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gatte ki kadhi recipe | Marwadi gatte ki sabji | besan ki gatta kadhi


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gatte ki kadhi recipe | Marwadi gatte ki sabji | besan ki gatta kadhi | with 50 amazing images.

gatte ki kadhi recipe is a popular traditional Rajasthani sabzi. Learn how to make gatte ki kadhi recipe | Marwadi gatte ki sabji | besan ki gatta kadhi |

Marwadi gatte ki sabji is a popular gravy based dish from the rich, rustic and super flavorful Rajasthani cuisine. Gatta or gatte are flavourful gram flour dumplings, steamed and are added to a curd based gravy. It makes for a delicious meal when paired with roti or chapati.

Making besan gatte for besan ki gatta kadhi is simple. This gatte ki kadhi does not use tomatoes. Instead the sourness is added with curd. Melt in mouth gattas in curd based gravy is just full of flavours in every bite. This recipe is a great option on the menu if you run out of fresh vegetables.

We love having this healthy Marwadi gatte ki sabji with bajra roti on the weekends which makes a perfect Rajasthani one dish meal. Have this gatte ki kadhi recipe either with bajra rotis, jowar rotis, puris or steamed rice.

Tips for gatte ki kadhi: 1. You will need to use both your hands to roll out the dough into a thin cylindrical roll. 2. Cook the gattas on medium heat for 7 to 8 minutes till they float on top. 3. Remember to keep stirring with a spatula while bringing to a boil or the kadhi will split. 4. Mix curd besan mixture well with a whisk so that no lumps remain. Ensure that no lumps remain or they will be there in the kadhi.

Enjoy gatte ki kadhi recipe | Marwadi gatte ki sabji | besan ki gatta kadhi | with step by step photos.

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Gatte ki Kadhi Recipe recipe - How to make Gatte ki Kadhi Recipe

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Method

For the gattas
    For the gattas
  1. Combine all the ingredients for the gattas. Knead into a firm dough using 1 to 2 tablespoons of water.
  2. Divide the mixture into 8 equal portions and shape each portion into a 200 mm. (8") long thin cylindrical roll.
  3. 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.
  4. Cut the gattas into 12 mm. (½") long pieces. Keep aside.

For the kadhi
    For the kadhi
  1. Combine the beaten curds, gram flour, ½ cup of water and curry leaves and mix well so that no lumps remain.
  2. Heat the oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, clove, cinnamon and cardamom.
  3. When the seeds crackle, add the turmeric powder, chilli powder and coriander powder and sauté for a few seconds.
  4. 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
    How to proceed
  1. Add the prepared gattas to the kadhi and bring to a boil.
  2. Serve the gatte ki kadhi hot, garnish with the coriander.

Gatte ki Kadhi Recipe recipe with step by step photos

like gatte ki sabzi
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what is gatte ki sabzi made of ?
  1. what is gatte ki sabzi made of ? See below image of list of ingredients for gatte ki sabzi.

making gatte, gram flour dumpling
  1. To make gatte ki kadhi recipe | Marwadi gatte ki sabji | besan ki gatta kadhi | in a bowl put 3/4 cup besan (Bengal gram flour).
  2. Add 1 tsp chilli powder.
  3. Add 1 tsp fennel seeds (saunf).
  4. Add 1/8 tsp carom seeds (ajwain).
  5. Add 1 tbsp curds (dahi).
  6. Add 2 tbsp coconut oil or oil. Use coconut oil for a healthier diet and avoid processed oil.
  7. Add salt to taste. We added 1/4th tsp salt. 
  8. Gradually add 1 to 2 tablespoons of water. Besan requires less water to make a firm dough.
  9. Knead into a firm dough. This may take a little time to knead.
  10. Divide the mixture into 8 equal portions.
  11. Roll each portion into a 200 mm. (8") long thin cylindrical roll.  
  12. You will need to use both your hands to roll out the dough into a thin cylindrical roll.
  13. Cut the gatte into 12 mm. (½") long pieces. Keep aside. Each rolled gatte dough will give you 16 pieces.
  14. Cut gatte ready to be boiled.
  15. Boil plenty of water in a pan.
  16. Put the gattas into the boiling water.
  17. Cook the gattas on medium heat for 7 to 8 minutes till they float on top. 
  18. Drain. Cooked gatte ready to be used in the kadhi.

for the kadhi
  1. In a bowl put 2 cups curds (dahi), beaten.
  2. Add 1 tbsp besan (Bengal gram flour).
  3. Add ½ cup of water.
  4. Mix curd besan mixture well with a whisk so that no lumps remain. Ensure that no lumps remain or they will be there in the kadhi.
  5. Heat 2 tbsp coconut oil or oil in a pan. Use coconut oil for a healthier diet.
  6. Add 1 tsp cumin seeds (jeera).
  7. Add 1/2 tsp mustard seeds ( rai / sarson).
  8. Add 1/2 tsp fennel seeds (saunf).
  9. Add 1/4 tsp asafoetida (hing).
  10. Add 1 bayleaf (tejpatta).
  11. Add 1 clove (laung / lavang).
  12. Add 4 to 6 curry leaves (kadi patta).
  13. Add 25 mm (1") piece of cinnamon (dalchini).
  14. Add 1 elaichi.
  15. Cook for 30 seconds.
  16. Add 1/4 tsp turmeric powder (haldi).
  17. Add 2 tsp chilli powder.
  18. Add 2 tsp coriander (dhania) powder.
  19. Sauté for a few seconds.
  20. Add the curd besan mixture.
  21. Add 1 cup of water.
  22. Add salt to taste. We added 1/2 tsp salt.
  23. Bring to a boil while stirring continuously, so that the kadhi does not split. 
  24. Remember to keep stirring with a spatula while bringing to a boil or the kadhi will split.
  25. Simmer for about 10 minutes and keep aside.

making gatte ki sabzi
  1. To make gatte ki kadhi recipe | Marwadi gatte ki sabji | besan ki gatta kadhi | add the prepared gattas to the kadhi.
  2. Bring to a boil.
  3. Serve gatte ki kadhi recipe | Marwadi gatte ki sabji | besan ki gatta kadhi | hot, garnish with the coriander.

tips for gatte ki sabzi
  1. You will need to use both your hands to roll out the dough into a thin cylindrical roll.
  2. Cook the gattas on medium heat for 7 to 8 minutes till they float on top. 
  3. Mix curd besan mixture well with a whisk so that no lumps remain. Ensure that no lumps remain or they will be there in the kadhi.
  4. Remember to keep stirring with a spatula while bringing to a boil or the kadhi will split.
  5. Serve gatta curry with jowar roti. 

Nutrient values (Abbrv) per serving
Energy313 cal
Protein8.8 g
Carbohydrates17.6 g
Fiber3.2 g
Fat22.9 g
Cholesterol16.6 mg
Sodium34.9 mg

RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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