Gatta Curry
Preparation Time : 25-30 minutes
Cooking Time : 30-35 minutes
Servings : 4
INGREDIENTSFor gatta
- Gram flour (besan), sieved 1 1/2 cups
- Ginger, finely chopped 1 inch piece
- Fresh mint leaves, finely chopped 1 tablespoon
- Yogurt 2 tablespoons
- Cumin seeds 1/2 teaspoon
- Red chilli powder 1/2 teaspoon
- Turmeric powder 1/2 teaspoon
- Salt to taste
- Coriander powder 1 teaspoon
- Soda bicarbonata pinch
- Ghee /oil to deep fry
- Yogurt 1 1/2 cup
- Red chilli powder 1 teaspoon
- Coriander powder 2 teaspoons
- Turmeric powder 1 teaspoon
- Salt to taste
- Ghee /oil 2 tablespoons
- Cumin seeds 1 teaspoon
- Cloves 4
- Asafoetida a pinch
- Onions, grated 2 medium
- Garam masala powder 1/2 teaspoon
METHOD
Mix all the gatta ingredients except the ghee/oil. Add two tablespoons of water to make a stiff dough. Divide into six equal portions. Roll into cylindrical shapes. Cook in two cups of boiling hot water for ten to fifteen minutes. Drain and reserve the water for the gravy. Cut the gattas into one inch pieces. Heat sufficient ghee/oil in a kadai and deep-fry the gattas until light golden brown. Drain on absorbent paper and set aside. For the gravy, whisk the yogurt with red chilli powder, coriander powder, turmeric powder and salt. Heat the ghee/oil in a pan, add the cumin seeds, cloves and asafoetida. Cook until cumin seeds start to change colour. Add the onions, cook on high heat for three minutes till light golden in colour. Add the yogurt mixture and continue to cook on low heat for five minutes. Add the gattas and the reserved water in which gattas were boiled. Cook on low heat until gravy is thick. Add the garam masala powder and adjust seasoning. Serve hot.
