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Tender chickpea flour dumplings simmered in a tangy, sweet, and savory yogurt-based gravy. This classic Gujarati curry is a delightful comfort food, perfect with rotis or steamed rice.
For 4 servings
Prepare the Gatta Dough
Boil the Gatta
Tender chickpea flour dumplings simmered in a tangy, sweet, and savory yogurt-based gravy. This classic Gujarati curry is a delightful comfort food, perfect with rotis or steamed rice.
This gujarati recipe takes 55 minutes to prepare and yields 4 servings. At 332.08 calories per serving with 12.77g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Gravy Base
Temper and Cook the Gravy
Combine and Finish the Shaak
Add 1/2 cup of finely chopped spinach or spinach purée to the gatta dough for a nutritious and vibrant green version.
Add 1/2 teaspoon of garam masala and 1 teaspoon of crushed kasuri methi (dried fenugreek leaves) to the gravy in the final step for a more aromatic finish.
This recipe is naturally free of onion and garlic, making it suitable for Jain and Sattvic diets.
For a different texture, after boiling and slicing the gatta, shallow fry them in 1-2 tablespoons of oil until they are golden and slightly crisp before adding to the gravy.
Besan (chickpea flour) is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
The use of curd (yogurt) makes this dish rich in probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut health.
Chickpea flour is high in dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Spices like ajwain (carom seeds) and hing (asafoetida) are traditionally known in Ayurveda for their digestive properties, helping to prevent bloating and indigestion.
Gatta can become hard if the dough is too tight or if it's over-kneaded. The dough should be firm but pliable. Adding a pinch of baking soda and a little oil to the dough helps in making them soft.
Gravy usually curdles if the curd is added to a very hot pan or not stirred continuously. To prevent this, always lower the heat completely before adding the curd mixture and stir constantly until it comes to a gentle simmer. If it has already curdled, you can try blending it with an immersion blender to make it smoother, though the texture might not be perfect.
Yes, you can make a vegan version. Replace the curd with a plant-based yogurt (like cashew or almond yogurt) and use oil instead of ghee for tempering. Ensure the plant-based yogurt is unsweetened and whisk it well with besan.
Store Gatta nu Shaak in an airtight container in the refrigerator for up to 2-3 days. The gravy will thicken upon cooling. To reheat, gently warm it in a pan over low heat, adding a few tablespoons of water to adjust the consistency if needed.
Yes, it is a relatively healthy dish. It's rich in plant-based protein and fiber from besan (chickpea flour), and the curd provides probiotics beneficial for gut health. It is also cooked with minimal oil.
One serving of Gatta nu Shaak contains approximately 380-420 calories, depending on the type of curd (full-fat or low-fat) and the amount of ghee used.
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