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Ingredients:For ghatta:
1 cup gram flour (besan)
1 tsp. red chilli powder
2 pinches asafoetida
2 tsp. oil
salt to taste
some warm water
2 cups waterFor gravy:
1 cup sour curds
1 tbsp. ghee or oil
1 tsp. red chilli powder
1/2 tsp. dhania powder
1/2 tsp. turmeric powder
salt to taste
1/2 tsp. each cumin & mustard seeds
1 stalk curry leaves
1 cup water
1/2 tbsp. coriander leaves chopped fineMethod:
For ghatta:
- Take flour in a plate. Sprinkle masalas over it.
- Add oil and mix well.
- Sprinkle a tsp. of water at a time, mix well.
- Keep fairly stiff and knead till smooth.
- Break off a small lump, press in a cylindrical shape.
- Roll on a plate or flat surface to make a thin long cylinder.
- Repeat for all dough.
- Place water to boil. When bubbling, gently immerse the ghattas, and allow to boil.
- Cover with a plate-like lid, pour some water on the lid.
- Allow to simmer for 25-30 minutes, stirring once or twice in between.
- Add more water if required.
- Remove from heat, with a perforated spoon dish out the ghattas.
- Keep aside the water, slice cooled ghattas into 1/4" pieces.
For gravy:
- Make a paste of masalas in 1/2 cup water.
- Heat oil, add seeds and curry leaves. Allow to splutter.
- Add masala paste and stir for 2-3 minutes.
- Add curds and stir continuously till boil resumes and whitenss of curds is gone.
- Add remaining water, water drained from boiled ghattas and bring back to boil.
- When boiling, add ghattas and simmer on low for 5-7 minutes or till gravy is a little thick.
- Transfer to serving bowl and garnish with chopped coriander.
- Serve hot with phulka or paratha (refer rotis, naans, etc.)
Making time: Boiling: 30 minutes
Rest: 15 minutes
Makes: 3 to 4 servings
Shelflife: 2 days refrigerated
Rajasthani Dishes Index
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