Name: Gatte ki Kadhi recipe by Neha Pahilwani at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: For gatte:; Besan (gramflour) 50 grams; Yoghurt 1 tablespoon; Coriander powder 1/2 teaspoon; Turmeric 1/8 teaspoon; Red Chilli Powder 1/2 teaspoon; Salt to taste; Fennel seeds(Saunf) crushed 1/2 teaspoon; Garam masala powder 1/4 teaspoon; Onion finely chopped 1/4 cup; Mint leaves 7-8 finely chopped; Oil 1 tablespoon; Water 2 cups for boiling and a little more for besan dough; For Kadhi; Yoghurt 200grams beaten and mixed with 1/2 cup of water; Green chillies 2 slit lengthwise; Besan ( gramflour) 1/2 tablespoon; Curry leaves 7-8; Mustard seeds (rai) 1/2 teaspoon; Cumin seeds (jeera) 1/2 teaspoon; Fenugreek seeds (methi) 1/4 teaspoon; Asafoetida (hing) 1/4 teaspoon; Turmeric powder 1/2 teaspoon; Red chilli powder 1 teaspoon; Coriander powder(dhania) 1 teaspoon; Garam masala powder 1/4 teaspoon; Cloves (laung)2; Bayleaf (tejpatta) 1; Cinnamon (dalchini) 1"; Big Cardamom 1

ABOUT Gatte ki Kadhi RECIPE

Rajasthani Jeeman is incomplete without Gatte ki Kadhi. There are various versions to this dish. Usually a fiery dish with the red chilli oil floating on top. Nevertheless, you can tone down the chilli and oil to suit your palate. The trick to this dish is how well the gatte (cylidrical rolls) are made and so also the yoghurt based gravy or kadhi.

Ingredients Serving: 4

For gatte:
Besan (gramflour) 50 grams
Yoghurt 1 tablespoon
Coriander powder 1/2 teaspoon
Turmeric 1/8 teaspoon
Red Chilli Powder 1/2 teaspoon
Salt to taste
Fennel seeds(Saunf) crushed 1/2 teaspoon
Garam masala powder 1/4 teaspoon
Onion finely chopped 1/4 cup
Mint leaves 7-8 finely chopped
Oil 1 tablespoon
Water 2 cups for boiling and a little more for besan dough
For Kadhi
Yoghurt 200grams beaten and mixed with 1/2 cup of water
Green chillies 2 slit lengthwise
Besan ( gramflour) 1/2 tablespoon
Curry leaves 7-8
Mustard seeds (rai) 1/2 teaspoon
Cumin seeds (jeera) 1/2 teaspoon
Fenugreek seeds (methi) 1/4 teaspoon
Asafoetida (hing) 1/4 teaspoon
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Coriander powder(dhania) 1 teaspoon
Garam masala powder 1/4 teaspoon
Cloves (laung)2
Bayleaf (tejpatta) 1
Cinnamon (dalchini) 1"
Big Cardamom 1
Kasuri methi crushed 1 teaspoon
Oil 3 tablespoons
Coriander leaves for garnish

Instructions

For GATTE:
In a bowl mix nicely besan, onions, coriander powder, turmeric powder,chilli powder, fennel powder, garam masala powder, salt, mint leaves
Make a well in the centre and put 1 tablespoon oil . Mix and rub the flour between your hands.
Add the yoghurt and gently form a dough adding a little water if needed. Dough should be stiff.
Apply oil on your palms. Divide dough into equal portions and roll into long cylindrical rolls or logs
Bring to boil 2 cups of water. Then add the cylindrical rolls and cook for 7 to 10 minutes..
Take out the cylindrical rolls in a plate. Reserve the water for use later.
Cut the rolls into 1/2 inch thickness.
Gatte are ready to be added to the Kadhi.
For KADHI:
Combine beaten yoghurt, gram flour water and salt and mix well. Keep aside.
Heat oil in a pan, add fenugreek seeds.
When fenugreek seeds change colour add mustard seeds, cumin seeds, bay leaf, cinnamon, cardamom, cloves, asafoetida and green chillies ,
When the seeds crackle, add turmeric powder, coriander powder and chilli powder. Saute for a few seconds. Take care at this stage so that the masalas dont burn.
Add the curry leaves.
Now add the yoghurt mixture and the reserved water of the Gatte.
Bring to boil while stirring continuously so that the kadhi does not split.
Add the crushed kasuri methi.
Simmer for 10 minutes
Add the gatte to the kadhi. Sprinkle garam masala powder. Let kadhi simmer for a few minutes.
Garnish with coriander leaves. Serve hot with rice or any choice.

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