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RAJASTHANI GATTA CURRY

posted in Food & Drink > Recipes
02/25/2014
  • Rajasthani Gatta curry or Gatte ki subzi is a very popular Rajasthani vegetarian dish made from besan atta (Bengal flour or chickpea flour). Dumplings made from gram flour and dry spices are steamed and cooked in a spicy and tangy yoghurt based sauce.
    Rajasthani Gatta curry or Gatte ki subzi is a very popular Rajasthani vegetarian dish made from besan atta (Bengal flour or chickpea flour). Dumplings made from gram flour and dry spices are steamed and cooked in a spicy and tangy yoghurt based sauce.
  • Ingredient

    Coriander Powder 1Tsp
    Yoghurt 1/2Cup
    Water As Needed
    Oil 1Tsp
    Salt To Taste
    Turmeric Powder 1/2Tsp
    Red Chilli Powder 1 1/2Tsp
    Hing (asafoetida) Pinch
    Coriander Seeds 1Tsp
    Besan Atta (chickpea Flour) 1Cup

  • Mustard Seeds 1/4Teaspoons
    Cumin Seeds 1/4Teaspoons
    Oil For Deep Frying
    Coriander Leaves For Garnishing

  • Directions

    1. Put 1 tsp of crushed coriander seeds in a bowl. Add pinch of hing, chilli powder, turmeric powder, and salt. Mix all the ingredients well.
    2. Add besan (chickpea flour), 1 tsp of oil and 1 tsp yogurt. Mix all ingredients well to make 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.
    3. Make about 4-5 strips. Add some water in 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.
    4. 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.

  • 5.Add some oil in a hot kadai and fry these gatta pieces until they turn golden in colour and are crispy. Keep the fried gattas aside. In the gatta water,

  • 6.add 1 tsp of besan flour n mix well, free of lumps. Take ½cup of yogurt, add pinch of hing, salt, 1 tbsp coriander pd, ¼ tsp turmeric and 1 tsp red chilli pd. In a hot pan, heat some oil and when the hot gets hot, add mustard seeds, cumin seeds. Once they splutter, add the yogurt mixed with masala

  • 7. Add the besan water and bring this to a boil stirring continuously until the gravy gets slightly thickened.
    8. Add the fried gatta pieces and mix well. Cover and cook in a very slow flame for about 10 mins. After 10 minutes, remove the lid.

  • 9. switch off the flame and garnish with some coriander leaves.

  • Thanks you!!
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