Rajasthani Gatta Curry - By Vahchef @ vahrehvah.com
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.
Put crushed coriander seeds in a bowl in this add a pinch of hing, 1/2 teaspoon chili powder, 1/4 teaspoon turmeric powder, and salt. Mix all the ingredients well.
Add besan (chickpea flour), oil and 1 teaspoon yogurt, mix all ingredients well to make a stiff and tight dough. (You can add very little water if required)
Take some dough and make into thin cylindrical long strips shape and keep aside (as shown in the video), make about 4-5 strips.
Add some water to a vessel and allow it to boil. Once the water comes to a boil, gently drop in the dough strips in the hot water, cover and cook for around 10 minutes.
After 10 minutes, strain the water and keep the gattas aside to cool down.
Do not throw the water away, you can use it for making the gravy/ sauce.
Once the gattas are cooled down, cut the rolls into small pieces.
Add some oil in a hot kadai and fry these gatta pieces until they turn golden in color and are crispy, keep the fried gattas aside.
In the gatta water, add 1 teaspoon of besan flour and mix well, free of lumps.
Take 1/2 cup of yogurt, add a pinch of hing, salt, 1 tablespoon coriander powder, 1/4 teaspoon turmeric and 1 teaspoon red chili powder.
In a hot pan, heat some oil and when the oil gets hot, add mustard seeds, cumin seeds. Once they splutter, add the yogurt mixed with masala and mix well.
Add the besan water and bring this to a boil stirring continuously until the gravy gets slightly thickened.
Add the fried gatta pieces and mix well, cover and cook in a very slow flame for about 10 minutes.
After 10 minutes, remove the lid, switch off the flame and garnish with some coriander leaves.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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