This is very easy to make. I got the recipe that I am making from a friend at work some years back. This is basically a rajasthani dish so would like to put a disclaimer upfront that this is how I make it. Natives please excuse, also I am more than happy to make amendments. But I love my version.
Ingredients (serves 4)
3/4 cup Chickpea flour
1/2 tspn turmeric
1/2 tspn coriander cumin powder
1/2 tspn ginger garlic paste (optional)
salt to taste
1 cup Chickpea flour
1 medium onion thinly sliced (optional)
1 tspn turmeric
1 tspn red chilli powder
1 tspn coriander cumin powder
1/2 tspn garam masala
1 cup curd (sour preferably)
1 tspn Dry Mango powder (Depending on the sourness of curd add this)
salt to taste
1/2 tspn clarified butter
1/2 tspn cumin seeds
1/4 tspn fenugreek seeds
a pinch of asafoetida
1 tspn clarified butter (ghee)
1) In a bowl mix all ingredients of gatta and make a stiff dough using water as required. This should be of roti dough consistency.
2) Roll the dough in cylindrical rolls (1/2 inch diameter) as per the size of your steamer plate. Grease the steamer plate and place the rolls on it and steam it for 15 min.
3) In a bowl add 2 cups of water to curd and mix well using a whisk. Add the chickpea flour to it and whisk again. Ensure there are no lumps formed.
4) In a deep sauce pan, add some ghee and onions and saute it well.
5) Add turmeric powder, coriander cumin powder, red chilli powder and saute again.
6) Slowly add the curd mixture stirring constantly.
7) Let it cook until the raw smell vanishes. This will take about 12-15 min.
8) Taste at this stage and add salt and dry mango powder accordingly.
9) Add the garam masala powder and stir again.
10) When the gattas are well cooked, remove and cut in small discs. You can saute this in a pan if you dont like the steamed taste.
11) In a small pan, heat the ghee, add the cumin seeds and let it crackle, then add the fenugreek seeds and asafoetida
12) Add this to the kadhi.
Add chopped coriander and serve with plain steamed rice.