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Jodhpuri Gatta curry

By Executive Chef Amarendra Mishra

Preparation:

  • Take a gram flour, salt, red chilli, turmeric powder, souf,  whole jeera then make a dough then roll
  • Boil it then cut it into a small pieces
  • Fry it


For Gravy :

  • Take a lagan put jeera, sauf, onion seeds and coriander seeds
  • Put chop onion, cook it until brown
  • Put ginger garlic paste, coriander powder, red chilli powder, turmeric powder, salt and curd
  • Cook it for 20 minutes

Ingredients:

  • Gram flour - 0.5 kg
  • Garam Masala Powder - 0.015 kg
  • Salt - 0.03 kg
  • Ghee - 0.06 kg
  • Green Chilies (Chopped) - 0.03 kg
  • Green Coriander leaves - 0.04 kg
  • Chopped Onion - 0.08 kg
  • Beaten Curd - 0.08 kg
  • Ghee - 0.08 kg
  • Clove - 0.015 kg
  • Bay leaves - 0.01 kg
  • Cumin seeds - 0.02 kg
  • water - 1 litre
  • Coriander Powder - 0.03 kg
  • Red Chilli Powder - 0.02 kg
  • Turmeric Powder - 0.03 kg
  • Ginger - 0.03 kg
  • Garlic - 0.03 kg
  • Refiend oil - 0.35 litre