Delicious and yummy Rajasthani style Rajasthani Gatta Curry recipe by MDH spices
Recipe Information
Rajasthani Gatta Curry
Cultural Context
Rajasthani Gatta Curry originates from the arid region of Rajasthan, where gram flour (besan) is a staple due to its long shelf life. This dish showcases the resourcefulness of Rajasthani cuisine, transforming simple ingredients into a flavorful curry. Traditionally served with roti or rice, it has gained popularity across India and is often enjoyed at family gatherings and festive occasions.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: buttermilk
Greek yogurt adds creaminess with fewer calories.
vegetable oil
🥗Healthier: coconut oil
💰Cheaper: canola oil
Coconut oil adds flavor while being a healthier fat.
In a fresh pan, combine Besan, MDH Haldi Powder, MDH Red Chilli Powder, MDH Cumin Powder, Ajwain, Cumin, Coriander Coarse, MDH Kasoori Methi, MDH Hing Pinch, and refined oil. Mix well until uniform, adding salt to taste.
Gradually add warm water to the mixture and knead to form a dough.
Roll the dough into thin rolls and cut them in half. Let them rest for some time.
In another pan, boil water and add the gatta. Boil until blisters appear.
Cut the boiled gatta into small pieces and fry them.
In a separate pan, add ginger-garlic paste, the remaining MDH spices, water, and mix to form a paste.
In a Kadai, heat oil and add green chilli chop and onion chop. Stir in the paste, water, tomato puree, salt, and yoghurt. Mix well.
Add the fried gatta pieces to the mixture and stir until combined. Serve the Rajasthani Gatta curry.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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