Gatta Curry

Poached gram flour dumplings cooked in a flavorful yogurt curry a specialty of Royal Rajasthan. It is a very popular and traditional curry of authentic Rajasthan.

Ingredients for serving 4

For gatta
1.5 cup gram flour
2-3 tbsp yoghurt
3 tbsp oil
A pinch of asafoetida
1 tsp fennel seeds
2 tsp coriander seeds
1/2tsp ajwain/carom seeds
2 tsp chilli pwd.
1 tsp salt
1 tsp kastoori methi/
dry fenugreek
For gravy
1.5 cup yoghurt
30 gm chopped onion
1 tsp green chilli chopped
1 tsp crushed garlic
1 tsp grated ginger

2 tsp red chilli
1 tbsp coriander pwd
1/2 tsp turmeric
1/2 tsp garam masala
salt as per taste
1 tsp cumin seeds
2-3 cloves
1 bayleaf
a pinch of fenugreek and asafoetida
50 ml oil

Method

Making of gatta

• Coarsely crushed coriander and fennel seeds.
• In a bowl add gram flour, crushed seeds and remaining ingredient under gatta, mix and make a dough, add more yogurt if needed.
• Make balls from the dough and roll them to make long and medium thick roll.
• Boil water, when star boiling add the rolls in it, boil for around 6-7 minutes, they will flot on the top of the water when done, remove them and keep aside, don't throw the water.
• Slice into medium size pieces and keep aside.

Making of gravy

• Mix the red chilli, turmeric, salt and coriander pwd with 2tbsp of water, keep aside.
• Heat oil in the pan, add cumin, fenugreek, asafoetida, cloves and bay-leafs when cumin seed star crackling add chopped onion, garlic, ginger and chopped chilles and cook till onion is translucent, add above mix and cook for few seconds.
• Remove the pan from the heat add the beaten yogurt and stir for a while, now put the pan on fire again and saute for a minute.
• Add approx. one cup of water(In which we had boiled the gattas) and cook for 3-5 minutes keep stirring the gravy, when it start boiling add the sliced gatta into it and simmer for 4-6 minutes add garam masala and fresh coriander.
• Serve hot with rice or bread.

--Tips--

* Cooking temperature should be between medium to high flame.

* You can also fry the gatta after boiling.(but i prefer to use boiled)
* You can also add the dry fenugreek leaves to the gravy when it done and give the mix & cover it with lid.(before adding to the gravy crushed it with your palm)
* For Royal touch add 30-50gm cashewnut paste before adding yogurt and cook for 2-3 minutes follow the remain step as it is.