Gatta
गट्टा
Rajasthani chickpea-flour dumplings simmered and served in a spiced yogurt gravy, especially useful in arid regions where fresh vegetables were historically scarce.
About this dish
Gatta is a Rajasthani preparation of chickpea-flour dumplings, commonly served in a spiced yogurt gravy. The flour-based dish is part of a regional repertoire that does not depend on fresh vegetables for its main ingredient.
Recipe
Rajasthani gatta in yogurt curry
Gatta
- 200 g besan
- 2 tbsp oil
- 40 g plain yogurt
- 60-80 ml water
- 1/2 tsp ajwain
- 1/4 tsp turmeric
- 1/2 tsp chili powder
- 1/2 tsp ground coriander
- 1/2 tsp salt
Curry
- 250 g plain yogurt, whisked
- 1 onion (100 g), finely minced
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 2 tbsp oil
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric
- 1 tsp ground coriander
- 1/2 tsp chili powder
- 1/2 tsp salt
- 300 ml reserved gatta cooking water
- 1
Gatta: 200 g besan; 2 tbsp oil; 40 g plain yogurt; plus the remaining ingredients listed for this component. Mix gatta ingredients, adding water gradually to make a pliable dough. Divide into 4 and roll into 2 cm-thick logs. Start at the lower water amount and knead until logs roll without cracks.
- 2
Boil logs gently in ample water 12-15 minutes, until cooked through. Reserve 300 ml cooking water; cool logs briefly and slice 1 cm thick. Keep a gentle bubble and check a firm log without a dry besan center. Reserve water before draining.
- 3
Curry: 250 g plain yogurt, whisked; 1 onion (100 g), finely minced; 2 garlic cloves, minced; plus the remaining ingredients listed for this component. Heat curry oil and cumin. Add onion, garlic and ginger; cook until golden. Stir in turmeric, coriander and chili powder. Use medium heat, stir aromatics until golden and cook powdered spices briefly without burning.
- 4
Lower heat; add yogurt gradually while stirring continuously. Add reserved water and curry salt, then bring to a gentle simmer. Whisk yogurt smooth, lower heat and incorporate gradually while stirring; avoid a hard boil that splits sauce.
- 5
Add gatta slices and simmer 8 minutes, stirring gently. Serve with rice or roti. Move slices gently and stop when sauce lightly coats them; loosen only with the reserved liquid if needed.
Note
Besan is chickpea flour. Keep heat low while adding yogurt to reduce curdling; cooked gatta should have no raw flour center.