani Gatta Curry Recipe is a very famous dish from the land of Rajasthan. Gatta curry is gram flour dumplings in curd curry. It is an integral part of the Rajasthani thali. Learn how to make Gatta Curry from the recipe and feel the spiciness and royal taste of Rajasthani food at your home.
Cooking Time: 50 minutes
For the Gattas:
Gram Flour (Besan): 200 grams or 1 ½ cup
Cumin seeds: ½ tsp
Asafoetida: A pinch
Hung Curd: ¼ cup
Baking soda: ¼ tsp Fennel seeds coarsely grinded: ½ tsp
Salt to taste
Whole black peppercorns: 4
Oil: 3 tsp
For the Base:
Hung Curd: 1 cup Onions: Two medium size
Garlic Pods: 4-5
Ginger: 1 inch piece
Green Chili: 2
Coriander powder: ½ tsp
Cumin seeds: ½ tsp
Red chili powder: ½ tsp Garam masala: ¼ tsp
Crushed fenugreek leaves: ¼ tsp
Ghee or Oil: 2 tsp
Method of Cooking:
For the Gattas : In a bowl mix together gram flour, cumin seeds, fennel seeds, salt, chili powder, hing, coarsely crushed cloves and black peppercorns, baking soda and oil. Then add the curd and mix well.
Next with the help of little water knead stiff dough. Make sure to add water little by little so that the dough should not get extra soft.
Now divide the dough into 6 – 7 parts. Roll each part into cylindrical tubes of 1/2 inch in diameter and 4 – 5 inches long.
Boil 4 cups of water and place these rolls in it. Let it cook for 15 minutes or till the rolls get cooked from inside. Cut a piece to check if they are cooked properly and evenly. Otherwise cook for some more time.
Then turn off the flame and take out the rolls from the water and keep the water aside for the curry. Cut the rolls into 1 inch pieces.
For the Base: Make a fine paste of ginger, green chilies, onion and garlic. Now heat the oil in the kadai, add cumin seeds and asafoetida. When it begins to crackle add the onion paste prepared before. Fry the onion paste till light brown in color. Then add the chili powder, turmeric powder, coriander powder and garam masala. Fry for another 2 minutes. Now lower the flame and slowly add the hung curd. Stir well and continue cooking till oil separates. Stir once in a while so that the mixture does not get burnt. Now add the Gatta water separated earlier. Bring it to a boil and then add the Gatta pieces. Let the curry simmer for 5 – 10 more minutes on low flame. Then add the fenugreek leaves.Transfer the curry to a serving dish and garnish with chopped coriander. Serve hot with Bati or Chapati as you prefer.