CooQ : Recipe: Gatta Curry

Gatta Curry

Rajasthani | Mains

Curry
147 calories/serving
50 mins
Gatta curry is made with gram flour dumplings boiled in water,sliced and added in a spicy yoghurt curry. They can also be steamed before adding in the curry, It is a main course dish,but the steamed and fried gattas can also be served as a snack OR be used to make gaat pulao.
Recipe by:
Hebbars Kitchen

Instructions

For dough

1. In a bowl add 1.5 cups gram flour / besan, salt to taste, 1/2 tsp turmeric powder, 1 tsp degi red chilli powder, 1 tsp coriander powder, 1/2 tsp carom seeds / ajwain, 2 tbsp ghee, 1/4 cup beaten curd and knead a soft dough.

For stuffing

2. In a mixing bowl, add 5-6 chopped dried figs, 4-5 chopped almonds, 5-6 chopped cashewnuts, 1-2 chopped green chillies, 1 tbsp coriander leaves, 1/4 cup khoya, salt to taste. mix well and keep aside. stuffing is ready!

For govind gatta

3. Take a small portion from the dough and spread it in hand then add a small amount of stuffing and close it up.

4. Repeat and make rest with the remaining mixture.

5. Meanwhile in a pot heat water and add salt to taste, 1 tsp sugar, 1 dry red chilli, 1/4 tsp carom seeds / ajwain then add the prepared gatta's in the water and poach them until they start floating on top. remove and set aside for a few minutes.

6. Heat ghee in a pan and shallow fry the poached gatta's until light golden brown from all sides. remove and keep aside for further use.

For curd mixture

7. In a bowl add 1 cup beaten curd, 1 tsp turmeric powder, 1 tsp degi red chilli powder, 1.25 tsp coriander powder, 1/4 tsp asafoetida / hing, a pinch of cumin powder and mix everything together then set aside.

For gravy

8. In a kadai heat 2 tbsp ghee and add 1 bay leaf, 2-3 dry red chillies, 1/2 inch chopped ginger, 2-3 chopped cloves of garlic, 1 chopped green chilli, 1/2 tsp asafoetida / hing and saute for a few seconds.

9. Now add the curd mixture and stir continuously for 5-6 minutes or until fragrant.

10. Then add some water and bring it to a boil and add the fried govind gatta in the gravy and cook them on low heat for 5-7 minutes.

11. Remove and serve hot in a bowl. garnish with coriander leaves.

By Chef Ranveer Brar

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