Gatta nu Shaak
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
- In a mixing bowl, combine 1.5 cups of besan, 0.5 tsp ajwain, 0.5 tsp turmeric powder, 1 tsp red chili powder, 0.25 tsp hing, 0.75 tsp salt, and the optional baking soda. Mix the dry ingredients well.
- Add 2 tbsp of curd and 1 tbsp of oil. Use your fingertips to rub the mixture together until it resembles coarse breadcrumbs.
- Gradually add 2-3 tablespoons of warm water, kneading to form a firm, smooth, and non-sticky dough. Do not over-knead.
- Grease your hands with a little oil, divide the dough into 4 equal portions, and roll each into a log about 1/2-inch thick.
Boil the Gatta
- In a wide pot, bring 4 cups of water to a rolling boil.
- Carefully slide the dough logs into the boiling water. Cook on medium-high heat for 12-15 minutes.
- The gatta are cooked when they float to the top and develop small bubbles on their surface. To check, you can cut one; it should be cooked through without any raw dough inside.
- Using a slotted spoon, remove the cooked gatta and place them on a plate to cool for 5-7 minutes. IMPORTANT: Reserve all the cooking water, as it is flavorful and will be used for the gravy.
- Once slightly cooled, slice the logs into 1/2-inch thick rounds.
Prepare the Gravy Base
- In a separate large bowl, add 1.5 cups of curd and whisk it until completely smooth and creamy.
- Add the remaining 2 tbsp of besan to the whisked curd and whisk vigorously to ensure there are absolutely no lumps.
- Pour in about 2 cups of the reserved gatta cooking water and 1 cup of plain water. Whisk everything together to form a thin, uniform liquid.
Temper and Cook the Gravy
- Heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
- Add 1 tsp mustard seeds, 1 tsp cumin seeds, and 0.25 tsp fenugreek seeds. Allow them to crackle.
- Add 3 cloves, the 1-inch cinnamon stick, and the remaining 0.25 tsp hing. Sauté for 20 seconds until fragrant.
- Add 10 curry leaves, 1 tsp ginger paste, and 2 slit green chilies. Sauté for another 30 seconds.
- Reduce the heat to the lowest setting. Add the remaining 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 1 tsp coriander powder. Stir for 10 seconds.
- While stirring continuously with a whisk, slowly pour the curd-besan mixture into the pan. Continuous stirring is crucial to prevent the curd from splitting.
- Increase the heat to medium and bring the gravy to a gentle boil, stirring frequently. This should take about 6-8 minutes.
Combine and Finish the Shaak
- Once the gravy comes to a simmer, add 1 tbsp of grated jaggery and the remaining 1 tsp of salt. Stir until the jaggery dissolves.
- Let the gravy simmer for 5-7 minutes, or until it thickens slightly and the raw taste of besan is gone.
- Gently add the sliced gatta pieces to the simmering gravy.
- Cook for another 3-4 minutes, allowing the gatta to absorb the flavors of the gravy.
- Turn off the heat, garnish with 2 tbsp of freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot with roti or rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use slightly sour curd (yogurt) for the authentic tangy flavor characteristic of this dish.
- 2To prevent the curd from splitting, ensure it's at room temperature and always add it to the pan on low heat while stirring continuously.
- 3The water used for boiling the gatta is packed with flavor. Never discard it; it forms the perfect base for the gravy.
- 4For a richer texture, you can shallow-fry the boiled and sliced gatta in a little ghee until golden brown before adding them to the gravy.
- 5Do not over-knead the gatta dough, as it can result in hard and dense dumplings.
- 6Adjust the amount of jaggery and chili powder to suit your preference for a sweet, spicy, and tangy balance.
Adapt it for your goals.
Palak Gatta
Add 1/2 cup of finely chopped spinach or spinach purée to the gatta dough for a nutritious and vibrant green version.
Masala GattaMasala Gatta
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.
No Onion No Garlic VersionNo Onion No Garlic Version
This recipe is naturally free of onion and garlic, making it suitable for Jain and Sattvic diets.
Fried Gatta CurryFried Gatta Curry
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.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan (chickpea flour) is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
Promotes Gut Health
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.
Good Source of Fiber
Chickpea flour is high in dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Aids Digestion
Spices like ajwain (carom seeds) and hing (asafoetida) are traditionally known in Ayurveda for their digestive properties, helping to prevent bloating and indigestion.
Frequently asked questions
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.
