Monday, 29 July 2013

Stuffed Gatta Curry.

I love Rajasthani gatta's in every it steamed or fried..This is one of those thing that i can eat anytime anywhere..So coming straight to the point...Here is the Stuffed Gatta Curry recipe which i like ....n i made it yesterday(sunday dinner)..... do try .. This recipe may seem too long..but its one of the easiest recipe..n best when you run out of veggies ;)


For dough-
1 cup besan(gram flour)
salt to taste
red chilli pwd to taste
asafoetida/hing- a pinch
fennel seeds/saunf- 1/2 tsp
dried fenugreek leaves/kasuri methi-1 tsp
water as required
Mix all expect water..rub it with hand add water & make soft dough.
cover it and keep aside.

For stuffing-
Grated Paneer-3/4 cup
salt n red chilli pwd as per taste
crushed coriander seeds/saboot dhaniya-1/2 tsp
Mix well n keep aside..

Oil for frying.

Now take the dough n roll it like roti.. spread the paneer mixture all over
Dip your finger in water n put it on all over the edges.
now start rolling from one side ....very slowly n very properly..till the end.
cut it diagonally.
Now deep fry it on low flame.
Take it out n keep aside.

For Gravy-
Oil- tsp
Saunf, Rai,Kalonji- 1tsp
Paste of garlic-2-3 tsp(according to taste)
Green chilli, ginger, onion paste- 1 large spoon
Curd- 2 tb sp
haldi/turmeric pwd
salt n red chilli pwd as per taste
garam masala- 1 tsp
amchur/ dry mango pwd- 1 tsp
Little kasuri methi

In heavy botttomed pan/kadhai put oil... when it warms up add the saunf, rai, kalonji..
add garlic paste..saute it.. add onion-ginger-chilli paste.. saute till oil leaves the side..
add all the dry masala leaving amchur
add 2 cups of water(or as required).. let it shimmer for while..
add curd ..mix it properly...
add amchur n kasuri methi... cover it.. n take off from the flame..

Serving:- (Important part).. put the dry gatta only 1/2 an hour before serving... else all the gravy will get absorbed :) Have it with roti of ur choice :)
The fried ones can be eaten like this a snack... n you can store them for 1-2 days.

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