Crispy Chickpea Flour Fritters (Gatta Curry): A Flavorful Indian Snack
1 day 11 hours
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About Crispy Chickpea Flour Fritters (Gatta Curry): A Flavorful Indian Snack
Experience the irresistible crunch and vibrant spices of Taka Paisa (Gatta Curry)! These chickpea flour fritters, simmered in a tangy tomato sauce, are a beloved Indian snack that's both comforting and exciting.This recipe reveals the secret to perfectly textured gatta – fluffy inside, crispy outside – infused with a symphony of aromatic spices. Imagine biting into a warm, flavorful fritter, the rich sauce clinging to every edge.Quick, easy, and bursting with flavor, Taka Paisa is perfect for any occasion, from a casual snack to a festive feast. Get ready to impress your taste buds and your guests!
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Recipe Time & More
Prep15 hours
Cook20 hours
Total1 day 11 hours
Ingredients
For the Gatta (Chickpea Fritters)
- 4 cup Gram Flour besan
- 1 tsp Salt
- ½ tsp Baking Soda
- 1 tsp Turmeric powder
- 1 Tbsp Chili Pepper chopped, green
- 1 Tbsp Oil
- 1 Onion large, sliced
For the Curry Sauce
- 2 Tbsp Oil
- 2 Onion large, sliced
- 2 tsp Chili Powder red
- 1 ½ Tbsp Coriander Powder
- ½ tsp Garam Masala
- 2 cup Tomato chopped
- 1 Tbsp Lemon Juice
- 1 tsp Salt or to taste
For Garnish
- 1 Tbsp Coriander chopped
Instructions
- In a large bowl, combine the gram flour, 1 teaspoon of salt, baking soda, turmeric powder, chopped green chili, 1 tablespoon of oil, and sliced onion. Mix well.
- Gradually add water while kneading to form a smooth and soft dough. The dough should be pliable but not sticky.
- Divide the dough into equal portions. Roll each portion into a cylindrical log about 1-inch thick.
- In a large pot, bring water to a rolling boil. Add 1 teaspoon of salt and 1 teaspoon of oil to the boiling water. This helps prevent the gatta from sticking together.
- Gently add the gatta logs to the boiling water. Boil for about 5-7 minutes, or until they are firm and cooked through. They will float to the surface when done.
- Remove the cooked gatta from the boiling water and place them in a bowl of cold water. This stops the cooking process and helps them firm up.
- Once cooled, cut the gatta logs into ½-inch thick rounds.
- Heat 2 tablespoons of oil in a pan over medium heat. Add the sliced onions and sauté until translucent and lightly golden.
- Add the red chili powder, coriander powder, and garam masala. Sauté for a minute until fragrant, stirring constantly to prevent burning.
- Add the chopped tomatoes and lemon juice. Cook until the tomatoes soften and the mixture thickens, about 5-7 minutes.
- Add the gatta rounds to the curry sauce. Stir gently to coat them evenly.
- Cook for another 2-3 minutes, allowing the flavors to meld. Add salt to taste.
- Garnish with chopped cilantro. Serve hot with roti, rice, or enjoy as a snack with tea.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder or using a milder variety.
- To make this a one-pot meal, add chopped vegetables like potatoes, carrots, or bell peppers along with the chicken and broth.
Storage Instructions
- Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to prevent drying out.
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Recipe Nutrition
Calories: 613kcalCarbohydrates: 110gProtein: 15gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 742mgPotassium: 505mgFiber: 7gSugar: 6gVitamin A: 653IUVitamin C: 23mgCalcium: 62mgIron: 7mg
Hem Lata Srivastava
Articles: 200
3 Comments
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Looks so wonderful! Thanks for posting.
What a delicious idea! Thanks for sharing.
Such a beautiful dish! Can’t wait to try it.