Gatta Curry / Rajasthani Cuisine








Ingredients :

For Gatta :

1 Cup Besan flour
2 Tbsp Oil
1/2 Tsp Kasoori Methi
3/4 Tsp Coriander seeds, crushed
2 - 3 Tbsp Yogurt
1/4 Tsp Salt

For Curry :

3 Tbsp Ghee
1/4 Tsp Hing powder
2 Dry red chillies
1 Tsp Cumin seeds
1 Cup Yogurt, beaten
1 Tbsp Kashmiri red chilli powder ( If using regular red chilli powder, reduce the quantity )
1/2 Tsp Turmeric powder
Salt to taste
1 Tbsp Kasoori Methi ( Dry fenugreek leaves )

Method :

To prepare Gatta :

Take all the ingredients given in "For Gatta" in a bowl and prepare a stiff dough by adding the required quantity of water.
Shape the prepared dough into 2 - 3 long cylinders of approximately 3 cm in diameter.
Meanwhile boil water in large pan and immerse the prepared cylindrical dough in it.
Cook it for about 10 - 15 minutes or until the gatta gets cooked.
Check whether the gatta got cooked by inserting a wooden skewer in it and if it is cooked, the skewer should come out clean.
Once done, remove from the boiling water and cool.
After it gets cooled, transfer it to

To prepare Curry :

Heat ghee in a pan and add hing powder followed by red chillies and cumin seeds.
Add beaten yogurt followed by red chilli powder and turmeric powder.
Keep stirring until the gravy thickens.
Now add the required quantity of slat and kasuri methi.
Cook on a low flame for about 10 minutes. ( Add water if necessary ).
Add the prepared gattas into the gravy and cook for another couple of minutes.
Serve hot. 


Serving Options :

Serve with hot plain Rice or Roti. 



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