Gatte ki Kadhi ( Know Your Flours )
by Tarla Dalal
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Gatte ki kadhi, straight from the kitchens of rajasthan, this dish involves gram flour dumplings flavoured with dry spices, which are steamed and then dunked into a yoghurt based curry. Enjoy this exotic dish either with puris or steamed rice.
- Combine all the ingredients together in a bowl and knead into a firm dough using 1 to 2 tbsp of water.
- Divide the mixture into 8 equal portions and shape each portion into a 75 mm. (3") long cylindrical roll.
- Boil plenty of water in a broad pan, add the rolls in it and cook them for 7 to 8 minutes till they float on top.
- Drain and cut each roll into 12 mm. (½") pieces. Keep aside.
- Combine the curds, besan, curry leaves and in a bowl and mix well.
- Add 1 ½ cups of water and mix well so that no lumps remain. Keep aside.
- Heat the oil in a deep pan and add the mustard seeds and cumin seeds.
- When the seeds crackle, add the fennel seeds, asafoetida, bayleaf, clove, cinnamon and cardamom, mix well and sauté on a medium flame for 30 seconds.
- Add the turmeric powder, chilli powder and coriander powder and stir for a few seconds.
- Add the besan-curds mixture and salt and bring to a boil while stirring continuously.
- Lower the flame, add the prepared gattas and cook for 8 to 10 minutes, stirring continuously. Serve hot garnished with coriander.
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