Gatta Capsicum

Gatta Capsicum is a Rajasthani side dish made with Gattas, the famous chickpea rolls and capsicum. This makes an excellent side dish.

We are doing the A to Z series where I am posting all Thali Recipes. We have already done alphabets A, B, C for March, D, E, F for April. This month we are doing G, H and I.

G for Gatta, and Gattas are traditionally Rajasthani. They are boiled rolls made from chickpea flour, these rolls can be steamed as well, once done we let them come to room temperature and then cut them into pieces, we can fry these to a crisp golden before adding them to a dish or one can just add the steamed ones.

Making perfect soft, melt in the mouth Gattas requires the perfect amount of oil and kneading. The dough should always be firm, never sticky. Water should be added very gradually so that the dough does not become soft.

I did not fry the gattas as I prefer the boiled ones, especially if using in a side dish or even for Gatte ka Pulao. Fried Gattas definitely taste excellent, and I normally use them for Gatte ki Sabzi.

Once the gattas are ready it’s a breeze to make this Sabzi as capsicum has just to be sauteed. Both are mixed with spices and simmered for a few minutes.

I had made Gatta Capsicum for the Jodhpuri Thali, it made an excellent side dish with Palak ki Kadhi, Tamatar ki Launji, Kabuli Pulao, and this was a Thali that I made for hubby’s birthday.

Gatta Capsicum

Recipe Source; Tarla Dalal

Ingredients

Gatta

1 cup besan
2 tsp crushed coriander seeds
1 tsp carom seeds
1/4 tsp asafoetida
1/3 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp garam masala
Salt as per taste

Sabzi

2 capsicum cut into cubes
1 tsp cumin seeds
1/4 tsp asafoetida
1/4 tsp turmeric powder
1/4 tsp red chilly powder
1/2 tsp dry mango powder
1 tsp coriander powder
Salt, to taste

Method

Gatta

Add all the ingredients of gattas to make a firm dough using very little water.
Shape it in the form of thick rolls and boil in water for 10-12 minutes.
Remove these boiled rolls and let them cool.
Cut them into 1/4” discs.
Heat oil to deep fry these gattas to a golden colour.
You have the option of using the gattas without frying, they taste equally good.

Sabzi

Heat 1 tbsp oil.
Add cumin seeds and asafoetida. Let the cumin crackle.
Add the capsicum cubes and saute for a few minutes.
Add salt, turmeric powder. Mix well.
Cover and cook for 3-4 minutes.
Add the gattas, red chilly powder, coriander powder and dry mango powder.
Mix well and simmer and cook covered for 2-3 minutes.
Serve hot.

Here are the recipes under the A – Z series of Thali Recipes –

A – Almond Stuffed Dates

B – Bhavnagri Mirch ke Bhajiye

C – Chakundar ka Bharta

D – Dal Bhindi

E – Elaichi Kesar China Grass

F – Fruit Payasam

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Gatta Capsicum

Gatta Capsicum is a Rajasthani side dish made with Gattas, the famous chickpea rolls and capsicum. This makes an excellent side dish.

Course Dinner, Lunch

Cuisine Indian Cuisine

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

Gatta

• 1 cup besan
• 2 tsp crushed coriander seeds
• 1 tsp carom seeds
• 1/4 tsp asafoetida
• 1/3 tsp turmeric powder
• 1 tsp red chilli powder
• 1/2 tsp garam masala
• Salt as per taste

Sabzi

• 2 capsicum cut into cubes
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 1/4 tsp turmeric powder
• 1/4 tsp red chilly powder
• 1/2 tsp dry mango powder
• 1 tsp coriander powder
• salt to taste

Instructions

Gatta

• Add all the ingredients of gattas to make a firm dough using very little water.
• Shape it in the form of thick rolls and boil in water for 10-12 minutes.
• Remove these boiled rolls and let them cool.
• Cut them into 1/4” discs.
• Heat oil to deep fry these gattas to a golden colour.
• You have the option of using the gattas without frying, they taste equally good.

Sabzi

• Heat 1 tbsp oil.
• Add cumin seeds and asafoetida. Let the cumin crackle.
• Add the capsicum cubes and saute for a few minutes.
• Add salt, turneric powder. Mix well.
• Cover and cook for 3-4 minutes.
• Add the gattas, red chilly powder, coriander powder and dry mango powder.
• Mix well and simmer and cook covered for 2-3 minutes.
• Serve hot.

Notes