Rajastani Gatta Curry

I am working my way thru different recipes in my todo list and Rajastani Gatta had been in my list for a long time. Somehow as I have not tasted it before, I chicken out at the last minute. A few weeks ago Anjana posted the recipe and I decided to use her recipe to make mine.

I felt that it was quite similar to Kadhi in its taste. We all loved it, especially my son. He asked for seconds!!

Ingredients 

For Gatta (the dumpling)

Besan/Gram Flour 1.5 cups

Yogurt 4 tbsp

Oil 4 tbsp

Hing a little

Baking soda a little

Fennel seeds 1 tsp

Coriander seeds 1 tsp

Ajwain 1/4 tsp

Chilli powder 1 tsp

Salt 1 tsp

For Gravy

Cumin 1 tsp

Fenugreek seeds 1/2 tsp

Yogurt 1.5 cups

Besan 2 tsp

Chilli powder 1 tsp

Coriander powder 1 tsp

Turmeric 1/2 tsp

Garam Masala 1 tsp

Method of Preparation

For Gatta

1. Crush the coriander seeds. Add to a bowl.

2. Add the rest of the ingredients (except curd and oil) to the bowl. Mix it with your fingers.

3. Add the curd and oil (a little at a time) to make a stiff dough. The original recipe asked for lesser liquid. But I could make dough with only this much liquid. Add as needed.

4. Now make into small logs. I got about 8-9 small ones.

5. Bring water to boil. Add the dough logs to it. Cook for 5-10 min till the log floats up to the top. Do not stir at first. Mine were ready in about 7 min.

6. Fish out the logs. Let it cool and cut into small rounds. Save the water. 

You can fry them if you like. I did not and it still tasted awesome.

For the gravy

1. Heat oil in a pan. Add cumin and fenugreek seeds. 

2. When it sizzles, add finely chopped onions and saute till it starts to brown. 

3. In a bowl, mix the yogurt with the chilli powder, coriander powder, turmeric and garam masala. Also add the besan and salt.

4. Keep the pan in a low flame and pour this mix over the onions. Stir well. 

5. Add some of the Gatta water as need to the pan. 

6. Now add the cooked Gatta and cover and cook in a low flame for 10 minutes. 

Serve with paratas/roti or rice. Keep any excess Gatta water. Gravy will thicken as time passes and you can add some of this water in if need be.