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RAJASTHAN GATTA CURRY

October 15, 2012 7:09 pm 0 comments
Rajasthani Gatta Curry

Rajasthani Gatta Curry

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.

Gatta curry or Gatte ki subzi is an authentic dish well known in the states of Rajasthan, Uttar Pradesh, Jharkhand and Bihar. It is an all time favorite dish in the Marwari cuisine. A very simple curry with few ingredients and besan flour being the main ingredient gives a nice silky texture to the gravy and a nutty and pleasant taste to the dish. It’s simply an exotic vegetarian dish that is cooked in most Rajasthani homes. There are many versions of making this popular Gatta curry.

Gatta is a simple and mildly spiced steamed dumpling made with chickpea flour, hing and spiced with red chilli powder. This is fried and then cooked in mouth-watering spicy and flavorful gravy. This dish may be served during any meal, breakfast, lunch or dinner. This is a classic desert dish in Rajasthan, usually prepared when there is scarcity of vegetable as Rajasthan is a dry and desert region. Gatta curry can also be eaten with Dal, Baati and churma. Its best served during winter or rainy days and keep the body soothing and warm.

Rajasthani food is amazing and you will find lots of ghee added to most of their dishes. Most of the dishes are vegetarian and are known for their spiciness. The spice content is considerably high in comparison to other Indian cuisine but the food is truly rich, appetizing and scrumptious. Rajasthani food would pamper your taste buds with an array of mouth-watering delicacies like Dal bati, Churma, Ghevar, Rabdi, Lapsi, Balushahi, Gatte ki sabzi, Papad ki sabzi, Mirchi vada etc. The amazing fact is that most of the recipes of these traditional dishes are passed on by generations to generations. Ghee is the integral part of most of the preparations. The specialty of the cuisines of Rajasthan is the lack of green vegetables, abundant use of lentils, legumes and pulses. The milk, buttermilk and curd are used instead of water to prepare the gravy. Gram flour is a major ingredient here and is used to make some of the delicacies like khata, gatta ki sabzi, pakodi, powdered lentils are used for mangodi, papad.

To prepare this delicious vegetarian delicacy from the state of Rajasthan, firstly 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.

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. Serve with chapatti, bajre ki roti or rice etc.

Tip – Store the water in which you boil the gattas. This can be used in making the gravy.

Rajasthan Gatta curry is exotic and flavorful. Taste exceptionally good and the perfect dish for all those vegetarians when fresh veggies are not available. Do try this fantastic recipe. Click on the link below to watch the making of this dish:

http://www.vahrehvah.com/RAJASTHANI+GATTA+CURRY:7851

Rajasthani food is known for its unique flavor. Hing/ asafetida and amchur powder are widely used in most dishes. Red chillies are also prominently used. These dry spices give a strong and pungent flavor to the dish. The cuisine reflects the climate and topography of Rajasthan, scarcity of water and paucity of vegetables which actually originated some of the unique dishes which are not known elsewhere. The use of curd in the preparation of food gives the dish a creamy and silky touch. Hing or asafoetida is added to enhance the flavor of the dish.

Raw hing or asafoetida has a pungent, unpleasant smell, but when added in cooked dishes, it delivers a smooth flavor, reminiscent of leeks. This spice is used as a digestive aid, in food as a condiment, and in pickles. It typically works as a flavor enhancer and, used along with turmeric, is a standard component of Indian cuisine, particularly in lentil curries, such as Dal, Rasam, as well as in numerous vegetable dishes. It is extensively used in Bengali and Tamil Nadu cuisines, which is mainly vegetarian, and often used to harmonize sweet, sour, salty and spicy components in food. It is used to brand the taste of, Tamil Nadu sambar, a saucy dish made with cereals and lentils.

In its pure form, its odor is quite very strong the aroma will contaminate other spices stored nearby if it is not stored in an airtight container. In Indian Subcontinent, it is used as antibiotic and it keeps small children healthy by protecting them from diseases. Asafoetida reduces the growth of indigenous microflora in the gut, reducing flatulence.

 

Rajasthan Gatta curry is absolutely rich in taste and exotic in flavor. Do try this recipe and rejoice and relish the royal delicacies from the Rajasthani foods as it will linger in your mouth long after you left the dining area.

Enjoy Cooking!

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