Gatta curry is a very popular and traditional recipe from Rajasthan.
Gatta curry is made from gram flour dumplings boiled in water, sliced and added to an onion-yoghurt based spicy gravy.
You can also fry the gattas after boiling, this is optional.
There are many variations for making this Rajasthani gatta curry, you can either make it in yoghurt based gravy or use tomatoes, I prefer using yoghurt.
The leftover water in which the gattas are boiled is reserved and used in the gravy, this enhances the taste of this dish.
For making gattas
For the gravy
1. First lets make the gattas. Take all the ingredients required for making the gattas in a bowl and knead it into a smooth dough, add little water if required. Cover and keep aside for 10 minutes.
2. Now make around 9-10 small balls out of the dough and roll each into 4-5 inch logs.
3. In a pot bring lots of water to boil. Once it starts boiling, add the gattas and boil on medium flame for 15 minutes. Remove the gattas and keep in a plate, once cooled cut into small bite size pieces.
Reserve the boiled water for using in the gravy.
4.If you prefer you can deep fry the chopped gattas.
5. For making the gravy, heat oil in a kadhai and splutter the cumin seeds. Add bay leaf, cinnamon stick, peppercorns and cloves. Saute for few seconds
6. Add grated onion and saute till golden brown in colour. Add ginger garlic paste and cook till raw smell disappears.
7. Add turmeric powder, coriander powder and red chilli powder. Saute for few minutes.
8. Now lower the flame and add the whipped yoghurt, mix really fast or else it will curdle. Cook till masala is fully cooked and oil starts separating. You may add little water if required.
9. Add the chopped gattas and cook with the masala for few minutes.
10. Add the reserved water of the boiled gattas as required to make the gravy. Simmer for 10-12 minutes or till the desired consistency is achieved.
11. Add salt and sprinkle the garam masala. Stir.
12. Garnish with coriander leaves and serve Rajasthani Gatta Curry with roti or rice.
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| Rajasthani Gatta Curry |
You can also fry the gattas after boiling, this is optional.
There are many variations for making this Rajasthani gatta curry, you can either make it in yoghurt based gravy or use tomatoes, I prefer using yoghurt.
The leftover water in which the gattas are boiled is reserved and used in the gravy, this enhances the taste of this dish.
 |
| Rajasthani Gatta Curry |
Rajasthani Gatta Curry
Author: Razina | Cuisine: Indian | Recipe Type: Main Course
Prep Time: 10 minutes | Cook Time: 35 minutes | Yield: 4 servings
Ingredients
For making gattas
- 1 1/2 cups besan, sifted
- 1 tablespoon oil
- 2 tablespoons yoghurt
- a pinch of baking soda
- 1 teaspoon kashmiri red chilli powder
- 1/4 teaspoon turmeric powder
- salt as required
For the gravy
- 1/2 teaspoon cumin seeds
- 1 bay leaf
- 1/2 inch cinnamon stick
- 2-3 black peppercorns
- 2 cloves
- 1 large onion, grated
- 1 teaspoon ginger garlic paste
- 1/4 teaspoon turmeric powder
- 1 teaspoon kashmiri red chilli powder
- 1 teaspoon coriander powder
- 1/4 cup yoghurt
- 1/4 teaspoon garam masala
- salt as required
- 2-3 tablespoons coriander leaves, for garnishing
- 1/4 cup oil
Directions for making rajasthani gatta curry recipe
1. First lets make the gattas. Take all the ingredients required for making the gattas in a bowl and knead it into a smooth dough, add little water if required. Cover and keep aside for 10 minutes.
2. Now make around 9-10 small balls out of the dough and roll each into 4-5 inch logs.
3. In a pot bring lots of water to boil. Once it starts boiling, add the gattas and boil on medium flame for 15 minutes. Remove the gattas and keep in a plate, once cooled cut into small bite size pieces.
Reserve the boiled water for using in the gravy.
4.If you prefer you can deep fry the chopped gattas.
5. For making the gravy, heat oil in a kadhai and splutter the cumin seeds. Add bay leaf, cinnamon stick, peppercorns and cloves. Saute for few seconds
6. Add grated onion and saute till golden brown in colour. Add ginger garlic paste and cook till raw smell disappears.
7. Add turmeric powder, coriander powder and red chilli powder. Saute for few minutes.
8. Now lower the flame and add the whipped yoghurt, mix really fast or else it will curdle. Cook till masala is fully cooked and oil starts separating. You may add little water if required.
9. Add the chopped gattas and cook with the masala for few minutes.
10. Add the reserved water of the boiled gattas as required to make the gravy. Simmer for 10-12 minutes or till the desired consistency is achieved.
11. Add salt and sprinkle the garam masala. Stir.
12. Garnish with coriander leaves and serve Rajasthani Gatta Curry with roti or rice.
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The Foodie Delight is a food blog with Indian veg and non veg recipes. This blog is managed by me, Razina. I post easy and simple recipes from my kitchen which are supported by photos and step by step method. Learn these quick recipes and share your feed backs, as your feedback means a lot to me.... Also, if you liked the recipes, I would love if you share it too... all it requires is a simple click on the social media buttons above... Thank you!