Rajasthani Gatta

Cooking Time: 30 mins
Servings: 4 to 5


  • 2 cup bengal gram flour (besan)
  • 1/4 tsp cumin seeds
  • 1 tsp red chilli powder
  • Hing (asafoetida)
  • 1/4 tsp mustard seeds
  • 2 cup yogurt
  • 1 tblsp ghee
  • 1/2 tsp coriander seeds
  • Oil for deep frying
  • 2 cup coriander leaves chopped
  • 1 tsp turmeric powder
  • 4 curry leaves
  • 1 tsp red chilli powder
  • 1 tsp green chillies chopped
  • Salt (to taste)


  • Keep 2 tblsp besan aside for kadhi;
  • Mix remaining besan with turmeric powder, red chilli powder and salt. Mix in water little at a time to make hard dough. Knead well, rest it for 10 minutes and then divide into four equal portions, roll them in cylindrical shape and then boil in salted water until cooked. Take off and cut into small pieces;
  • Deep-fry these pieces in medium hot oil until lightly browned. Remove and leave aside;
  • Mix remaining besan with curd thoroughly;
  • Heat up ghee, add mustard seeds, hing, coriander seeds, cumin seeds, green chillies, curry leaves and stir fry for a moment;
  • Mix in besan and curd mixture, red chilli powder, turmeric powder and stir fry on low heat, stirring continuously, for a few minutes. Mix in water, adjust salt and stir fry until it returns to medium thick consistency;
  • Mix in fried gatte, bring to a boil, top with cut green coriander leaves and serve hot.