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Soyabean Gatta Curry
- Soyabean Granules powder: 50g
- Whole wheat flour: 25g
- Curd: 100g
- Oil/Ghee: 10g
- Onion: 1 large
- Ginger: 1/2 inch
- Garlic: 3-4
- Green Chilli: 1or 2
- Masalas:- Haldi, Red chilli powder, Dhania powder, Hing, ajwain, jeera, garam masala, salt to taste
- Fresh Corriender
Prepare the Gatta- Make a soft dough (using both the flours +5g oil + 25g curd + haldi +dhania + red chilli + salt + ajwain+ little hing and water)
Divide it into equal portions and using fingers roll into a cylindrical shape (like a soup stick).
In a pan boil about 3 cups water and add these sticks to it. cook for 7-8 minutes. (Tip: once they start floating on the top it's a sign that they are cooked)
Take them out on a dry plate and let it chill to room temperature. Then cut them into smaller pieces. You can save the remaining water for the curry
Preparation of the Curry - Make onion paste (in a blender add onion, garlic, ginger & green chilles) - In the remaining 75g curd add little water and smoothen it
In a pan add remaining 5g oil. Add Jeera once it starts crackling add onion paste and cook it till golden brown.
Add smoothened curd and cook for about 7 minutes (keep stirring constantly) Now add masalas (haldi, dhania, red chilli, garam masala, hing) and cook for 3-4 minutes
Add water and bring it to Boil. Now add the gatta and simmer on low flame for 7-8 minutes.
Top it with fresh coriander leaves and serve preferably with steamed rice.