Gatte ki Kadhi ( Know Your Flours )
by Tarla Dalal
16 May 2008
This recipe has been viewed 57235 times
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.
Gatte ki Kadhi ( Know Your Flours ) recipe - How to make Gatte ki Kadhi ( Know Your Flours )
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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
For the kadhi
For the gattas
- 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
- 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.
Nutrient values per serving
| Energy | 355 cal |
| Protein | 10.6 g |
| Carbohydrates | 24.6 g |
| Fiber | 5.3 g |
| Fat | 22.1 g |
| Cholesterol | 12.6 mg |
| Vitamin A | 305.5 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 1.2 mg |
| Folic Acid | 55.3 mcg |
| Calcium | 184.7 mg |
| Iron | 2 mg |
| Magnesium | 59.8 mg |
| Phosphorus | 216.6 mg |
| Sodium | 40.2 mg |
| Potassium | 319.3 mg |
| Zinc | 0.6 mg |
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