Vegan Gatta Curry -chickpea dumplings in coconut yogurt curry
A very popular dish in north Indian menu is Gatta Curry. This dish truly takes me back home to Rajasthan and it is quite a favorite with my family here too. Although it is a little time consuming but the wait is well worth the work. My mouth is watering as I write about it ....
The tradtional recipe askes for dairy yogurt but I have replaced it with So Delicious coconut yogurt which works beautifullly as a replacement. I have fooled quite a few skeptics of traditoinal cooking with this version .
Bite size gram flour dumplings simmered in a tangy yoghurt curry. Bengal gram or chickpea flour is widely use in Indian cooking and flour made from it is used for bread, curries and to thicken sauces as well. Chickpea flour is made from dried chickpeas (garbanzo beans) and also is known as garbanzo flour, gram flour, and besan
Eaten with traditional Indian bread or even plain steamed rice. It’s a hearty dish with the addition of dumplings but the lightly spiced yoghurt curry more than balances it out. I add fresh fenugreek leaves and crushed corriander to the dumplings which lend a really delicious flavour.
This dish truly takes me back home to Rajasthan and it is quite a favorite with my family here too. Although its a little time consuming but the wait is well worth the work. My mouth water is waterrring as I write about it .
The tradtional recipe askes for dairy yogurt but I have replaced it with so delicious coconut yogurt which works beautifullly for this version . I have foooled quite a few skeptics of traditoinal cooking with this version .
Another option if coconut or cashew yogurt is not available is to replace it with tomato gravy ( 2 big tomatoes ).
With gram flour working like a thickening agent; the longer you leave the dumplings in the gravy the thicker the gravy becomes so if you make this dish a tad bit in advance its best to have a runny consistency for the yoghurt curry.
Gatta curry is made with gram flour dumplings boiled in water,sliced and added in a spicy yoghurt curry,some like to fry the steamed gattas before adding in the curry, this depends on personal choice,this curry is a main course dish,but the steamed and fried gattas can also be served as a snack or used in a pulao .
For the dumplings/ gattas;
1 cup Besan or garbanzo flour
3 tablespoon water
½ tsp paprika (red chilly powder )
Pinch of turmeric powder
Pinch of baking powder
Salt to taste
1 tea spoon dried fenugreek leaves ( methi )
1 tsp Coriander seeds (optional)
1/2 teaspoon Carom seeds/ajwain ( optional)
1 tsp grated ginger
3 tbsp vegetable oil
For the curry
1.5 cup coconut yoghurt
2 Green chilies
1/2 tsp Grated ginger
1tsp- Coriander powder
I tsp cumin seeds
1/4 tsp asafoetida powder
1/4 tsp Garam masala
1 tsp amchur ( mango powder )
1 tsp Salt
1- Coarsly crush coriander and add in the gatta dough. Mix together the gram flour, water, chilli powder(paprika), turmeric, baking powder, salt, fenugreek leaves, grated ginger and 2 tbsp of the vegetable oil to form a sticky dough base.
2-Heat up water in a small sauce pan and bring to a boil. Add 1/2 tea spoon baking soda to the water. Oil your palms and divide the dough into 5 thin cylindrical portions not any wider than the width of your finger as they tend to expand once cooked.
3-Steep the ‘gattas’ (dumplings) gently in the boiling water a few at a time and cook them for 10 mins. They will start to float once they are nearly done. Remove and set aside to cool slightly. Don’t discard the water you can use the water to make the curry.
4-Cut the gattas into small pieces,set aside while you make the curry.
5-Whisk the yogurt with the coriander powder, chilli powder & turmeric powder and set aside.
6-Heat oil on medium heat in a heavy based sauce pan and add cumin seeds, asafoetida and green chilly . Let them sizzle in the oil for 10 seconds or so.
7- Lower the heat and tip in the yogurt mix stirring continuously making sure it doesn’t split for 2-3 mins. Now add the leftover dumpling water to the pan to form a runny gravy.
8-Bring the curry to a simmer and add mango powder (amchur) and garam masala along with the gattas to soak in all the spiced goodness. Cook for 5 minutes on a low heat stirring half way through. Turn the heat off, season to taste and garnish with fresh coriander.
9-Serve with fresh rotis or steamed basmati rice , Enjoy !!
TIP : Leave the gattas to soak in the curry for a few hours. If the gravy is quite thick add a little more water to get it to a lighter consistency.Gatte-ki-Sabzi
- Payal Chatterjee on Chickpea Flour Tofu Curry – Burmese Tofu Curry: “I tried this recipe, but substituted cashews with peanuts, worked pretty well! It was yummy, will surely make it again…” Aug 12, 01:17
- Neha's Vegan Kitchen on Aloo Paratha – Gluten free: “Hi Shruti, you can replace the gum with Psyllium Husk but watch the water. The dough tends to be a…” Jan 19, 12:53
- Shruti on Aloo Paratha – Gluten free: “Hey Neha, thanks for sharing this recipe. I had been craving for aloo paranthas. Can I replace xantham gum with…” Jan 3, 00:35
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