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.
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