Authentic Gattas Recipe – Besan & Yogurt Steamed Curry

Last Updated on 3 months by Neha Deshmukh

Authentic Gattas Recipe – Besan & Yogurt Steamed Curry

Introduction

Oh, Gattas! This is a dish that instantly transports me back to my grandmother’s kitchen. It’s a wonderfully comforting, subtly spiced curry that’s surprisingly light yet incredibly flavorful. I first made this when I was trying to recreate her cooking, and honestly, it took a few tries to get it just right. But trust me, the effort is so worth it. It’s a bit of a process, but the end result – those soft, tangy steamed besan dumplings swimming in a rich gravy – is pure magic. You’ll absolutely love this authentic Gattas recipe!

Why You’ll Love This Recipe

This isn’t just another curry; it’s a unique experience. The steamed gattas have a delightful texture, and the yogurt-based gravy is wonderfully tangy. It’s a dish that’s both satisfying and relatively healthy. Plus, it’s a fantastic way to impress your family and friends with a taste of authentic Indian home cooking.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 cups besan (chickpea flour) – about 240g
• ¼ tsp asafoetida (hing)
• 1 tsp turmeric powder
• 1.5 tsp red chili powder (adjust to your spice preference!)
• 3 tbsp oil
• 2 tbsp yogurt
• 1 tsp cumin seeds
• 1 tbsp ginger-garlic paste
• 1 tsp kasuri methi (dried fenugreek leaves)

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Besan (Chickpea Flour) – The Star Ingredient

Good quality besan is key. It should be finely ground and have a fresh aroma. If yours smells a little stale, you can lightly roast it in a dry pan for a few minutes to bring back its flavor.

Asafoetida (Hing) – A Unique Flavor Profile

Don’t be scared off by the smell of asafoetida! It’s quite pungent on its own, but it adds a wonderful savory depth to the curry. A little goes a long way.

Kasuri Methi – Adding That Authentic Touch

Kasuri methi is a game-changer. Crush it between your palms before adding it to release its aroma. It really elevates the flavor of the gravy.

Regional Variations in Spice Levels

Spice levels in India vary so much! This recipe leans towards a medium spice level. Feel free to adjust the red chili powder to suit your taste. Some families in Rajasthan even add a pinch of garam masala for extra warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

First, in a large bowl, combine the besan, asafoetida, turmeric powder, red chili powder, 2 tablespoons of oil, yogurt, and enough water (about ¾ cup) to form a stiff dough. It should be firm enough to hold its shape.

Now, knead the dough really well for about 5-7 minutes. This is important for a smooth texture.

Shape the dough into thin, cylindrical rolls – about 3-4 inches long and ½ inch thick.

Steam these gattas for about 20 minutes, or until they are firm to the touch. I usually use a steamer basket lined with parchment paper to prevent sticking.

While the gattas are steaming, let’s make the gravy. Heat the remaining 1 tablespoon of oil in a pan. Add the cumin seeds and let them splutter.

Then, add the ginger-garlic paste and sauté for a minute until fragrant.

Add 1 large chopped onion and 2 chopped tomatoes (or about 1.5 cups of onion-tomato paste) and cook until softened.

Stir in the remaining red chili powder and turmeric powder. Cook for another minute.

Whisk the remaining yogurt until smooth and add it to the gravy. Cook for 2-3 minutes, stirring constantly, until the gravy thickens slightly.

Slice the steamed gattas into ½ inch pieces and gently simmer them in the gravy for 10-12 minutes, allowing them to absorb all those lovely flavors.

Finally, garnish with kasuri methi and serve hot!

Expert Tips

• Don’t overcook the gattas while steaming – you want them to be soft, not rubbery.
• For a richer gravy, you can add a tablespoon of cream or ghee at the end.
• If the gravy is too thick, add a little water to adjust the consistency.

Variations

Vegan Adaptation

Easily made vegan! Simply substitute the yogurt with plant-based yogurt (soy or cashew work well).

Gluten-Free Considerations

This recipe is naturally gluten-free, as besan is a gluten-free flour.

Spice Level Adjustment

My friend, Priya, loves things really spicy, so she adds a finely chopped green chili to the gravy. Feel free to experiment!

Rajasthani Festival Adaptation

During festivals, my aunt adds a handful of chopped spinach to the dough for a vibrant green color and extra nutrients.

Serving Suggestions

Gattas are best enjoyed hot with a side of roti, paratha, or steamed rice. A dollop of yogurt on the side is always a good idea! It also pairs beautifully with a simple dal.

Storage Instructions

Leftover gattas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The gravy actually tastes even better the next day!

FAQs

What is the origin of Gattas?

Gattas are believed to have originated in the Marwar region of Rajasthan, India. It’s a traditional dish often made during festivals and special occasions.

Can I make the Gattas dough ahead of time?

Yes, you can! Prepare the dough and store it in the refrigerator for up to 24 hours. Just bring it to room temperature before shaping the gattas.

What is the best way to achieve a tangy gravy?

The yogurt is key to the tanginess. Make sure to whisk it well before adding it to the gravy to prevent curdling.

Can I bake the Gattas instead of steaming them?

You can, but steaming gives them a softer texture. If baking, bake at 180°C (350°F) for about 20-25 minutes.

What flatbreads pair best with Gattas?

Roti, paratha, or missi roti are all excellent choices. The soft texture of the flatbreads complements the gattas beautifully.