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.

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Gatte ki Kadhi ( Know Your Flours ) recipe - How to make Gatte ki Kadhi ( Know Your Flours )

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Preparation Time: 15 mins Cooking Time: 25 mins Total Time: 40 mins 4Makes 4 servings
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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 curds (dahi)
2 tbsp oil
salt to taste

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

For The Garnish
2 tbsp chopped coriander (dhania)

Method

For the gattas

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.

For the kadhi

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.