Rajasthani Besan Gatta Curry | Besan Gatte ki Sabzi | Gram Flour Dumplings in Spicy-Tangy Tomato & Yogurt based Sauce

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Besan ke Gatte is by far one of the most loved recipes at my home. A typical Rajasthani delicacy, this curry is much versatile and every household has its own way of making it; while the dumplings are essentially made using gram flour, the base of the curry can always differ - few people like just a yogurt based gravy while others tend to have a spicy yogurt and tomato based sauce. Today, I am here with the recipe of latter one, but would also share the recipe of Gatta Curry in just the Yogurt Based Gravy sometime very soon. I also posted the recipe of Stuffed Gatta Curry a month back; if you wish, you can also take a look at the same by clicking on the link.     


Rajasthani Besan Gatta Curry

Ingredients

For Gatte

Besan (Gram Flour/Chickpea Flour) - 1 cup
Vegetable oil - 2 tbsp
Curd/Yogurt - 2 tbsp
Turmeric powder - 1/4 tsp
Crushed coriander seeds - 1 tsp
Salt - as per taste
Red chili powder - 1 tsp
Ajwain (carom seeds) - 1/2 tsp
Kasoori Methi powder - 1 tsp


Rajasthani Besan Gatta Curry

For Curry

Vegetable oil/ ghee - 1 tbsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1 tsp
Cloves - 2 to 3
Bay leaf - 1
Ginger-Garlic paste - 2 tsp
Ground/grated onion - 1, medium sized
Tomato puree - 1/2 cup
Whisked curd - 1/2 cup
Salt - as per taste
Asafoetida - a pinch
Red chili powder - 2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Kasoori Methi powder - 1 tsp
Garam masala powder - 1/2 tsp
Fresh chopped coriander - a handful

Method

1. First mix all the ingredients for gattas in a bowl.
2. Combine them together to form a semi-soft yet firm dough. As we are using curd and oil, there shouldn't be any need to add water. Keep it to rest for about 10 minutes.
3. In the meanwhile, place some water in a saucepan to boil.
4. Pinch equal lemon sized portions from the gatta dough and shape them into about half an inch thick logs.
5. Slide these logs into boiling water.
6. First the logs will sink to the bottom and as they start cooking, they will float on the top. This would take around 15-20 minutes. Once you see the logs floating on water, dish them out on a plate. Let them cool for a while and then cut them into 1/2 inch thick pieces. Do not discard the water as it would be used in making the gravy.
7. In a wok, add some oil or ghee. Once the oil is heated, add asafoetida and all whole spices like cumin, fenugreek, cloves and bay leaf. Once they change a little color, add in the onions and saute until they turn golden brown. Next add ginger-garlic paste and again saute for 2 minutes or until the raw flavor of ginger and garlic goes off.
8. Now add all the dry spice powders, salt and again saute for a while.
9. Next add in the tomato puree and let it cook until you see oil separating from the sides.
10. Its time now to add the whisked yogurt. Let it also cook until the oil separates.
11. Now add around 2 to 3 cups of reserved water along with gattas and cook it covered for about 20-25 minutes on low flame.
12. When you see oil floating on top, your Gatta Curry is ready. Season it with some garam masala and kasoori methi.
13. Serve hot garnished with chopped coriander.


Rajasthani Besan Gatta Curry

If you have liked my post or recipe, please do share your feedback in the comments section below and give a thumbs up to my Facebook Page. You can now also follow me on twitter and Instagram.

See you soon. Till then HAPPY COOKING !!
- Anshu

Comments

  1. Woman TodayJanuary 7, 2018 at 8:25 AM

    Such a tasty and interesting recipe. Can't wait to try. Thank you for sharing dear!
    Best regards,
    Flo

    ReplyDelete
    Replies
    1. AnshuJanuary 7, 2018 at 6:43 PM

      Thank you so much. I am glad you liked it. Would await your feedback on how it turned out :)

      Delete
  2. Steve smithSeptember 24, 2019 at 5:16 AM

    This comment has been removed by a blog administrator.

    ReplyDelete
  3. RobinsonNovember 7, 2019 at 10:24 PM

    This comment has been removed by a blog administrator.

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