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Rajasthani gatta Curry
Preparation Time : 15
Cook Time : 15
Total Time : 30
Gram flour-1.5 cup
Chili powder- 1 tsp
Salt- 1 tsp
Carom seeds 1tsp
Coriander seeds- 1 tsp
Fennel seeds- 1 tsp
Baking soda- a pinch or 1tsp
Asafoetida- a pinch or 1tsp
Yoghurt- 1.5 cup
Green chilies- 2
Grated ginger-1 /2 tsp
Chili powder-1 tsp
Coriander powder-1 tsp
Turmeric- 1/2 tsp
Everest Garam masala- 1/4 tsp
Refined oil-3 tbsp
Cumin seeds- 1tsp
GATTA-Coarsly crush coriander and fennel seeds .(to add in the gatta dough)
In a bowl add gram flour,crushed seeds and all the ingredients listed for making gattas
Mix and make a tight dough,add some more yoghurt if needed.
Make 6 balls from the dough and roll them to make long and medium thick rolls.
Boil 2.5 glasses of water in a pan ,when it start boiling then add the rolls in it
Boil for around 5-7 minutes ,they will float on top of water when done.
Take out gatta from the pan and let them cool down for 5 minutes.don’t throw the water, you will need this to add in the gravy.
Slice into medium size pieces and keep aside
GRAVY-mix turmeric,coriander and chili powder with 2 tbsp of water and keep aside
Heat oil in a pan and add cumin,,asafoetida
When cumin become golden then add the spice mixture(A) and stir for few seconds
Remove the pan from heat and add whisked yoghurt and stir for a while ,now put the pan on fire and saute for a minute.
When gravy start boiling add the sliced gattas after 2 minutes.
Simmer for 3-5 minutes.add garam masala and fresh coriander
My Tips- 1-Dont throw the left over water in which you have boiled the gattas, as the cooked curry may thicken after some time so you can add this water to adjust the consistency.
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