I had always wanted to make Gatte ki Kadhi! Not that I have eaten it but my mom had once described it to me after her visit to Rajasthan.
So I tried it out from one cookbook but then the gatte turned out a tad bit too hard! So I was disappointed.
But on the same day Anjana Chaturvedi from Maayeka (apt don’t you think) posted Gatte ki Kadhi! She also told me how to make better gatte but then when I have a tried and tested recipe what will you do?
Yes I made Gatte ki Kadhi again but this time I followed Maayeka to the “T”!
This is my Blogging Marathon entry to the “Theme Traditional” for the month long Marathon!
For the gatte:
- 1 ½ cups besan/gram flour
- 2 tblspn curds
- 3 tblspn oil
- 1 tsp coriander seeds
- 1 tsp sauf/ fennel seeds
- A pinch of hing
- A pinch cooking soda
- A pinch of ajwain/carom seeds
- Salt to taste
For the kadhi:
- 1½ cup curds, whisked
- 2 green chillies
- ½ tsp ginger, grated
- 1 tsp chili powder
- 1 tsp coriander powder
- ½ tsp haldi/turmeric powder
- ¼ tsp garam masala
- 3 tblspn oil
- 1tsp jeera/cumin seeds
- ¼ tsp methi seeds/ fenugreek
- 2 cloves
- 1 bay leaf
- ¼ tsp hing
First let’s make the gatte:
- Crush the coriander and fennel seeds coarsely.
- Add to the rest of the ingredients of the gatte and make dough.
- Add more curds if needed. Make long rolls about inches in diameter.
- Boil 2 ½ glasses of water. When the water boils gently drop the rolls in the boiling water. Boil for 5-7 minutes.
- The rolls float on the water when done. Drain the gatte and transfer to a plate to cool. Reserve the water.
- When the gatte are cool slice them.
Now let’s make the kadhi:
- Mix the turmeric, coriander and red chili powder with 2 tblspn of water. Set aside.
- Heat the oil and add the tempering ingredients. When the cumin changes colour add the turmeric, coriander and red chili powder water. Stir for a few seconds.
- Remove from heat add the whisked curds. Stir for a few minutes.
- Add the1 cup of reserved water from the gatte made above. Cook on low flame stirring continuously.
- When the kadhi starts boiling add the sliced gatte. Simmer for 3-5 minutes.
- Add the garam masala, green chili silt and ginger.
- Serve hot garnished with coriander.
Thanks to Anjali this was delicious and soft!! I just had to hod the gatte in my hands and a little pressure was enough for the gatte to crumble with all the delicious kadhi that oozed out. Yes that is the closest I can come to.
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