Rajasthani Gatte Ki Kadhi

Rajasthani Gatte Ki Kadhi | Besan ki Gatta Kadhi | Marwari Gatte Ki Kadhi | How to make Gatte ki Kadhi with step by step instructions

Updated on 5 December 2023

Rajasthani Gatte ki Kadhi is a popular dish of Rajasthan cuisine. Being a desert region, the state is scarce on water and fresh vegetables. Hence there is an extensive use of gram flour for its culinary purpose.

Have you visited Rajasthan or ever attended a Rajasthani Jeeman? If so, you would know what I’m talking about. A Jeeman is a traditional meal (feast) served during cultural, religious gatherings or special occasions in Rajasthan. It is similar to what Sadya(Sadhya) is in South India. Guests sit down on slender durries or carpets and enjoy an exotic meal that is served to them with love and humility. Some traditional Rajasthani delicacies served during Jeeman include Dal Baati Churma, Gatte ke Kadhi, Rice, Gajar ka Halwa or Moong Dal Halwa or Burfi, Kachori, Rice, Roti or Puri, and Sharbat or Chhachh.

Rajasthani Jeeman (feast) is incomplete without Gatte ki Kadhi.  Let’s be a part of the state’s cultural heritage through this irresistible recipe.

What is Gatte ki Kadhi

Gatta (gatte – plural)are slender gram flour logs made from a dough of gram flour, basic herbs and spices. These are boiled, sliced and then simmered in a flavorful yoghurt based gravy known as kadhi.

There are various versions to this dish. It usually is a fiery dish with the red chilli oil floating on top. Nevertheless, you can tone down the chilli and oil to suit your palate. the trick to this dish is how well the gatte are made and also the kadhi.

Ingredients

• Gram flour– Also known as Besan. Used for making gatte.
• Onion – finely chopped
• Yoghurt – for making gatte and gravy
• Dry spice powders – coriander powder, turmeric powder, red chili powder, fennel seeds (crushed), asafetida, garam masala, salt, kasuri methi (crushed)
• Whole spices – mustard seeds, cumin seeds, mustard seeds, cloves, bay leaf, cinnamon, cardamom, whole red chili
• Greens – curry leaves, a few chopped coriander and mint leaves
• Water – for making yoghurt-based gravy and dough for gatte.

How to make Gatte ki Kadhi with step by step instructions

Make Besan Ke Gatte

1. Firstly, in a mixing bowl combine besan, onions, coriander powder, turmeric powder, chilli powder, fennel powder, coriander and kasuri methi and one teaspoon oil. 

2. Now add the yoghurt and combine well. Mix a little water. the dough should not be hard or soft. 

3. Apply oil on your palms. divide dough into equal portions and roll into logs.

4. Bring to boil 2 cups of water and add the besan cylindrical logs  and cook for 7 to 10 minutes. 

5. When done, transfer these cylindrical logs in a plate. Reserve the water for use later.

6. Cut the logs into 1/2-inch thickness. Gatte are ready to be added to the kadhi.

How to make Kadhi for Besan Gatta

7. Combine beaten yoghurt, gram flour, water, salt and mix well. Keep aside

8. Heat oil in a pan and add fenugreek seeds.

9. Once fenugreek seeds change colour add mustard seeds, cumin seeds, bay leaf, cinnamon, cardamom, cloves, asafetida and green chilies. 

10. When the seeds crackle, add turmeric powder, coriander powder and chilli powder. Saute for a few seconds. Take care at this stage so that the spices do not burn. It is better to make a paste of dry spices with a little water before sauteing them to preventing burning of spices.   Add the curry leaves.

11. Then add the yoghurt mixture and the reserved water of the gatte. Bring to boil while stirring continuously so that the kadhi does not split/curdle. This step is crucial for a smooth kadhi

12. Add the crushed kasuri methi and simmer for 10 minutes. Now add the gatte to the kadhi. Sprinkle garam masala powder. Let the kadhi simmer for a few minutes

13. Garnish with coriander leaves. Serve hot.

What to serve with

Serve Rajasthani Gatte Ki Kadhi with Roti or rice.

You could serve alongwith Chunky Soya in gravy Some yoghurt based drinks to go with are Namkeen Pudina Lassi and Masala Boondi Chaach

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Tips for Perfect Gatte Ki Kadhi: 

The dough for making gatte should not be very hard or soft.

