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Soft chickpea flour dumplings stuffed with a rich filling of paneer and nuts, simmered in a creamy, tangy yogurt-based gravy. A royal Rajasthani delicacy perfect for special occasions.
For 4 servings
Prepare the Gatta Dough
Prepare the Stuffing
Shape and Stuff the Gattas
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Soft chickpea flour dumplings stuffed with a rich filling of paneer and nuts, simmered in a creamy, tangy yogurt-based gravy. A royal Rajasthani delicacy perfect for special occasions.
This rajasthani recipe takes 85 minutes to prepare and yields 4 servings. At 497.87 calories per serving with 18.54g of protein, it's a advanced recipe perfect for lunch or dinner.
Boil the Gattas
Cut and Fry the Gattas
Prepare the Gravy
Simmer and Finish the Curry
Instead of shallow frying, arrange the boiled and cut gatta pieces on a baking sheet, brush with a little oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden and crisp.
For a Satvik version, omit the onion and ginger-garlic paste. To thicken the gravy, use a paste of 2 tomatoes blended with 10-12 soaked cashews.
Replace ghee with oil, use a plant-based yogurt, substitute paneer with crumbled firm tofu, and replace khoya with a paste made from soaked cashews or almonds.
This dish is packed with protein from besan (chickpea flour), paneer, and yogurt, which is essential for muscle building, cell repair, and keeping you full and satisfied.
Besan is a good source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes gut health.
The use of paneer and yogurt makes this curry a good source of calcium, which is vital for strong bones and teeth.
Gattas usually break if the dough is too soft or not kneaded well. Ensure you make a firm, tight dough. Also, make sure the water is at a rolling boil before you add the gattas, as adding them to lukewarm water can cause them to dissolve.
There are three key steps: 1) Use full-fat yogurt at room temperature. 2) Whisk the yogurt well until it's completely smooth. 3) Turn the heat to the absolute lowest setting before adding the yogurt, and stir continuously until it comes to a gentle simmer.
It is a rich, festive dish. While it contains healthy ingredients like besan (high in protein and fiber) and paneer (protein and calcium), it is also high in calories and fat due to the use of ghee, oil for frying, and khoya. It's best enjoyed in moderation as part of a balanced diet.
A single serving of Govind Gatta Curry (approximately 1 cup or 320g) contains around 450-550 calories. The exact number can vary based on the amount of oil and ghee used.
Yes, you can. To maintain the richness, you can replace the khoya with 2 tablespoons of milk powder mixed with 1 tablespoon of cream, or use a paste of 8-10 soaked and ground cashews.
Leftover Govind Gatta Curry can be stored in an airtight container in the refrigerator for up to 2 days. The gattas will absorb more gravy upon storing, so you may need to add a splash of warm water when reheating.