Jodhpuri Gatta Curry : Try a Rajasthani Classic

Recipe by Birjesh Kumar Executive Chef Le Meridien Gurgaon

Jodhpuri Gatta Curry is a traditional Rajasthani dish made with gram flour (besan) dumplings cooked in a spicy yogurt-based gravy:

Ingredients:

For Gatta (Gram Flour Dumplings):

•           1 cup gram flour (besan)

•           1/4 teaspoon turmeric powder

•           1/2 teaspoon red chili powder

•           1/4 teaspoon carom seeds (ajwain)

•           1 pinch asafoetida (hing)

•           Salt to taste

•           Water, as needed

•           2 tablespoons oil

For Curry:

•           1 cup yogurt (whisked)

•           2 tablespoons oil

•           1 teaspoon cumin seeds

•           1/2 teaspoon mustard seeds

•           1 pinch asafoetida (hing)

•           1 onion, finely chopped

•           2 tomatoes, pureed

•           1 tablespoon ginger-garlic paste

•           1/2 teaspoon turmeric powder

•           1 teaspoon red chili powder

•           1 teaspoon coriander powder

•           1/2 teaspoon garam masala

•           Salt to taste

•           Chopped coriander leaves for garnish

Instructions:

For Gatta:

1.         In a mixing bowl, combine gram flour, turmeric powder, red chili powder, carom seeds, asafoetida (hing) salt, and oil.

2.         Gradually add water and knead into a stiff dough.

3.         Divide the dough into equal portions and roll each portion into cylindrical shapes.

4.         Bring a pot of water to boil and gently drop the gram flour cylinders into it.

5.         Boil for about 10-12 minutes until the dumplings float to the surface.

6.         Remove the dumplings from water and let them cool.

7.         Sliced the dumplings into small pieces and set aside.

For Curry

1.                   Heat oil in a pan and add cumin seeds and mustard seeds asafoetida (hing).

Let them splutter.

2.         Add chopped onions and sauté until they turn golden brown.

3.         Add ginger-garlic paste and cook for a minute until the raw smell disappears.

4.         Add tomato puree and cook until the oil separates from the masala.

5.         Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.

6.         Pour in the whisked yogurt and stir continuously to avoid curdling.

7.         Add water to adjust the consistency of the gravy.

8.         Once the gravy comes to a boil, add the sliced gatta pieces.

9.         Simmer for 8-10 minutes on low heat, allowing the flavors to blend.

10.       Garnish with chopped coriander leaves and serve hot with rice or roti.

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