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
Ingredients
For the Gatta discs:
- Besan (chickpea flour) : 1 cup
- Curd : 2 tbsp
- Cumin seeds (jeera) : 1/4 tsp
- Salt : to taste
- Red chilli powder : 1/2 tsp
- Turmeric : 1/4 tsp
- Garam Masala : 1/2 tbsp
- Oil: 1 tbsp
- Water : as needed
- Cooking soda : a pinch (optional)
For the gravy
- Besan : 2 tbsp
- Curd : 1/2 cup
- Red chilli powder : 1/2 tbsp
- Salt : to taste
- Turmeric: 1/4 tsp
- Coriander Powder (Dhaniya powder) :1 tbsp
- Heeng : a pinch (avoid if making gluten-free)
- Mustard seeds : 1/4 tsp
- Cumin seeds (jeera) : 1/4 tsp
- Oil : 1 tbsp
For garnish
- Chopped green chillies : 1tbsp
- Chopped coriander leaves : 2 tbsp
Method :
- For the Gatta discs:
- Take Besan, curd , oil and other ingredients mentioned in ‘for the Gatta discs’ category and make a hard dough using minimal water
- Shape the dough in thick cylinders . Use oil and dry besan to give them shape.
- Take water in a deep dish and bring it to boil .
- Once the water starts boiling , add the Gatta cylinders and cook for 8-10 minutes till the Gatta starts floating in water .
- 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
- Take the water left from boiling Gatta discs and add besan (2tbsp) . Stir well to avoid lumps.
- Take curd in another container and add the salt , turmeric , red chilli powder, coriander powder and heeng to it . Mix well.
- Heat oil in a deep dish. Add mustard seeds and cumin seeds in hot oil.
- Add the curd mix and besan-water mix in the oil and stir well .
- Keep stirring and bring it to boil.
- Cook for 4-5 minutes and let the gravy thicken.
- Add the Gatta discs and let it cook on low heat for 8-10 minutes.
- 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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This looks so delicious! Thanks for sharing the recipe 🙂
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Thanks for appreciating 😊
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Beautiful blog you have.
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Thank you Sumith
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