Lunch

Besan Gatta Curry

INGREDIENTS

For Gatta
200 Gms – Gram Flour
30 Gms – Ginger Garlic Paste
½ Teaspoon- Turmeric Powder
2 Pinch – Asafoetida
¼ Tsp– Crushed Cumin
1/8 Tsp – Carom (Ajwain)
½ Tsp – Red Chilli Flakes
½ Tsp – Crushed Coriander Seed
2 Tbsp – Mustard Oil
1 Tbsp – Yogurt
To Taste – Salt
For Gravy
60 ml – Mustard Oil
Whole Garam Masala
1 Bay leaf
1 Big Cardamom
1 Cinamon stick
2 Cloves
150 gms – Onion Paste
½ Tsp – Turmeric Powder
½ Tsp – Yellow Chilli Powder
½ Tsp – Cumin Powder
¼ Tsp – Garam Masala Powder
½ Tsp – Coriander Powder
¼ Tsp Fennel Powder
¼ Cup– Yogurt
To Taste – Salt
For Garnish
2 No – Red Chilli Whole
1 Tsp – Fresh Coriander Chopped
Ginger julienne

INSTRUCTIONS

1. For Gatta –Take gram flour in a mixing bowl add , red chilli flakes,, crushed coriander seeds, Turmeric powder, carom seeds, ginger garlic paste, asafoetida, mustard oil, yoghurt, salt and mix well to form a dough. Use little water as required.
2. Divide the dough in to equal parts and roll each part in to cylindrical shape of 2 cm diameter and boil them in salted water for 5 minutes, strain and keep aside to become cold.
3. When cold, cut them in to 1” long pieces fry in hot oil.
4. Heat oil in a kadai, add whole garam masala, red chilli whole and add ginger, garlic. Sauté for a minute and add onion paste. Cook till onions are brown in colour.
5. Add turmeric powder, yellow chilli powder, coriander powder, salt, yogurt and cook for 10 minutes.
6. Then add water as per the requirement and cook for few minutes till gravy thickens a bit. Remove from fire and strain the gravy.
7. Bring the gravy back on fire and add the fried gattas in it. Cook for few minutes and serve hot garnished with fried whole red chilli, ginger julienne and fresh coriander.

Preferred recipes by Chef Rakesh Sethi.

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