Name: Gatta Curry with Rice recipe by Neelam Barot at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Cooked rice 2 bowl; Pomegranate pearls 2 tbs; Chopped coriander leaves 2 tbs; For gatta :; Gram flour 2 cup; Oil 2 tbs; Salt 1/2 tsp; Soda a pinch; Red chilli powder 1 tsp; Dry coriander seeds 1 tsp; Fennel seeds 1 tsp; Ajwain 1 tsp; Hing 2 or 3 pinch full; Water 2 cup (for kneading); For curry :; Yogurt 2 cup; Ghee 3 tbs; Jeera 1 tsp; Tamal patta 2; Star anise 1; Hing 2 or 3 pinch full; Red chilli powder 2 tsp; Turmeric powder 1/2 tsp; Dhaniya jeera powder 1 tsp; Salt to taste; Ginger 1 piece; Green chilli 4-5; Garlic 8-10; Coriander leaves 2 tbs; Water 2 or 3 glass

Ingredients Serving: 4

Cooked rice 2 bowl
Pomegranate pearls 2 tbs
Chopped coriander leaves 2 tbs
For gatta :
Gram flour 2 cup
Oil 2 tbs
Salt 1/2 tsp
Soda a pinch
Red chilli powder 1 tsp
Dry coriander seeds 1 tsp
Fennel seeds 1 tsp
Ajwain 1 tsp
Hing 2 or 3 pinch full
Water 2 cup (for kneading)
For curry :
Yogurt 2 cup
Ghee 3 tbs
Jeera 1 tsp
Tamal patta 2
Star anise 1
Hing 2 or 3 pinch full
Red chilli powder 2 tsp
Turmeric powder 1/2 tsp
Dhaniya jeera powder 1 tsp
Salt to taste
Ginger 1 piece
Green chilli 4-5
Garlic 8-10
Coriander leaves 2 tbs
Water 2 or 3 glass

Instructions

For gatta :
Take a kadai add water for boiling and keep on flame.
Take a plate add gram flour, salt, red chilli powder, coriander seeds, fennel seeds, hing and oil.
Add soda into it.
Add oil into the mixture.
Now mix all together, add water little by little and make a semi hard dough.
Now take kadai add water for boiling and keep on flame.
In between make small balls from the dough and then roll it in your palm and make like fingers from it.
When water start to boiling add ready fingers into the water.
Keep boiling for 10 to 15 minute.
After 15 minute remove from flame and let it cool .
Now take out all fingers from kadai and cut them all.
Refer pic for kneading and boiling.
For gravy take green chilli, ginger, garlic and crush it.
Now for tadka take a kadai add ghee and jeera .
When jeera start to simmer, add hing, dry red chilli, tamal patta, star anise and cinnamon.
Then add turmeric powder and chilli garlic paste saute for 2 or 3 minute.
Now add red chilli powder, dhaniya jeera powder and salt .
Now take curd and blend it add into kadai .
Add boiled water of gatta along with curd and keep stirring without leaving.
Now add chopped gatta into the curry and keep boiling.
When curry become little thick add chopped coriander leaves and remove from flame.
Now your gatta curry is ready to serve .
Take a bowl add cooked rice and add gatta curry, pomegranate pearls and chopped coriander leaves.
Mix with fork and serve hot .
You can serve it with paratha and roti in your full platter.

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