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Gatta curry is a delicacy fro Rajasthan, India. But now this dish is beloved throughout the nation. It’s a tangy and spicy curry that the whole family will love. You will never forget the taste of this exotic curry – it’s always a crowd pleaser.
Gatta Curry: Indian Chickpea Flour Dumpling Curry [Vegan, Gluten-Free]
Calories
349
Serves
4-6
Ingredients You Need for Gatta Curry: Indian Chickpea Flour Dumpling Curry [Vegan, Gluten-Free]
For the Gatta:
- 1 1/2 cup chickpea flour
- A pinch of asafoetida
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt, to taste
- 1 teaspoon cumin seeds
- 2 teaspoons ginger-garlic paste
- 1/4 cup vegan yogurt
- 5 tablespoons oil
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- Water, as needed
For the Sauce:
- 3 tablespoons oil
- 2 teaspoons cumin seeds
- 2 0nions
- 1 1-inch piece of ginger
- 4 garlic cloves
- 1 green chilis, chopped
- 1/2 teaspoon turmeric powder
- Red chili powder, as needed
- 1/2 teaspoon coriander
- A pinch of asafotida
- 1/4 teaspoon garam masala
- 2 tablespoons kasuri methi (dried fenugreek leaves)
- Salt, to taste
- 1 1/2 vegan yogurt, whisked
How to Prepare Gatta Curry: Indian Chickpea Flour Dumpling Curry [Vegan, Gluten-Free]
To Make the Gatta:
- Take a large mixing bowl. Combine besan, asafetida, turmeric powder, red chili powder, salt, cumin seeds, ginger-garlic paste, yogurt, oil, and kasuri methi, and knead them into a stiff dough.
- Add water if needed.
- Divide the dough into six equal parts and roll into cylindrical shape.
- Divide the dough into four to six equal portions and shape each portion into 10-inch-long, thin, cylindrical roll.
- Boil water in a pan. Add the rolls to the boiling water and boil them for 10 to 15 minutes.
- Remove them from heat.
- Take the rolls out of the water and keep the water aside for the curry base.
- Cut each cylinder into 10-12 2-inch pieces, and keep them aside.
For the Sauce:
- Heat 3 tablespoons of oil in a pan.
- Add the asafetida and cumin seeds to it. When it begins to crackle, add the onion, ginger garlic paste. Saute the onion paste till it's light brown in color.
- Add the chili powder, turmeric powder, coriander powder, and garam masala along with the boiled water we kept aside earlier. Fry it for 3-4 minutes.
- Now lower the flame and slowly add the whisked curd.
- Stir it well and continue stirring until it comes to a boil.
- Once you see the oil coming up to the surface, add the cut chickpea dumpling pieces, salt, green chili, and fenugreek leaves.
- Now Let the curry cook on medium-low heat for 10-12 minutes for the flavors to concentrate. Stir it occasionally.
- Transfer the curry to a serving dish and garnish it with chopped green chilies. Serve it hot with rice or flatbread as you prefer.
Is there an issue with this recipe?
- Chickpea Flour
- Ginger
- Yogurt
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Nutritional Information
Per Serving (For Six): Calories: 349 | Carbs: 23 g | Fat: 25 g | Protein: 10 g | Sodium: 56 mg | Sugar: 3 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Hidden for desktop / visible for mobile
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