Punjabi Gatta Curry

After eating gatta curry and ker sangre for about a week's time on our trip to Rajasthan last year, we recently had the urge to go back to that cuisine. However, Rajasthani food is really overwhelming in terms of its spices and generous use of oil/ghee. We wanted to keep the essence of the dish alive but wanted to make the spices a little more to our palette. 

Try this version of the famous gatta curry - it is a happy mix between simple punjabi spices and rajasthani gattas. This version allows the flavours of the gattas to really come through in a simple thin curry. 


For Gatte
1 cup Gram flour (besan)
1/2 tsp coarsley grind coriander powder
1/2 tsp ajwain (carom seeds)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tbsp oil
1/4 cup curd
Pinch of baking soda
Salt to taste

For Curry
1 cup curd
1/2 tsp cumin powder
1/4 tsp garam masala
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp dried mango powder (amchoor)

1 onion - finely chopped
2 medium tomatoes - finely chopped
Pinch of hing (asafoetida)
1/2 tsp cumin
4 cloves of garlic minced
1 inch piece of ginger grated
Salt to taste


To prepare Gattas
1. Mix all the ingredients to form a firm dough. you may need extra oil to make dough easily workable.

2. Divide this into 4 balls and now roll these balls into cylinders of 1/2 inch dia.

3. In a pot of hot boiling water, add cylinders of gatta prepared. Let it boil till it comes up on surface.

4. Insert a knife or toothpick in gatta and if it comes clean, your gatta is ready and sould be taken out of boiling water. Save water for gravy.

5. Cut it neatly to form gatta with 1 inch length.

6. Optional Step - saute them in 1 tsp oil in a non stick pan. This will make the gattas a little solid but you may want to avoid if you prefer softer ones.

To prepare curry
1. In a separate bowl, add all masalas to the curd and leave it.

2. In a pan, heat oil and add hing and cumin to it. Then add minced ginger and garlic and sautee

3. Add chopped onion and sautee till golden brown. Now add tomatoes to it.

4. Cover it with lid and let it simmer for 5 mins on slow heat.

5. Now add curd with all masalas and  let it cook for 3 - 4 mins.

6. Add water in which gattas were boiled to achieve the desired consistency.

7. Add Gattas to the gravy and let it cook for another 5 mins. Gattas will absorb water so you may save water to add and heat it just before serving.


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This blog is from the kitchen of Neha Gupta and Mridul Karkara. We go about our days pretending to be HR Managers and Business Consultants respectively, though in reality, just thinking about our next big meal! This food blog is a representation of our experiments in the kitchen and for the simple joy of cooking and sharing!

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