Preferably use sour curd for making the kadhi, but it should not have an off taste.

Make thin logs from the gatta dough for better visual appearance while serving.

You could make the gatte ahead of time.

The kadhi should be simmered on low to medium flame lest the curd will curdle and render a grainy texture to the kadhi

FAQ

Why is the gatta hard

The oil added to the gram flour is not enough, or the dough for the gatta roll is very hard.

Why the gatte split in the curry

Adding too much oil leads to splitting of gatte

What to do if kadhi splits

To prevent the yogurt based kadhi from splitting, do not boil it on high flame. Keep flame on low to medium and stir at intervals. Don’t leave unattended.

To rectify this problem, take some beaten yoghurt, add some water and a bit of gram flour. Mix well. Add to the kadhi and stir well. Let it simmer. This should solve the issue.

Recipe Card

Rajasthani Gatte ki Kadhi

Gatta are logs made from gram flour and basic herbs and spices. These are boiled, sliced and then simmered in a flavourful yoghurt-based gravy known as kadhi.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine Indian, North Indian Cuisine, Rajasthani cuisine

Servings 4 people

Equipment

• 1 cook pot
• 1 mixing bowl
• 1 spatula

Ingredients

  

For Gatte

• 100 gm besan gram flour
• 1/4 cup onion finely chopped
• 1 tbsp yoghurt
• 1/2 tsp coriander powder dhania powder
• 1/8 tsp turmeric powder haldi
• 1/2 tsp red chilli powder
• 1/2 tsp fennel seeds saunf powder
• 1 tsp oil
• 1 tbsp coriander leaves chopped
• 1/2 tbsp mint leaves chopped
• 1/2 tsp salt adjust according to preference
• 2 cups water for boiling and a little more for making gatte dough

For Kadhi

• 200 grams beaten yoghurt mixed with half to one cup of water
• 1/2 tbsp besan chickpea flour
• 7-8 curry leaves
• 1/2 tsp mustard seeds rai
• 1/2 tsp cumin seeds jeera
• 1/2 tsp turmeric powder haldi
• 1/4 tsp fenugreek seeds methi
• 1/4 tsp asafoetida hing
• 1/4 tsp garam masala powder
• 1 tsp coriander powder dhania
• 1 tsp red chilli powder
• 2 cloves laung
• 1 bay leaf tejpatta
• 1 pc 1" cinnamon dalchini
• 1 black cardamom
• 1/2 tbsp crushed kasuri methi
• 2 tbsp oil
• coriander leaves for garnish

Instructions

 

For Gatte

• Firstly, in a bowl combine nicely besan, onions, coriander powder, turmeric powder, chili powder, fennel powder, coriander and mint leaves and one teaspoon oil.
• Now add the yoghurt and combine well. Mix a little water. the dough should not be hard or soft.
• Apply oil on your palms. divide dough into equal portions and roll into logs.
• Bring to boil, 2 cups of water and add the besan cylindrical rolls and cook for 7 to 10 minutes.
• When done, take the cylindrical rolls in a plate. Reserve the water for use later.
• Cut the rolls into 1/2-inch thickness.
• Gatte is ready to be added to the kadhi.

For Kadhi

• Combine beaten yoghurt, gram flour, water, salt and mix well. Keep aside
• Heat oil in a pan and add fenugreek seeds.
• Once fenugreek seeds change color add mustard seeds, cumin seeds, bay leaf, cinnamon, cardamom, cloves, asafetida and green chilies.
• When the seeds crackle, add turmeric powder, coriander powder and chili powder. Sauté for a few seconds. Take care at this stage so that the spices do not burn. It is better to make a paste of dry spices with a little water before sauteing them to preventing burning of spices.
• Add the curry leaves.
• Then add the yoghurt mixture and the reserved water of the gatte.
• Bring to boil while stirring continuously so that the kadhi does not split/curdle. This step is crucial for a smooth kadhi
• Add the crushed kasuri methi and simmer for 10 minutes
• Add the gatte to the kadhi. Sprinkle garam masala powder. Let the kadhi simmer for a few minutes
• Garnish with coriander leaves.
• Serve hot with rice or roti

Keyword Gatte ki Sabzi, Gatte Recipe, How to make Gatte Ki Kadhi, Marwari Gatte ki Kadhi

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