Nov 15, 2010


Gatte ki kadhi is a rajasthani recipe. It is easy & very delicious which can be eaten with parathas or pulao. I learn't this recipe from "manjulas kitchen".

For the Gattes
  • 1 1/4 cup besan (gram flour)
  • 1/2 tsp chili powder adjust to taste
  • 1/2 tsp salt
  • 1/8 tsp turmeric (haldi)
  • 3 tbsp yogurt (dahi)
  • 3 tbsp oil
For the kadhi
  • 1 cup yogurt (dahi)
  • 1 tbsp besan (gram flour)
  • 1/4 tsp turmeric powder (haldi)
  • 1/4 tsp chili powder adjust to taste
  • 1 tsp jeera powder (cumin powder)
  • 1 tsp salt or to taste
  • 2 tbsp oil
  • 1 tsp cumin seeds (jeera)
  • 1/2 tsp mustard seeds (rai)
  • 1/8 tsp asafetida (hing)
  • 2 whole red chilies
  • 1 bay leaf (tejpatha)
  • 2 laung (cloves)
  • few curry leaves (karipatha)
  • 2 tbsp chopped cilantro (garnish)
For Gattes
  • Mix all the ingredients of gattes in a bowl and make soft dough. A little amount of water can be used if needed. The dough will be a little sticky; wetting your fingers with oil will help.
  • Divide the dough into 4 or 5 parts & roll each one between your palms into a long smooth log (not too thick or thin). Oil your palms to prevent the dough from sticking.
  • Boil 3 cups of water in a large pot. Gently drop the Gatte logs into the boiling water and cook until they begin to float up to the surface. This should take about 8 minutes.
  •  Remove the cooked Gatte logs from the water and let them cool. Keep the water aside don’t throw.
  • Slice the logs into approx. ¾ inch pieces & Set the Gatte logs aside.
For The Kadhi:
  • Mix yogurt, gram flour, turmeric, chili powder, and jeera powder and whisk it well to make a smooth paste. It will be thick (don’t add water).
  • Pour the oil into pan over medium heat. Add the cumin seeds, mustard seeds, and asafetida, bayleaf, cloves, dry red chillies, curry leaves & stir for a few seconds.
  • Pour in the yogurt paste & whisk for approx. 3 minutes.
  • Add the gatte water which we kept aside & stir until the gravy comes to a boil.
  • Add salt to taste.
  • Add the Gatte to the gravy, cover and let it cook on low-medium heat for 20 minutes or longer until it is a little thick like soup. Turn off the heat.
  • Add cilantro & cover the pot for a few more minutes.
  • Serve with rice, pulao, or parathas!  I served it with methi  parathas.

1 comment:

Swati said...
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