Friday, 5 October 2012

RAJASTHANI GATTA CURRY

RAJASTHANI GATTA CURRY






INGREDIENTS
  • Besan (chickpea flour)-1 large cup or 2 small cups
  • Curd-5 tablespoons
  • Tomatoes-2 medium sized
  • Ginger-1/2 inch
  • Green chilli-1
  • Salt-2 teaspoons
  • Red chilli powder-1/2 teaspoon
  • Cumin seeds (jeera)-1/2 teaspoon
  • Turmeric powder-1/2 teaspoon
  • Coriander powder-1/2 teaspoon
  • Garam masala powder-1/4 teaspoon
  • Oil-3 tablespoons
  • Chopped fresh coriander leaves-1 tablespoon
  • Water as required

METHOD
  • Take besan (chickpea flour) in a bowl.
  • Add 1 teaspoon salt, 1/4 teaspoon red chilli powder & 1/4 teaspoon turmeric powder.
  • You can adjust salt as per taste.

  • Mix them well & add 1 tablespoon oil.

  • Mix & add 2 tablespoons curd to it.

  • Mix them & adding a little water, knead it into a soft dough.
  • Rub both the hands with a little oil & make the dough moist.

  • Taking a little dough at a time, roll it into long cylindrical shape using both the hands.

  • Boil water in a pan.
  • Drop these cylindrical shapes in 4-5 cups of boiling hot water.

  • When they start floating in the water, its time to take them out.



  • Keep the boiling water aside as it will be used for preparing the gravy.
  • Cut them into small pieces.

  • Keep them aside.
  • Next, prepare gravy.
  • Grind the 2 tomatoes, 1/2 inch ginger & 1 green chilli together & keep aside.
  • Heat 2 tablespoons oil in a pan.
  • Add cumin seeds & as they crackle, add coriander powder & 1/4 teaspoon turmeric powder.


  • As they crackle, add the tomato puree mixture prepared & red chilli powder.

  • Cook till it leaves oil & then add 2 tablespoons curd to it on a low flame & mix well.



  • Add 1 teaspoon salt & mix well.


  • Now add the water that was left over after boiling the gattas for the gravy.
  • If it is less, then add some normal regular water.
  • Bring it to a good boil & add the gatta pieces to it.
  • Allow them to get cooked well till a slightly thick gravy is formed.




  • When the gravy is well cooked, turn off the flame.
  • Sprinkle the garam masala powder & mix well.
  • Garnish with chopped fresh coriander leaves.
  • Rajasthani gatta curry is ready to serve.


3 comments:

Suja Manoj said...

Interesting curry,new to me,thanks for sharing.

Laavanya said...

I've always been intrigued by this curry.... Looks delicious

Divya Pramil said...

I've tried this.. Simply yum :) Nice step wise clicks dear :)
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