Gatta Curry

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To make gatta mix together besan coriander seeds, cumin seeds, chilli flakes, coriander powder, turmeric, salt, baking soda, curd and ghee. Mix them together to make a smooth dough. If required sprinkle some water to make it into a dough.
Baking soda is added to make the gatta softer. Make sure you add a tiny pinch as adding more may cause the gatta to break while boiling it. Also adding baking soda while making gatta helps to keep it crunchy if you want to fry them after boiling them to eat gatta as a snack. Frying gatta also increases the shelf life so preparing gatta curry becomes faster.
Once the dough is ready divide them into small balls and then roll them each out into long cylinders about 1cm thick. Cut them into about 5-6inches long. In a deep vessel add 2lts of water and bring it to a boil. Add the gatta in boiling water. Remember to always add gatta to boiling water or else they will disintegrate.
Once all of them are in the water cook on high heat till they start to float on top. Once they start floating they won’t break. At this stage cover the vessel and slightly lower the heat and cook them for 8-10mins.

Once the gatta is cooked take them out on to a plate. Also pour over some of the water on top of the gatta to keep them moist. Once the gatta cools down, remove them from the water and cut them into pieces and keep aside. Do not throw the water as it will be used to flavour the curry.

In a bowl mix together curd, salt, chilli powder, coriander powder and turmeric. Whisk it nicely. We add spices to the curd and not straight into the oil so that they don’t burn off while cooking. Heat ghee in a pan and sprinkle heeng, add in dried red chillies, cumin and coriander. Give a quick stir and increase the heat to high and add the whisked curd.

Keep stirring the pan till the curd gets a good boil. Cook the curd till it thickens and oil starts to ooze out. At this stage add the diced gatta. Gently stir them and cook for 2-3mins. Add any scrapping or trimmings of the gatta that is on the chopping board as this will thicken the curry and add flavour as well.

Add approx 2 cups of water that was used to boil gatta. Bring it to a boil and simmer. Check for salt, sprinkle kasoori methi powder and add chopped coriander. You can serve gatta thick with a roti or parantha, or can serve it thin with rice. Remove from heat and serve it hot.

- Baking soda is added to make the gatta softer. Make sure you add a tiny pinch as adding more may cause the gatta to break while boiling it.

- Adding baking soda while making gatta helps to keep it crunchy if you want to fry them after boiling them to eat gatta as a snack. Frying gatta also increases the shelf life so preparing gatta curry becomes faster.

- Remember to always add gatta to boiling water or else they will disintegrate.

- Once the gatta cools down, remove them from the water and cut them into pieces and keep aside. Do not throw the water as it will be used to flavour the curry.

- Add spices to the curd and not straight into the oil so that they don’t burn off while cooking.

- Add any scrapping or trimmings of the gatta that is on the chopping board as this will thicken the curry and add flavour as well.

- You can serve gatta thick with a roti or parantha, or can serve it thin with rice.

Note - if you are using baking soda in the gatta then the dough has to be hard. if not then you have to make it soft.