Rajasthani Gatta Curry : the healthy version

So after the lemon chicken recipe, I had received a few requests for something vegetarian and hence I decided to do the Rajasthani Gatta Curry.

But just like the other recipes done before , I had to make sure it should be as healthy and low calorie as possible.

So following recipe is my healthy version of the iconic Rajasthani Gatta Curry . It is a delicious dish with no garlic or onion and is Gluten-free.

Prep time : 10 minutes

Cooking time : 30 minutes

Serves : 3

For the Gatta discs: 

  1. Besan (chickpea flour) : 1 cup
  2. Curd : 2 tbsp
  3. Cumin seeds (jeera) : 1/4 tsp
  4. Salt : to taste 
  5. Red chilli powder : 1/2 tsp
  6. Turmeric : 1/4 tsp
  7. Garam Masala : 1/2 tbsp
  8. Oil: 1 tbsp
  9. Water : as needed
  10. Cooking soda : a pinch (optional) 

For the gravy 

  1. Besan : 2 tbsp
  2. Curd :  1/2 cup
  3. Red chilli powder : 1/2 tbsp
  4. Salt : to taste
  5. Turmeric: 1/4 tsp
  6. Coriander Powder (Dhaniya powder) :1 tbsp
  7. Heeng : a pinch (avoid if making gluten-free)
  8. Mustard seeds : 1/4 tsp
  9. Cumin seeds (jeera) : 1/4 tsp
  10. Oil : 1 tbsp

For garnish

  1. Chopped green chillies : 1tbsp
  2. Chopped coriander leaves : 2 tbsp 

Method :

  • For the Gatta discs: 
  1. Take Besan, curd , oil and other ingredients mentioned in ‘for the Gatta discs’ category and make a hard dough using minimal water 
  2. Shape the dough in thick cylinders . Use oil and dry besan to give them shape.
  3. Take water in a deep dish and bring it to boil . 
  4. Once the water starts boiling , add the Gatta cylinders and cook for 8-10 minutes till the Gatta starts floating in water . 
  5. Strain the water and keep it for making gravy . Cut the Gatta cylinders into 1/2 inch thick discs.
  • Since this is the healthy version , hence I have neither shallow nor deep fried the Gatta discs . But you can do either of this , in case you are not counting your calories.
  • For the gravy
  1. Take the water left from boiling Gatta discs and add besan (2tbsp) . Stir well to avoid lumps. 
  2. Take curd in another container and add the salt , turmeric , red chilli powder, coriander powder and heeng to it . Mix well. 
  3. Heat oil in a deep dish. Add mustard seeds and cumin seeds in hot oil. 
  4. Add the curd mix and besan-water mix in the oil and stir well . 
  5. Keep stirring and bring it to boil.
  6. Cook for 4-5 minutes and let the gravy thicken.
  7. Add the Gatta discs and let it cook on low heat for 8-10 minutes.
  8. Garnish with chopped green chillies and coriander . 

Serve hot with Roti .

CalorieMeter: approximately 240 calories per serving . 

Have you checked my Rajasthani Kadhi recipe yet ? Click here !!!

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