Jaipur Gatta Curry | A dish loaded with love, culture and ghee | India in 21 Recipes | Victorinox

Video Description

When you talk about Rajasthani food, you cannot not talk about Gatta Curry. This popular dish from the city of Rajputs will always be a must-try when exploring the cuisine of India. Join Chef Ranveer Brar as he unravels the true essence of one of the most authentic dishes from India. Learn the traditional way of making Gatta and transforming it into a delicious and Rajput style Gatta Curry Jaipuri Gatta Curry Preparation time 10 minutes Cooking time 25-30 minutes Serve 2-4 Ingredients For Gatta Dough 2 cup Gram flour, बेसन ½ tsp Caraway seeds, हल्दी पाउडर 4-5 no. Dried fig, finely chopped, अंजीर 4-5 no. Almonds, roughly chopped, बादाम 4-5 no. Cashew nut, roughly chopped, काजू 1 tbsp Ghee, घी 1 tsp Turmeric powder, हल्दी पाउडर ½ tsp Degi red chilli powder, देगी लाल मिर्च पाउडर 2 tbsp Curd, दही For Curd Mixture 1 cup Curd, दही 1 tsp Turmeric powder, हल्दी पाउडर ½ tsp Degi red chilli powder, देगी लाल मिर्च पाउडर ½ tbsp Coriander powder, धनिया पाउडर For Poaching Water as required, पानी Salt to taste, नमक स्वादअनुसार For Frying Gatta Oil for shallow fry, तेल Poached gattas, उबाले हुए गट्टे For Gatta Curry 1 tbsp Oil, तेल 1 tbsp Ghee, घी 2-3 no. dry Kashmiri red chili, सूखी कश्मीरी लाल मिर्च 1-2 no. Bay leaf, तेज पत्ता Prepared Curd Mixture, तैयार किया हुआ दही का मिश्रण Water as required, पानी Fried Gattas, तले हुए गट्टे Salt to taste, नमक स्वादअनुसार A pinch of sugar, चीनी For Garnish Fried Cashew nuts, तले हुए काजू Coriander sprig, धनिया पत्ता Process For Gatta Dough In a large bowl, add gram flour, caraway seeds, dried fig, almonds, cashewnut, ghee, turmeric powder, degi red chili powder and mix it well. Add curd and knead it into hard dough. Keep it aside for resting. Roll it into desired shape and keep it aside for further use. For Curd Mixture In a bowl, add curd, turmeric powder, degi red chili powder, coriander powder and mix it well. Keep it aside for further use. For Poaching In a sauce pot, add water, salt to taste and bring it to a roaring boil. Add rolled gatta and poach it for 10-12 minutes or until cooked well. Transfer it to a plate and cut it into roundels. Keep it aside for further use. For Frying Gatta In a pan, heat oil, add gattas and shallow fry until golden in color from both the sides. Transfer it to a plate and keep it aside for further use. For Gatta Curry In a kadai, add oil, ghee, once it's hot, add dry kashmiri red chili, bay leaf and let it splutter. Add prepared curd mixture and saute it for 2-3 minutes. Add water to adjust the consistency and bring it to a boil. Add fried gattas, salt to taste, a pinch of sugar and cook it well. Transfer it to a serving dish, garnish it with fried cashew nut and coriander sprig. Serve hot with roti. Enjoy flavours from all around the country and bring them to your plate with ‘India in 21 Recipes’. Knives used in the recipe: Swiss Modern Carving Knife : https://bit.ly/SMWCK20 Victorinox Chopping/Cutting Board : https://bit.ly/3QME0Jw Also, dive into the world of Victorinox - products, lifestyle, events and more on our Instagram page: https://www.instagram.com/victorinox_india/ #JaipurGattaCurry #ChefRanveerBrar #IndiaIn21Recipes #MyVictorinox