| New Delhi
Indian ‘Gatte Ki Kadhi’ is a famous dish from the land of Rajasthan. This integral part of Rajasthani thali is a spicy gramflour dumpling dish dipped in sour curd curry. It is a lip smacking spicy dish good to heat up your weekend. You should try it before the weekend gets over.
Serves: 6; Preparation time: 20-25 minutes; Cooking time: 30-45 minutes;
Besan 175 grams
Oil 2 tbsp
Red chilli powder 1 tsp
Ajwain ¼ tsp
Curd 1 cup
Salt to taste
For Kadhi –
Sour curd 500 grams (beaten)
Besan 1 tbsp
Garlic 4 flakes (make a paste)
Onion 2 (medium finely chopped)
Tomatoes 4 (large pureed)
Curry leaves 6-8
Mustard seeds 1 tsp
Kasuri methi 1 tsp
Coriander powder 1 tsp
Whole red chillies 3-4
Turmeric powder ½ tsp
Oil 1 tbsp
Mix all the ingredients of gatta and make a soft and tight dough. Keep it covered aside for half an hour.
Divide the dough in eight equal parts. Roll each part into 3” long cylinder.
Take a big vessel. Boil four to five glasses of water in it.
When a boil comes, put gatta pieces in it. Boil for 15 to 20 minutes.
Turn off the gas and drain the water.
Prepare gravy side by side. Take a pan. Heat oil.
Add mustard seeds, whole red chillies, kasuri methi and curry leaves. Saute for a second and add garlic paste.
After two minutes, add finely chopped onions and cook them till golden.
Add tomato puree and cook it covered on a low flame for 15 to 20 minutes.
Beat the besan well with curd.
Add rest of the spices along with salt and beaten curd with besan.
Give a boil. Add gatta pieces in it and cook for half an hour on a low flame keeping it covered.
Your dish is ready. Serve hot with garma garam chapattis.
Just the smell of gatte ki kadhi can make you hungry. If you are a non-spicy person, cut down the spice level. It is a dish truly for people who hate bland food.
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