Gatta Curry - from Rajasthan

From Rajasthan, the desert state of the Rajput warriors comes this dish. Gatta aka 'Takey Paise' are spiced gramflour rolls, poached and then cut to resemble the golden guineas of the past. It is one of those unique dishes to represent a state, community as well as a style of cooking. The recipe here is from the Jain and Marwari households who are vegetarians and do not even eat onion and garlic. In fact some orthodox Jains do not eat any vegetable which grows below the ground - so no potatoes, carrots, turnips, colocasia, ginger for them.

To make Gattas - gramflour, salt, turmeric, chilli powder, pinch of hing, a teaspoon of oil and little cumin seeds. Add a little water and make a very hard dough. portion it out and make 3/4" diameter rolls using your palm - maybe 8-10 long. The surface should be smooth and not cracking open. Cover with moist napkin and leave aside. Being water to a boil in a wide mouth vessel, add salt and then boil the gatta rolls for 25 minutes on simmering heat. Take out carefully on to a greased surface and allow to cool. Cut them into 1/4' thick roundels.

To make the sauce we heat some Desi Ghee (clarified butter), add the cumin seeds and as they blossom, move the pan away from the heat and add all the powders and cloves in the fat. Stir it, without allowing it to burn and quickly add the beaten up yogurt. Bring the pot back to the flame, and bring the liquid to a boil while stirring continuously. The yogurt may curdle but that is OK. Once the gravy is boiling, add the cut Gattas to it, wait for the boil to return, add salt, and set it on simmer for next 20-25 minutes. Add cilantro and serve - best enjoyed with Roti (wholewheat flatbreads). If the yogurt is too sour you may add a pinch of sugar.











You can crush the cloves for better flavor