Gatta Recipe- Authentic Rajasthani Gram Flour & Rice Delight

Last Updated on 2 months by Neha Deshmukh

Gatta Recipe – Authentic Rajasthani Gram Flour & Rice Delight

Hello friends! Today, I’m so excited to share a recipe that’s close to my heart – Gatta Curry. This dish is a true taste of Rajasthan, and it’s one I first learned to make watching my nani (grandmother) in the kitchen. It’s a little bit of work, but trust me, the incredible flavors are so worth it. Get ready for a delightful blend of textures and spices!

Why You’ll Love This Recipe

Gatta Curry isn’t just a meal; it’s an experience. It’s comforting, flavorful, and surprisingly satisfying. The soft, melt-in-your-mouth gatta (gram flour dumplings) swimming in a rich, aromatic gravy… honestly, it’s heaven on a plate! Plus, it’s a fantastic way to impress your family and friends with a truly authentic Indian dish.

Ingredients

Here’s what you’ll need to create this Rajasthani masterpiece:

• 1 cup Gram flour (besan) – about 180g
• ½ teaspoon Ajwain (Carom seeds)
• ¼ teaspoon Red chilli powder
• 1 teaspoon coriander powder (dhania)
• 2 tablespoons Curd (Dahi / Yogurt)
• 1 tablespoon Cooking oil
• 1 cup rice – about 190g (Basmati works beautifully!)
• 1 tablespoon Ghee
• 1 Onion sliced
• 1 teaspoon cumin seeds
• 2-3 green chillies
• 2 whole red chillies
• 1 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Red chilli powder
• 1 Bay leaf (tej patta)
• 3 Cloves (Laung)
• 1 inch Cinnamon Stick (Dalchini)
• ½ teaspoon garam masala powder
• 1 tablespoon Coriander (Dhania Leaves) – for garnish
• 1 tablespoon mint leaves – for garnish

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Besan/Gram Flour: This is the star of the gatta. Make sure yours is fresh for the best texture. It’s the base of our delicious dumplings.
• Ajwain/Carom Seeds: Don’t skip these! They add a lovely, unique flavor and aid digestion. If you’re unfamiliar, they have a slightly thyme-like aroma.
• Regional Spices: The combination of cumin, cloves, cinnamon, and peppercorns is what gives this curry its authentic Rajasthani flavor. Don’t be afraid to experiment with the proportions to suit your taste.
• Ghee: While you can use oil, ghee really elevates the flavor of the gravy. It adds a richness that’s just… chef’s kiss.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the gatta dough. In a bowl, combine the gram flour, ajwain, ¼ teaspoon red chilli powder, coriander powder, yogurt, and oil. Add a little water at a time and knead into a stiff dough. It should be firm enough to hold its shape.
2. Divide the dough into 6 equal parts. Roll each part into a cylinder shape, about 3-4 inches long. Bring a pot of water to a boil and gently drop the gatta cylinders into the boiling water. Cook for 10-15 minutes, until they float to the surface.
3. Drain the gatta and let them cool slightly. Once cool enough to handle, cut them into bite-sized pieces. Now, heat some oil in a pan and deep-fry the gatta pieces until they’re golden brown and crispy. Set aside.
4. Time for the gravy! Heat ghee in a separate pan. Add cashews and almonds and fry until lightly golden. Remove and set aside for garnish. Now, add the cumin seeds, cloves, cinnamon stick, peppercorns, cardamoms, whole red chillies, green chillies, and ginger to the ghee. Sauté until fragrant – about a minute.
5. Add the sliced onions and sauté until golden brown. Stir in the chopped tomatoes and cook until they soften and become mushy.
6. Add the rice, turmeric powder, 1 teaspoon red chilli powder, garam masala powder, salt, and mint leaves to the pan. Pour in about 3-4 cups of water. Bring to a boil, then reduce the heat, cover, and cook for about 8 minutes, or until the rice is almost tender.
7. Gently mix in the fried gatta pieces. Cover and cook for another 5-6 minutes, until the rice is fully cooked and the gatta has absorbed the flavors of the gravy.
8. Fluff the curry with a fork. Garnish with the fried nuts and fresh coriander leaves. Serve hot!

Expert Tips

• Don’t overcook the gatta when boiling. They should be just cooked through, as they’ll finish cooking in the gravy.
• Adjust the amount of green chillies and red chilli powder to your spice preference.
• For a richer gravy, you can add a tablespoon of cream or yogurt towards the end of cooking.

Variations

• Vegan Adaptation: Substitute ghee with vegetable oil and use plant-based yogurt.
• Gluten-Free Notes: This recipe is naturally gluten-free, as long as you ensure your spices are also gluten-free.
• Spice Level Adjustment: My family loves a good kick, but feel free to reduce the amount of red chilli powder if you prefer a milder curry.
• Festival Adaptations: This is a popular dish during Teej and Raksha Bandhan in Rajasthan. My nani always made a big batch for these celebrations!

Serving Suggestions

Gatta Curry is fantastic on its own, but it’s even better with a side of warm roti or rice. A simple raita (yogurt dip) also complements the flavors beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What is Gatta made of? Gatta is made from gram flour (besan), spices, and yogurt, formed into cylindrical shapes and then fried or steamed.
• Can I make Gatta ahead of time? Absolutely! You can make the gatta and fry them a day in advance. Store them in an airtight container at room temperature.
• What is Ajwain and can I substitute it? Ajwain is a spice with a unique, slightly peppery flavor. If you can’t find it, you can substitute with a pinch of caraway seeds, but the flavor won’t be quite the same.
• What type of rice is best for this recipe? Basmati rice is my go-to, as it’s fragrant and fluffy. But you can use any long-grain rice you prefer.
• How can I adjust the spice level? Easily! Reduce the amount of red chilli powder and green chillies. You can also remove the seeds from the green chillies for a milder heat.