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Rajasthani Gatta Curry


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Rajasthani Gatta Curry Recipe, Besan Gram Flour Sabji, How To Make Rajasthani Gatta Curry Recipe

An excellent and delicious Rajasthani vegetarian dish made with besan flour; dumplings cooked in a spicy and tangy yogurt sauce.

About Recipe

Besan Gram Flour koora, Besan Gram Flour Kuzhambu, Besan Gram Flour torkari


(24 ratings)
100 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Author : Vahchef
Main Ingredient : Besan Gram Flour
Servings : 4 persons
Published date : December 31, 2018

Ingredients used in RAJASTHANI GATTA CURRY
• Coriander powder - 1 tablespoons.
• Yoghurt - 1/2 cup.
• Water - as required.
• Oil - to fry.
• Salt - to taste.
• Turmeric powder - 1/2 tea spoon.
• Red chilli powder - 1-1/2 tea spoon.
• Hing (asafoetida) - 2 pinch.
• Coriander seeds - 1 tea spoon.
• Besan atta (chickpea flour) - 1 cup.
• Mustard seeds - 1/2 tea spoon.
• Cumin seeds - 1/4 tea spoon.
• Coriander leaves (chopped) - 1 tablespoon.
  • Put crushed coriander seeds in a bowl in this add a pinch of hing, 1/2 teaspoon chili powder, 1/4 teaspoon turmeric powder, and salt. Mix all the ingredients well.
  • Add besan (chickpea flour), oil and 1 teaspoon yogurt, mix all ingredients well to make a 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 the video), make about 4-5 strips.
  • Add some water to 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 color and are crispy, keep the fried gattas aside.
  • In the gatta water, add 1 teaspoon of besan flour and mix well, free of lumps.
  • Take 1/2cup of yogurt, add a pinch of hing, salt, 1 tablespoon coriander powder, 1/4teaspoon turmeric and 1 teaspoon red chili powder.
  • In a hot pan, heat some oil and when the oil 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 minutes.
  • After 10 minutes, remove the lid, switch off the flame and garnish with some coriander leaves.

Cooking with images Besan Gram Flour Rassa , Besan Gram Flour rasdar, Besan Gram Flour saaru


Comments & Reviews


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Recent comments

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iloveu1910 Posted on Thu Oct 04 2012

first to view...YAY..

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pankaj dhawan Posted on Thu Oct 04 2012

chef no onions or ginger garlic paste

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lali143 Posted on Thu Oct 04 2012

Thank u! Making it this weekend. and waiting for more Rajasthani and Gujarati recipes for future weekend plans. ;)

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Vidya Suresh Posted on Thu Oct 04 2012

mouth watering

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millicentbistander Posted on Thu Oct 04 2012

You are 'The Chef'.

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Ursula Christiane Posted on Thu Oct 04 2012

hi vahchef, i love your videos, thank you very much. One question: is it possible to leave out the frying? will the result taste good? Thank you

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Juan Velez Posted on Thu Oct 04 2012

Wow. This is an interesting dish. Might make this for my vegan best friend, with slight variations.

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Andoy Posted on Thu Oct 04 2012

I am also vegan - the vahchef is my greatest inspiration! I like it because his dishes aren't "in purpose" vegan/vegetarian, they just happen to be so :-) All the non-vegan ingredients (joghourt) are easily replaced by their vegan varia

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Nazia Khan Posted on Thu Oct 04 2012

It looks realy nice , i Can almost taste it . Thanks. You are so sweet

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Ella Sarah Posted on Thu Oct 04 2012

did you become a youtube partner? :)

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TheMiramens Posted on Thu Oct 04 2012

This recipe looks so good Chef, thank you! I will be making it tomorrow. It is very economical and in these times of recession in Europe this recipe is very welcome in my home. What I like about your way of teaching us how to cook is all the tricks.

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RAJAN ADVANI Posted on Thu Oct 04 2012

Well done.

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