RAJASTHANI GATTA CURRY

Prep time : 10 mins

Cook time : 25 mins

Total time : 25 mins

Author :Vahchef

Main Ingredient : Besan Gram Flour

(16 ratings)

100 reviews so far

Servings : 4 persons

Published date : December 31, 2018

Ingredients used in RAJASTHANI GATTA CURRY

Method:

• 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.