Rajasthani Gatte Ki Kadhi

Rajasthani Gatte ki Kadhi

Category: Main Dish

Prep time: 10 mins

Cooking Time:25 mins

Total Time: 35 mins

Servings:4

Rajashtani Jeeman (feast) is incomplete without Gatte ki 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. Gatte are the gram flour besan dumplings which are steamed, boiled or fried and then dunked into the yoghurt kadhi. 

Ingredients:

FOR GATTE :

• 80 to 100 grams besan (chickpea flour)
• 1/4 cup finely chopped onion
• 1 tablespoon yoghurt
• 1/2 teaspoon coriander powder
• 1/8 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon fennel seeds(saunf powder)
• 1 teaspoon oil
•  a few chopped coriander and mint leaves
• 1/2 teaspoon or adjust to taste
• 2 cups water for boiling and a little more for the gatta dough

FOR KADHI:

• 200 grams beaten yoghurt and mixed with half to one  cup of water
• 1/2 tablespoon Besan (chickpea flour )
• 7-8 curry leaves
• 1/2 teaspoon mustard seeds(Rai)
• 1/2 teaspoon  cumin seeds (jeera)
• 1/2 teaspoon turmeric powder (haldi)
• 1/4 teaspoon fenugreek seeds (methi)
• 1/4 teaspoon asafoetida (hing)
• 1/4 teaspoon garam masala powder
• 1 teaspoon coriander powder (dhania )
• 1 teaspoon red chilli powder
• 2 cloves (laung)
• 1 bay leaf (tejpatta)
• 1" inch cinnamon (dalichini)
• 1 black cardamom
• 1/2 tablespoon of crushed kasuri methi
• 2 tablespoons oil
• coriander leaves for garnish

Method:

FOR GATTE:

1. Organise things required for making gatte
   
2. In a bowl combine nicely besan, onions, coriander powder, turmeric powder, chilli powder, fennel powder, coriander and mint leaves and one teaspoon oil
   
3. Now add the yoghurt and combine well. Mix a little water. the dough should not be hard or soft
   
4. Apply oil on your palms. divide dough into equal portions an roll into logs
   
5. Bring to boil 2 cups of water and add the besan cylindrical rolls  and cook for 7 to 10 minutes
   
6. When done, take the cylindrical rolls in a plate. Reserve the water for use later
7. Cut the rolls into 1/2 inch thickness
   
8. Gatte are ready to be added to the kadhi

FOR KADHI:

1. Combine beaten yoghurt, gram flour, water, salt and mix well. Keep aside
   
2. Heat oil in a pan and add fenugreek seeds.
3. Once fenugreek seeds change colour add mustard seeds, cumin seeds, bay leaf, cinnamon, cardamom, cloves, asafoetida and green chillies. 
4. 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. 
   
    
5. Add the curry leaves.
6. Then add the yoghurt mixture and the reserved water of the gatte.
   
7. Bring to boil while stirring continuously so that the kadhi does not split/curdle. This step is crucial for a smooth kadhi
8. Add the crushed kasuri methi and simmer for 10 minutes
   
9. Add the gatte to the kadhi. Sprinkle garam masala powder. Let the kadhi simmer for a few minutes
   
10. Garnish with coriander leaves. Serve hot with rice or roti
    

Tips: 

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

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