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Easy Gatta Curry Recipe

Easy Gatta Curry Recipe

 

GATTA CURRY

Ingredients (for Gatta) 

  • Besan (gram flour) - 1/2 kg
  • Oil - 1 teaspoon
  • Red chilli powder - 1/2 teaspoon
  • Jeera - 1 teaspoon
  • Curd - 2 tablespoons
  • Salt - to taste
  • Cooking soda - a pinch

Ingredients (for Gravy)

  • Onions (chopped) - 2
  • Onion (ground) - 1
  • Garlic (ground) - 1 clove
  • Red chilli powder - 2 teaspoons
  • Dhania powder - 2 teaspoons
  • Haldi - 1/2 teaspoon
  • Curd (whisked) - 250 ml
  • Coriander leaves (finely chopped) - 1 small bunch
  • Oil - 1 tablespoon (I've modified the quantity)
  • Salt - to taste

Method of preparation

Gatta - Knead all the ingredients together into a stiff dough.  Divide the dough into 4 to 5 equal portions.  Roll each portion into long thin cylindrical shapes (about 1" thick).  These are 'gattas'.  Boil water in a saucepan. Slide the cylindrical gattas into boiling water.  Cover and cook for 15 to 20 minutes or till done.  The water acquires a unique bubbly surface when the gattas are done.  Remove the gattas from the fire and separate the water (save the water for later use).  Cut gattas into 1/2 inch pieces after they have cooled down.

Gravy - Heat oil in a pan, add chopped onions and saute till golden brown.  Add the ground onion and garlic, and saute for a while.  Blend the chilli powder, dhania powder, haldi and salt into the curd in a separate container.  Pour the curd mixture into the pan.  Cook for a few minutes.  Add the gattas and stir well.  Pour in the gatta water and bring the mixture to a boil.  When the gravy thickens, remove from fire and garnish with coriander leaves.