We find Marwadi Bhojanalaya in many parts of India and one of the dish in the thali would be Gutta curry. These guttas are actually steamed dumplings made with gram flour or Besan as known in India. They are extremely nutritious if eaten steamed. These dumplings are eaten in many ways and numerous dishes are prepared with these dumplings. They are used in yogurt based Kadi, or simple jain no onion no garlic curry, in Pulao or simply fried and eaten as snacks.
In Punkab, Haryana, U.P, Gujrat, the Gutta is used to make dishes. However, each region has its uniqueness in putting the spices. Punjab prefers with garlic, red chili flavour. In U.P. jain will prepare with hing and jeera, Kalimirch. Even in Rajasthan, there is difference in spice level from marwad, Jodhpur or Bikaner. As we know, India is a country of diversity and so are the cuisines.
I have shared here today the Marwadi Jain style of making Gutta. Jains are pure vegetarian and never use onion garlic in their food whereas Rajputs of Madwad are strictly non vegetarian and famous for their hunt meat, jungle meat recipes. the state has a myriad of both types of delicacies.
Today I am here to share Marwadi Gutta making recipe.
Besan/Black gram flour – 2 cups
Refined oil- 2 tblspn
Fennel seeds – 1 tspn
Kashmiree Red Chili Powder- ½ tspn
Red chili Flakes-1/2 tspn
Toasted Cumin seeds crushed between palm- 1 tspn
Coriander powder- 1 tspn
Turmeric Powder- 1tspn
Hing powder- ½ tspn
Salt ½ tspn
Oil- 2 tblspn
Luke warm Water for kneading
Water for cooking gutta
Put all dry ingredients in a kneading bowl. Mix well. Add oil and combine well with the flour. It will crumble, use your fingers to crumble it nicely.
Then add the warm water little at a time to form the dough. It will be sticky in the beginning. Scrape your fingers and keep kneading. Now brush oil in a small bowl and keep this dough to rest at least for 15 mins.
After 15 mins you will find the dough manageable. Soft and similar to roti dough.
Now oil your palm and make lemon sized balls. Now roll the balls between your palm and slowly form a log out of it. The thickness should not be much otherwise it may break. Its not essential to make logs of same length because anyways we are going to cut them to small sized after cooking them in water.
Now boil enough water in a pan so that the logs are submerged in water. Add ½ tspn salt to it. Add the logs in boiling water, however, either switch off or reduce the cooking gas flam otherwise the boiling water may get spread while putting the guttas.
Cook them for at least 20 mins or when you see small bubbles in the body of the logs. The colour of the logs will become lighter and by breaking one , check whether they are cooked inside.
Take out the logs from water and cool it. Slice them to 1 “ or 2” pieces.
These are ready to use.
- Deep fry them to golden brown and eat them as snacks.
- Make chat with these fried guttas
- Make gutta curry
- 4. Make Gutta Pulao.