Gatte ki Kadhi Video, Marwadi Gatte Ki Kadhi by Tarla Dalal

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Gattas or gatte are gram flour dumplings that are spiced up with dry masalas and then steamed and cut into small bite sized pieces. They are used to make a wide variety of dishes like subji, pulao etc. This dish is made using a yoghurt based gravy and dry masalas to create a mouth-watering recipe that will complement both rice and parathas. Another version of the Gatte ki Kadhi is made using an onion and tomato based gravy is usually prepared in the winter when vegetables are easily available.

Recipe Description for Gatte ki Kadhi, Marwadi Gatte Ki Kadhi Recipe

Preparation Time: 25 mins
Cooking Time: 25 mins
Makes 4 servings
Show me for servings

Ingredients

For The Gattas
3/4 cup besan (bengal gram flour)
1 tsp chilli powder
1 tsp fennel seeds (saunf)
1/8 tsp carom seeds (ajwain)
1 tbsp curd (dahi)
2 tbsp oil
salt to taste

For The Kadhi
2 cups curd (dahi) , beaten
1 tbsp besan (bengal gram flour)
4 to 6 curry leaves (kadi patta)
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)
1 bay leaf (tejpatta)
1 clove (laung / lavang)
25 mm piece of cinnamon (dalchini)
1 cardamom (elaichi)
1/4 tsp turmeric powder (haldi)
2 tsp chilli powder
2 tsp coriander (dhania) powder
2 tbsp oil
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)

Method

For the gattas

Combine all the ingredients for the gattas. Knead into a firm dough using 1 to 2 tablespoons of water.
Divide the mixture into 8 equal portions and shape each portion into a 200 mm. (8") long thin cylindrical roll.
Boil plenty of water in a pan and cook the gattas in boiling water for 7 to 8 minutes till they float on top. Drain and keep aside.
Cut the gattas into 12 mm. (½") long pieces. Keep aside.

For the kadhi

Combine the beaten curds, gram flour, ½ cup of water and curry leaves and mix well so that no lumps remain.
Heat the oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, clove, cinnamon and cardamom.
When the seeds crackle, add the turmeric powder, chilli powder and coriander powder and sauté for a few seconds.
Add the curd mixture, 1 cup of water and salt and bring to a boil while stirring continuously, so that the kadhi does not split. Simmer for about 10 minutes and keep aside.

How to proceed