How To Make Gatta Curry?

What  comes to your mind when you think about RAJASTHAN ?  One of the popular state in INDIA  especially known for it's food & culture!!

  Well known as The Land of Rajputs and Maharajas Rajasthan has much more attractive than its aristocratic & radiant culture. Truly a heaven (paradise)  for foodies anyone can fall in love with their never-ending platters of dishes.

 The cradle Rajasthani cookery is inspired by its rich patrimony and scorched climate conditions so there is less availability of fruits and vegetables there but these limitations of climate never came between the love of Rajasthan for its Rich and Tempting cuisine culture.

 So today I am going to share one of the most traditional and scrumptious recipes of Rajasthan which is very much popular around the world as Gatta Curry (Gatte ki sabzi)  steamed dough/dumplings of Gram flour is an absolute treat.      

There are 2-3 alternative to make it but  I'll be sharing a quick simple method of this recipe 

 So mostly they used more of  Ghee(especially), pulses, gram bajra, millet, and many other vegetarian products but consumption of meat dairy products is also there.

 INGREDIENTS (SERVES-4)


  1. Gram Flour (besan)- 1 big cup 
2. Coriander seeds/powder - as per need 
3.Fenugreek seeds -  1 TSP
4. Red Chilli Powder - 1 TSP
5. Salt to taste 
6. Ghee( clarified butter) - 2 big TSP 
7. Curd - 1 medium-size bowl 
8. Turmeric Powder - 2 TSP
9. Jeera Seeds - 1/2 TSP 
10. Dry Red Chillies - 2-3
11. Bay leaf -

STEPS 

1. Take a big bowl add 1 cup of Besan(Gram) flour into it 
2. Now add coriander seeds/powder, a spoon of fenugreek seeds, a spoon of red chili powder.
3. Now add 2 big TSP of clarified butter(ghee) into the batter and mix.
4. Add 3-4 TSP of curd make sure while mixing the curd there should not be any lumps in the batter prepare a dough out of it. (Keep the dough aside for about 15 mins).
5. Take a big vessel boil around 3 cups of water in high flame.
6. Take small portion from the dough make long pipe shapes 4-5, size should be equal.
7. Put those into the boiling water let them cook for about 10 mins until it becomes soft.
8. With the help of strainer remove those from water.
Note- Do not throw that water because it will be used for gravy later.
9. For gravy take the pan heat oil put some jeera seeds, onion puree in it.
10.Cook the puree until the onions become golden brown.
11. After that add your tomato puree in it.
12. This is a very important step read carefully, take a small bowl add 3-4 TSP curd mix turmeric, garam masala, red chili powder well salt to taste stir well these spices with curd and put this mixture of curd into the heated pan when your tomato puree is done.
13. Cut that piped shaped dough into small round equal sizes.
14. Make sure after adding curd mixture stir at least for 5 min continuously without a break.
15. You can add extra spice if you want to make extra spicy.
16. Add those roundly cut shapes then add that  water which we have used earlier for boiling 
17. Cover with the lid and wait for about 10 mins your Gatta Curry is done almost.
18. Now for the final tadka take a tadka pan add ghee 2-3 dry red chili 1 bay leaf, Kashmiri red chili powder for color mix well and add on your Gatta Curry and enjoy 


Post a comment

4 Comments

  1. I m from Rajasthan and I love Gatta curry.. Thanks for the recipe :)

    ReplyDelete
  2. I agree with a lot of the points you made in this article. If you are looking for the Malaysia Food Blog, then visit The Craver’s Guide. I appreciate the work you have put into this and hope you continue writing on this subject.


    ReplyDelete