Makra Gatta Curry

A Marwar specialty

Chef Raunak Arora

Rajasthani Gatte ki Sabji is a Marwar specialty in which boiled gatta traditionally made of besan, but replaced by Makara in this recipe, is served in a spicy, tasty, curd-based gravy. This curry does not use tomatoes. Instead, the sourness is added with curd.

Prep time 30-35 mins / Cooking time 40 mins / Serves 4


For Gatta:

1. Makra (Brown Top) Flour – 100 gm
2. Besan (gram) Flour - 20 gm
3. Coriander seeds (lightly pounded) – 1 tbsp
4. Cumin (lightly pounded) – 1tbsp
5. Chilli flakes – 2 tsp
6. Coriander powder – 2 tsp
7. Turmeric – ¾ tsp
8. Salt – to taste Baking soda (optional) – a tiny pinch
9. Curd – 50 gm
10. Ghee/Mustard oil – 3 tbsp
11. Water – a dash (only if required)

For Gatta Curry:
1. Curd – 250 gm
2. Salt – to taste
3. Chilli powder – 2 tsp
4. Coriander powder – 2 tbsp
5. Turmeric – ¾ tsp
6. Ghee – 50 gm
7. Asafoetida (heeng) – ½ tsp
8. Dry red chilli – 2
9. Cumin (lightly pounded) – 2 tsp
10. Coriander seeds (lightly pounded) – 1tbsp
11. Ginger chopped – 1tbsp
12. Ginger chopped – 1tbsp
13. Onion chopped – 26gm
14. Water – 2 cups
15. Salt – to taste
16. Kasoori methi (Fenugreek Leaves) powder – ½ tsp
17. Coriander chopped – a handful


For making Gatta:

  1. To make gatta mix together makra (Brown Top) flour, besan (gram) flour, coriander seeds, cumin seeds, chili flakes, coriander powder, turmeric, salt, baking soda, curd, and ghee.
  2. Mix them together to make a smooth dough. If required sprinkle some water to make it into a dough. Baking soda is added to make the gatta softer. Make sure you add a tiny pinch as adding more may cause the gatta to break while boiling it. Also adding baking soda while making gatta helps to keep it crunchy if you want to fry them after boiling them to eat gatta as a snack.
  3. Once the dough is ready divide them into small balls and then roll them each out into long cylinders about 1cm thick. Cut them into about 5-6 inches long.
  4. In a deep vessel add 2lts of water and bring it to a boil. Add the gatta to boiling water. Remember to always add gatta to boiling water or else they will disintegrate.
  5. Once all of them are in the water cook on high heat till they start to float on top. Once they start floating they won’t break. At this stage cover the vessel and slightly lower the heat and cook them for 8-10mins.
  6. Once the gatta is cooked take them out onto a plate. Also, pour over some of the water on top of the gatta to keep them moist.
  7. Once the gatta cools down, remove them from the water and cut them into pieces and keep them aside. Do not throw the water as it will be used to flavor the curry.

Method Continued

For making Gatta Curry:

  1. In a bowl mix together curd, salt, chili powder, coriander powder, and turmeric. Whisk it nicely.
  2. Add spices to the curd and not straight into the oil so that they don’t burn off while cooking.
  3. Heat ghee in a pan and sprinkle Asafoetida (heeng), add in chopped onions, chopped ginger, dried red chilies, cumin, and coriander seeds. Give a quick stir and increase the heat to high flame and add the whisked curd.
  4. Keep stirring the pan till the curd gets to a good boil. Cook the curd till it thickens and the oil starts to ooze out.
  5. At this stage add the diced gatta. Gently stir them and cook for 2-3mins. Add any scrapping or trimmings of the gatta that is on the chopping board as this will thicken the curry and add flavor as well.
  6. Add approx 2 cups of water that was used to boil gatta. Bring it to a boil and simmer. Check for salt, sprinkle kasoori methi (Fenugreek Leaves) powder, and add chopped coriander.
  7. You can serve gatta thick with a roti or poori , or can serve it thin with rice.
  8. Remove from heat and serve it hot.

The Chef

"Millets are important to me because they are naturally nutrient-dense food items. There have been many studies that have found millet to play a key role in reducing the risk of cardiovascular diseases and helping in weight loss."

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