Name: Gatta Curry
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 medium red onions, grated; 1 teaspoon cumin seeds 4 whole cloves; Pinch of asafetida; ½ teaspoon garam masala (spice mix); ½ teaspoon table salt Pinch of baking soda; 2 tablespoons ghee; 1 teaspoon red chile powder; 1½ cups (150 grams) besan (chickpea/gram flour); ¼ teaspoon ground turmeric; 1 teaspoon table salt; 1 tablespoon besan (chickpea/gram flour); 2 teaspoons ground coriander 1 teaspoon ground turmeric; 1½ cups (375 grams) plain yogurt; 1 quart (800 ml) vegetable oil; 7 or 8 fresh mint leaves, chopped; 2 tablespoons plain yogurt; ½ teaspoon fresh ginger paste

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

We had a neighbor in Delhi who was from Rajasthan. She and my mom used to swap recipes and food. This curry entered our home, and the recipe has stayed, courtesy of one of those exchanges. I think my mother still makes the best gatta curry; sometimes she fries the dumplings and puts them in a typical Punjabi-style thick onion-tomato masala instead of the traditional Rajasthani yogurt curry that we have here. Serve this curry with steamed rice.