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Rajasthani Gatta Curry

Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25

Ingredients

Serves 4

  • For Gatta Dough : Gram Flour / Besan 1/2 cups

  • Red Chilli Powder / Lal Mirchi 1/4 tsp

  • turmeric powder 1/4 tsp

  • Salt 1/2 tsp

  • Asafetida / Hing 1/4 tsp

  • Cumin Powder / Jeera 1/4 tsp

  • Oil 1 tsp

  • Water 2 tbsp

  • Wheat Flour / Atta 2 tbsp

  • Other Ingredients : Yogurt / Curd / Dahi 1/2 cups

  • Water 1 cups

  • Oil 4 tsp

  • Mustard Seeds / Rai 1/2 tsp

  • Asafetida / Hing 1/4 tsp

  • Green Chilli Paste 1/4 tsp

  • Grated Ginger 1/4 tsp

  • Red Chilli Powder / Lal Mirchi 1/2 tsp

  • Turmeric Powder / Haldi 1/4 tsp

  • Salt 1/2 tsp

  • Coriander Leaves as required for Garnishing 2 sprig

  • Water as required for Boiling 1 cups

Directions

  • 01

    In a mixing bowl, add ½ cup of Besan, ¼ tsp of Red Chilli Powder, ¼ tsp of Turmeric powder (Haldi), ½ tsp of Salt, ¼ tsp of Hing, ¼ tsp of Jeera powder, 1 tsp of Oil, 2 tablespoon of Water, 2 tablespoon of Wheat flour (Atta), knead a soft dough and allow it to rest for 10 Min.

  • 02

    After 10 min, take the small portion of the dough and start making round Gatta sticks of 2 to 3 inch in height.

  • 03

    In a boiling pan, boil the Water, put all the Gatta sticks and allow it to cook nicely for 5 to 7 Min on medium flame.

  • 04

    Remove the Gatta sticks from Water with the help of tong and cut into small ½-inch pieces.

  • 05

    In a heating pan, take 4 tsp of Oil and allow it heat up.

  • 06

    Then add ½ tsp of Mustard Seeds (Rai), ¼ tsp of Hing, ¼ tsp of Green Chilli Paste, ¼ tsp of Grated Ginger, ½ tsp of Red Chilli Powder, 1 cup of Water, ¼ tsp of Turmeric (Haldi) powder, ½ cup of Dahi and stir continuously for 1 to 2 Min on low flame.

  • 07

    Then add chopped Gatta, ½ tsp of Salt and give a nice mix.

  • 08

    Cover the lid and simmer on low flame for 5 Min.

  • 09

    Gatta curry is now ready to serve and garnish with freshly chopped Coriander Leaves.

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