Authentic Marwari Gatta Curry with Bajra Roti
Experience the rich, royal flavors of Rajasthan with gram flour dumplings simmered in a spicy, tangy yogurt gravy. Served alongside rustic pearl millet flatbreads, this hearty vegetarian meal is comforting and bursting with traditional spices.
65min
Total Time
4
Servings
Rajasthani
Cuisine
Recipe
1
In a mixing bowl, combine besan, turmeric, chili powder, ajwain, salt, curd, and oil to form a stiff dough without adding extra water.
2
Divide the dough into equal portions and roll each into cylindrical logs. Drop them into a pot of boiling water and cook for 12 to 15 minutes until floating and firm.
3
Remove the gatta logs, let them cool slightly, and slice them into bite-sized pieces. Keep the boiling water aside to use as stock.
4
In a heavy-bottomed pan, heat oil, add cumin seeds, hing, grated ginger, and chopped green chili, sautéing until fragrant.
5
Lower the heat and whisk in the sour curd continuously to prevent curdling, followed by coriander powder, turmeric, and red chili powder.
6
Add the sliced gattas and reserved boiling water stock, bringing the curry to a gentle simmer for 10 minutes until the gravy thickens.
7
Garnish with garam masala and freshly chopped coriander leaves.
8
For the rotis, knead bajra flour with warm water, roll out thick circles by hand or gently with a rolling pin, and cook on a hot tawa until golden spots appear on both sides.
9
Brush the hot bajra rotis with desi ghee and serve immediately alongside the piping hot gatta curry.
Ingredients
1 cup besan (gram flour)
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/4 tsp ajwain (carom seeds)
2 tbsp curd (yogurt)
1 tbsp oil or ghee
Salt to taste
1.5 cups whisked sour curd for gravy
1 tsp cumin seeds
1 pinch asafoetida (hing)
1 tsp grated ginger
1 green chili, chopped
1 tsp coriander powder
1/2 tsp garam masala
2 cups bajra flour for rotis
Warm water as needed
Ghee for brushing rotis
*This AI-generated recipe may contain inaccuracies.