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Gatta Curry: Indian Chickpea Flour Dumpling Curry [Vegan, Gluten-Free]

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Gatta curry is a delicacy fro Rajasthan, India. But now this dish is beloved throughout the nation. It’s a tangy and spicy curry that the whole family will love. You will never forget the taste of this exotic curry – it’s always a crowd pleaser.

Gatta Curry: Indian Chickpea Flour Dumpling Curry [Vegan, Gluten-Free]






For the Gatta:

  • 1 1/2 cup chickpea flour
  • A pinch of asafoetida
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Salt, to taste
  • 1 teaspoon cumin seeds
  • 2 teaspoons ginger-garlic paste
  • 1/4 cup vegan yogurt
  • 5 tablespoons oil
  • 1 tablespoon kasuri methi (dried fenugreek leaves)
  • Water, as needed

For the Sauce:

  • 3 tablespoons oil
  • 2 teaspoons cumin seeds
  • 2 0nions
  • 1 1-inch piece of ginger
  • 4 garlic cloves
  • 1 green chilis, chopped
  • 1/2 teaspoon turmeric powder
  • Red chili powder, as needed
  • 1/2 teaspoon coriander
  • A pinch of asafotida
  • 1/4 teaspoon garam masala
  • 2 tablespoons kasuri methi (dried fenugreek leaves)
  • Salt, to taste
  • 1 1/2 vegan yogurt, whisked


To Make the Gatta:

  1. Take a large mixing bowl. Combine besan, asafetida, turmeric powder, red chili powder, salt, cumin seeds, ginger-garlic paste, yogurt, oil, and kasuri methi, and knead them into a stiff dough.
  2. Add water if needed.
  3. Divide the dough into six equal parts and roll into cylindrical shape.
  4. Divide the dough into four to six equal portions and shape each portion into 10-inch-long, thin, cylindrical roll.
  5. Boil water in a pan. Add the rolls to the boiling water and boil them for 10 to 15 minutes.
  6. Remove them from heat.
  7. Take the rolls out of the water and keep the water aside for the curry base.
  8. Cut each cylinder into 10-12 2-inch pieces, and keep them aside.

For the Sauce:

  1. Heat 3 tablespoons of oil in a pan.
  2. Add the asafetida and cumin seeds to it. When it begins to crackle, add the onion, ginger garlic paste. Saute the onion paste till it’s light brown in color.
  3. Add the chili powder, turmeric powder, coriander powder, and garam masala along with the boiled water we kept aside earlier. Fry it for 3-4 minutes.
  4. Now lower the flame and slowly add the whisked curd.
  5. Stir it well and continue stirring until it comes to a boil.
  6. Once you see the oil coming up to the surface, add the cut chickpea dumpling pieces, salt, green chili, and fenugreek leaves.
  7. Now Let the curry cook on medium-low heat for 10-12 minutes for the flavors to concentrate. Stir it occasionally.
  8. Transfer the curry to a serving dish and garnish it with chopped green chilies. Serve it hot with rice or flatbread as you prefer.





Indian classics and tasty snacks made from scratch using fresh, whole ingredients and flavors. Anupama Paliwal is a #1 Bestselling Author, an Entrepreneur, a Designer, a Recipe Developer, Food Stylist, Food Photographer, and the Founder of the Food Writing and Cooking Website, 'My Ginger Garlic Kitchen'. She is a food enthusiast who adores cooking wholesome meals from scratch using fresh ingredients, shooting videos, clicking pictures and loves writing about it. She tries to find newer and innovative ways to do the cooking in easier, healthier & faster ways, without compromising the great taste.



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