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.