Gatta Tomato Soup

by Rehana Khambaty

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A delicious and unique soup made with a combination of rajasthani gattas and traditional tomato soup!

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Gatta Tomato Soup recipe - How to make Gatta Tomato Soup

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Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 2Makes 2 serving
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Ingredients

For The Gatta
1 cup besan (bengal gram flour)
1 tsp tomato puree
1 tbsp chopped coriander (dhania)
1/4 tsp salt
1 1/2 tbsp oil
oil for deep frying

For The Soup
1 1/2 tbsp cooked toovar (arhar) dal
2 tomatoes , peeled and sliced
1 tsp coriander (dhania) seeds powder
1/4 tsp freshly ground black pepper powder
1/2 tsp cumin seeds (jeera) powder
1/3 cup tamarind (imli) pulp
a pinch asafoetida (hing)
1 tbsp oil
1/4 tsp mustard seeds ( rai / sarson)
4 to 5 curry leaves (kadi patta)
1 tbsp chopped coriander (dhania)

Method

For the gatta

Combine all the ingredients in a bowl, mix well and knead into a stiff dough, using water only if required.
Roll the dough into a cylindrical and keep aside.
Boil 2 cups water in a deep pan, add the dough and cook for 4 minutes.
Remove from water, cool and cut into small pieces.
Heat the oil in a kadhai and deep fry the gattas till they turn golden brown and crisp from all the sides.
Drain on an absorbent paper and keep aside.

How to proceed

Heat the oil in a deep pan and add asafoetida, mustard seeds.
When the seeds crackle, add the curry leaves, dal along with the water, tomatoes, coriander seeds powder, pepper, cumin seeds powder, tamarind pulp, mix well and cook for 2 minutes.
Add the coriander, mix well and cook for a more 2 mins.
Add the gattas and bring to boil.
Serve hot with rice or as soup.

This recipe was contributed by Rehana Khambaty on 09 Dec 2011
Basically I am a food lover and also love to try out new recipes. I have won many contests in India ...

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