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.