Ingredients
- 1 cup besan
- 2 tbsp oil
- ¼ tsp ajwain
- ½ tsp turmeric
- Salt to taste
- Water (for dough)
- 1 cup curd
- 1 onion (finely chopped)
- 1 tomato (pureed)
- 1 tsp ginger-garlic paste
- Spices: turmeric, red chilli, coriander powder
- ½ tsp garam masala
- 1 tsp cumin seeds
- Coriander leaves
Step-by-step
Step 1 — Make gatta dough
Mix besan, ajwain, oil, turmeric and salt with water to form dough.
Step 2 — Shape & boil
Roll into logs, boil until they float, cool and slice.
Step 3 — Prepare gravy base
Sauté cumin, onion and ginger-garlic until golden.
Step 4 — Add spices
Add tomato puree and dry spices. Cook until oil separates.
Step 5 — Add curd
Add whisked curd on low flame to prevent splitting.
Step 6 — Add gatta & simmer
Add boiled gatta and simmer for 10 minutes.
Tips & Variations
- Use thick curd for a rich, creamy gravy.
- Add kasuri methi for enhanced aroma.
- Gatta should be firm — do not overboil.
- Pairs best with roti, paratha or steamed rice.
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