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RAJASTHANI GATTA CURRY
RAJASTHANI GATTA CURRY
Sunday, March 23, 2014
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.
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