Gatte Ki Kadhi is a spicy Rajasthani Kadhi with Besan made Gattas. Gatte Ki Kadhi is a perfect side dish with rice or paratha. This Gatte Ki Kadhi dish is made using a yoghurt based gravy and dry masala to create a mouth-watering recipe. A typical Rajasthani delicacy made with the unique blend of gram flour dumplings in the spicy mixture of yogurt. Usually Gatte Ki Kadhi made in winter season in Rajasthani, which you can never miss out when you have Rajasthani meal.
Ingredients:
Gattas
• 2 cup Besan/ Gram Flour
• 1 tsp Chili Powder
• 1 tsp Ginger-Garlic Paste
• ¼ tsp Carom Seeds
• 1 tbsp Curds
• 2 tbsp Oil
• Salt
Kadhi
• 2 cups Curds
• 1 tbsp Besan/Gram Flour
• 4 to 6 Curry Leaves
• 1 tsp Cumin Seeds
• 1/2 tsp Mustard Seeds
• 1/4 tsp Asafetida/Hing
• 1 bay Leaf
• 1 Clove
• Small piece of Cinnamon Stick
• 1/4 tsp Turmeric Powder
• 2 tsp Chili Powder
• 2 tsp Coriander Powder
• 2 tbsp Oil
• Salt to Taste
Garnishing
• Chopped Coriander Leaves
Method:
Gattas
1. Take a bowl; combine all the ingredients for Gattas. Knead and make dough using 1 to 2 tablespoons of water.
2. Divide the mixture into small- small portions and shape each portion into a cylindrical roll.
3. Boil water in a pan and cook the Gattas in boiling water 7 to 8 minutes, drain and keep aside.
4. Cut the Gattas into slices and keep aside.
Kadhi
1. Take another bowl; combine beaten curds, gram flour, salt, ½ cup of water and mix well, so that no lumps remain.
2. Heat the oil in a pan; add the cumin seeds, mustard seeds, asafetida, curry leaves, bay leaf, clove and cinnamon.
3. When the seeds crackle, add the turmeric powder, chili powder, coriander powder and sauté for a few seconds. Now add the curd mixture, 1 cup of water and bring to a boil while stirring continuously, so that the Kadhi does not split.
4. Now add the prepared Gattas to the Kadhi and bring to a boil. Garnish with the chopped coriander.
- 2 cup Besan/ Gram Flour
- 1 tsp Chili Powder
- 1 tsp Ginger-Garlic Paste
- ¼ tsp Carom Seeds
- 1 tbsp Curds
- 2 tbsp Oil
- Salt
- 2 cups Curds
- 1 tbsp Besan/Gram Flour
- 4 to 6 Curry Leaves
- 1 tsp Cumin Seeds
- ½ tsp Mustard Seeds
- ¼ tsp Asafetida/Hing
- 1 bay Leaf
- 1 Clove
- Small piece of Cinnamon Stick
- ¼ tsp Turmeric Powder
- 2 tsp Chili Powder
- 2 tsp Coriander Powder
- 2 tbsp Oil
- Salt to Taste
- Chopped Coriander Leaves
- Take a bowl; combine all the ingredients for Gattas. Knead and make dough using 1 to 2 tablespoons of water.
- Divide the mixture into small- small portions and shape each portion into a cylindrical roll.
- Boil water in a pan and cook the Gattas in boiling water 7 to 8 minutes, drain and keep aside.
- Cut the Gattas into slices and keep aside.
- Take another bowl; combine beaten curds, gram flour, salt, ½ cup of water and mix well, so that no lumps remain.
- Heat the oil in a pan; add the cumin seeds, mustard seeds, asafetida, curry leaves, bay leaf, clove and cinnamon.
- When the seeds crackle, add the turmeric powder, chili powder, coriander powder and sauté for a few seconds. Now add the curd mixture, 1 cup of water and bring to a boil while stirring continuously, so that the Kadhi does not split.
- Now add the prepared Gattas to the Kadhi and bring to a boil. Garnish with the chopped coriander.
