Rajasthani gatta curry

Rajasthani Gatta Curry Recipe | How to Make Rajasthani Gatta

What is Rajasthani Gatta Curry?

Gatta is soft and delicious gram flour dumplings. Gatta cooked in scrumptious onion yogurt based gravy oozing with flavors is Rajasthani gatta curry. This recipe has a punch of ginger and garlic, richness of onions, tanginess of yogurt, heat of chilies etc. Rajasthani Gatta Curry can be prepared for weekend lunch or special dinners. It is a crowd pleaser and is sure to be loved by all. Serve it with simple chapattis and be sorted.

Let’s talk about the ingredients for Rajasthani besan gatta curry

First of all to make gatta regular gram flour is used. Oil and baking soda are added to make soft gatta. To knead it yogurt is added. It gives a great texture and flavor to gatta. Fennel seeds and coriander seeds give a nice bite and flavor.
Further, for the gravy yogurt and onions are used. Ginger garlic makes Rajasthani Gatta Curry even more delectable. Simple spices are used. I have used Kashmiri red chili powder instead of the regular one for a nice color of gravy. While you can use the regular red chili powder, however, reduce its quantity.
Other Rajasthani recipes on the blog are dal baati, sev tamatar, dal dhokli and many more.

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To Make Gatta

1. In a mixing bowl add 1&½ cup gram flour (besan), 1 tsp red chili powder, 1/8 tsp baking soda, salt to taste, ½ tsp fennel seeds (saunf), ½ tsp coriander seeds (sabut dhaniya), 2 tbsp oil. Mix well.

Rajasthani gatta curry

2. Make a well in the center. Add yogurt, a spoonful at a time. Mix and knead.

Rajasthani gatta curry

3. Form semi-soft dough. Cover and leave it to rest for 15-20 minutes.

Rajasthani gatta curry

4. After 20 minutes knead the dough again.

Rajasthani gatta curry

5. Portion it and make logs, approximately 1 inch wide.

Rajasthani gatta curry

6. Boil enough water. Add 1 tsp oil and a pinch of salt to it. (Tip: Adding oil/ ghee make gatta soft).

Rajasthani gatta curry

7. Add logs in boiling water.

Rajasthani gatta curry

8. Boil for 8-10 minutes. Gatta logs will come on the surface. Once that happens boil for 5 minutes more.

Rajasthani gatta curry

9. Take them out on a chopping board and let them cool down.

Rajasthani gatta curry

10. Cut into ½ inch roundels. Keep aside for now.

Rajasthani gatta curry

To make gravy

1. Heat 3 tbsp oil. Add 1 tsp cumin seeds (jeera). Let it crackle.

Rajasthani gatta curry

2. Add 2 whole dried red chillies (sabut lal mirch). Cook for 30 seconds.

Rajasthani gatta curry

3. Add 2 grated onions. (Tip: Use the thick blade of the grater. Thickly grated onions give a good texture to the gravy. However, you can also coarsely grind the onions).

Rajasthani gatta curry

4. Cook till onions turn a nice brown.

Rajasthani gatta curry

5. Add dry spices i.e. 2 tsp Kashmiri red chili powder, 2 tsp coriander powder and ¼ tsp turmeric powder.

Rajasthani gatta curry

6. Add 1 tbsp ginger garlic paste. Cook for 2 minutes.

Rajasthani gatta curry

7. Add ¾ cup yogurt (dahi). (Tip: To avoid cuddling of curd check the suggestions given at the end of this section).

Rajasthani gatta curry

8. Cook till oil oozes. Add 2-3 tbsp water and cook again till oil oozes. (Tip: It is important to cook yogurt properly. It will take some time).

Rajasthani gatta curry

9. Add 2 cup water. And let it simmer well.

Rajasthani gatta curry

10. Add in salt to taste.

Rajasthani gatta curry

To make Gatta Curry

1. Add prepared gatta to prepared gravy.

Rajasthani gatta curry

2. Simmer on low flame for 10 minutes.

Rajasthani gatta curry

3. Check seasoning and consistency. Serve with fulka/chapatti. Bon appétit.

Rajasthani gatta curry

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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