Friday, 5 October 2012



  • 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

  • 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.


Suja Manoj said...

Interesting curry,new to me,thanks for sharing.

Laavanya said...

I've always been intrigued by this curry.... Looks delicious

Divya Pramil said...

I've tried this.. Simply yum :) Nice step wise clicks dear :)
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