Gatta Stir Fry
You will love this crispy and spicy version of gatte as a dry snack.
Chef Ranveer Brar gatta stir fry recipe
Serves

- 2

Cooking Time

-15-20 Min

Difficulty

- Medium

Preparation Time

- 20 Min

INGREDIENTS

  • FOR Gatta Stir Fry
  • 1 ½ tbsp oil
  • 2 tsp chopped garlic
  • 1 onion
  • sliced
  • 2 tbsp chopped bell peppers
  • 1 tbsp surti papdi seeds
  • 2 tbsp soy sauce
  • 7 to 8 coriander leaves
  • Black pepper powder to taste
  • Oil for frying
  • FOR GATTE
  • 1 cup gram flour
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 ½ tsp chopped mint leaves
  • 2 tsp chopped onions
  • ½ cup Yogurt
  • 1tsp baking soda
  • 2 tsp mixed chopped nuts
  • 2 tsp sesame oil
  • salt
  • FOR POACHING
  • salt
  • Oil
  • water
  • FOR Garnish
  • Coriander leaves

HOW TO PREPARE GATTA STIR FRY

  1. 1

    In a bowl add gram flour, salt, turmeric powder, red chilli powder, mint leaves, chopped onions and yogurt.
  2. 2

    Mix well and then add baking soda, mixed nuts and sesame oil.
  3. 3

    Mix and form a gatta dough.
  4. 4

    Apply some oil to your fingers and make roundels from the dough.
  5. 5

    Poach the gatte in a simmering water mixed with salt and oil.
  6. 6

    Cover the pan and cook for 3 4 minutes.
  7. 7

    Heat oil in a different pan and shallow fry the poached gatte.
  8. 8

    Set aside on a tissue paper.
  9. 9

    Heat oil in a different pan and add chopped garlic, sliced onion, chopped bell peppers and surti papdi seeds.
  10. 10

    Saute for 2 3 minutes and then add soy sauce and gatte.
  11. 11

    Saute.
  12. 12

    Add coriander leaves and sprinkle black pepper powder.
  13. 13

    Garnish with coriander leaves and serve hot in a bowl.
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About Chef

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Ranveer Brar

Chef

Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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