Govind Gatta Curry
Soft chickpea flour dumplings stuffed with a rich filling of paneer and nuts, simmered in a creamy, tangy yogurt-based gravy. A royal Rajasthani delicacy perfect for special occasions.
For 4 servings
7 steps. 50 minutes total.
- 1
Step 1
- a.Prepare the Gatta Dough
- b.In a large bowl, combine 1.5 cups besan, 2 tbsp yogurt, 2 tbsp neutral oil, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 1 tsp coriander powder, 0.5 tsp carom seeds, 0.25 tsp asafoetida, and 0.75 tsp salt.
- c.Mix with your fingertips to form a crumbly texture.
- d.Gradually add about 2-4 tbsp of water and knead into a firm, smooth dough. Do not make it too soft.
- e.Cover with a damp cloth and let it rest for 20 minutes.
- 2
Step 2
- a.Prepare the Stuffing
- b.In a separate bowl, combine 100g grated paneer, 50g crumbled khoya, 2 tbsp chopped cashews, 1 tbsp raisins, 1 chopped green chili, 0.5 inch grated ginger, 1 tbsp chopped coriander leaves, 0.25 tsp garam masala, and 0.25 tsp salt.
- c.Mix gently until everything is well combined. Set aside.
- 3
Step 3
- a.Shape and Stuff the Gattas
- b.Divide the rested dough into 4 equal portions.
- c.Take one portion and roll it into a 4-inch diameter circle, about 1/4 inch thick.
- d.Place a quarter of the stuffing mixture along the center of the circle.
- e.Carefully bring the edges together, enclosing the filling, and roll it into a smooth cylindrical log about 1-inch in diameter. Pinch the ends to seal them completely.
- f.Repeat with the remaining dough and stuffing.
- 4
Step 4
- a.Boil the Gattas
- b.In a wide pot, bring 6 cups of water to a rolling boil.
- c.Gently slide the stuffed gatta logs into the boiling water.
- d.Cook on medium-high heat for 12-15 minutes. They are cooked when they float to the surface and develop small blisters.
- e.Using a slotted spoon, carefully remove the gattas and place them on a plate to cool. IMPORTANT: Reserve the cooking water for the gravy.
- 5
Step 5
- a.Cut and Fry the Gattas
- b.Once the gattas have cooled slightly (about 10 minutes), cut them into 1-inch thick roundels.
- c.Heat the remaining 4 tbsp (1/4 cup) of neutral oil in a pan over medium heat for shallow frying.
- d.Carefully place the gatta pieces in the hot oil and fry for 3-4 minutes per side, until they are golden brown and crisp.
- e.Remove the fried gattas and set them on a plate lined with a paper towel.
- 6
Step 6
- a.Prepare the Gravy
- b.In a heavy-bottomed pan or kadai, heat 3 tbsp of ghee over medium heat. Add 1 tsp cumin seeds, 1 bay leaf, 1-inch cinnamon stick, and 2 cloves. Sauté for 30 seconds until fragrant.
- c.Add the pureed onion and cook for 6-8 minutes, stirring occasionally, until it turns light golden brown.
- d.Add 1 tbsp ginger-garlic paste and cook for another minute until the raw smell disappears.
- e.Stir in the pureed tomatoes and cook for 5-7 minutes, until the mixture thickens and oil begins to separate at the edges.
- f.Add the dry spices: 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Sauté for 1 minute.
- g.Reduce the heat to the lowest setting. Add 1 cup of whisked yogurt, a little at a time, stirring continuously and vigorously to prevent curdling. Cook for 2-3 minutes until the gravy thickens again.
- 7
Step 7
- a.Simmer and Finish the Curry
- b.Pour in 2 cups of the reserved gatta cooking water and add 1 tsp of salt. Stir well and bring the gravy to a gentle simmer.
- c.Gently add the fried gatta pieces to the simmering gravy.
- d.Cover the pan and cook on low heat for 5-7 minutes, allowing the gattas to soften and absorb the flavors.
- e.Stir in 0.75 tsp garam masala and 1 tbsp of crushed kasuri methi. Simmer for one more minute.
- f.Turn off the heat. Garnish with the remaining 2 tbsp of chopped coriander leaves.
- g.Let the curry rest for 5 minutes before serving hot with roti, naan, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the gatta dough is firm and not sticky. A soft dough will cause the gattas to disintegrate while boiling.
- 2To prevent yogurt from curdling, always add it on low heat and stir continuously until it is well incorporated into the masala.
- 3Do not overcrowd the pan when frying the gattas; fry them in batches if necessary to ensure they become evenly golden and crisp.
- 4Sealing the gatta logs perfectly is key to preventing the delicious stuffing from leaking out during the boiling process.
- 5The water used for boiling gattas is full of flavor from the besan and spices. Using it for the gravy base adds significant depth and taste.
Adapt it for your goals.
Healthier Version
Instead of shallow frying, arrange the boiled and cut gatta pieces on a baking sheet, brush with a little oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden and crisp.
No Onion/Garlic VersionNo Onion/Garlic Version
For a Satvik version, omit the onion and ginger-garlic paste. To thicken the gravy, use a paste of 2 tomatoes blended with 10-12 soaked cashews.
Vegan VersionVegan Version
Replace ghee with oil, use a plant-based yogurt, substitute paneer with crumbled firm tofu, and replace khoya with a paste made from soaked cashews or almonds.
Why this is on our healthy list.
Excellent Source of Protein
This dish is packed with protein from besan (chickpea flour), paneer, and yogurt, which is essential for muscle building, cell repair, and keeping you full and satisfied.
Rich in Fiber
Besan is a good source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes gut health.
Provides Calcium
The use of paneer and yogurt makes this curry a good source of calcium, which is vital for strong bones and teeth.
Frequently asked questions
Gattas usually break if the dough is too soft or not kneaded well. Ensure you make a firm, tight dough. Also, make sure the water is at a rolling boil before you add the gattas, as adding them to lukewarm water can cause them to dissolve.
