Gatte Ki Kadhi Recipe

Gatte ki kadhi or Gatte ki sabji is  one of the famous Rajasthani mouth watering dish that you can't resist. This is basicallly gram flour (besan) dumplings in curd or yogurt curry. It is a must for all Rajasthani thalis. You can enjoy it with either chapatis, puris, parathas or rice.

Ingredients

For Gatte

1½  cup gram flour (besan)

¼ red chili powder adjust to taste

¼ tsp turmeric powder (haldi)

1 tsp coriander seeds (sabut dhania)

½ tsp salt

1tbsp oil

A pinch of soda bicarbonate

Water

For Kadhi

1 tbsp gram flour (besan)

1 cup curd (dahi)

1 cup onion finely chopped

¾ cup tomato puree

1 inch piece of ginger

3-4 cloves garlic crushed

¼  tsp turmeric powder (haldi)

¼ red chili powder adjust to taste

1 tsp coriander powder (dhania)

1 ¼ tsp salt adjust to taste

1 tsp cumin seeds (jeera)

½  tsp mustard seeds (rai)

1/8  tsp asafoetida (hing)

3 whole red chilies

1 bay leaf (tejpat)

1/2 teaspoon paprika (degi mirch)

2 tbsp oil

Salt as per taste

Water

Instructions

For Gatte

• In a bowl, mix all the ingredients and make it into firm dough (firm enough to roll it into cylindrical shapes).
• Divide the dough into 4-5 equal parts.
• Oil your palms and roll each part in cylindrical shapes between your palms. The rolls should be 6 inch lengthwise and ½ inch in diameter.

• Now take a pan and boil water in it. Water should be enough to put all the gattes in it.
• Once the water comes to a boil, add the gattes. Cook the gattes for 4-5 minutes until they start to float up over the water surface.
• To check whether the gattes are cooked or not, insert a knife in one of the gatte and the knife should come out clean.
• Once gattes are cooked, take them out of water in a plate. Don’t throw the water, as we will use it while making gravy.
• Slice the gattes in about 1-1 ½ inch thick pieces. Keep the gattes aside.

(Note: Instead of soda bicarbonate you can add a tablespoon of curd to the mixture to make it soft. But it will become a little bit sticky. )

For Kadhi/ Gravy

• Take a large bowl. Mix besan and curd to make a smooth paste. Add turmeric powder, red chili powder, coriander powder, asafetida, salt and paprika to the paste.
• In a wok, heat oil over medium heat. Once the oil is hot, put cumin seeds and mustard seeds. When seeds splutter add bay leaf and whole red chilies. Stir for a few seconds.
• Then, add ginger and garlic and fry for a half a minute.
• Now, add chopped onion and fry them till it become translucent. Add tomato puree then fry for till it leaves oil.
• Afterwards, pour the besan and curd paste in the wok and stir it continuously for two minutes. Add the water that was left after boiling the gattes (you can add some water also, if the kadhi/gravy is too thick).
• Add the gattes to the kadhi/gravy. Cover the wok and cook at low-to-medium heat for 10-15 minutes.
• Turn off the heat and let the wok be covered for few more minutes.

Now you are ready to serve!