Gatte Ke Kadhi
Ingredients
For the Gattes
- 1 1/4 cups besan (gram flour) (available in Indian grocery stores)
- 1/2 teaspoon chili powder adjust to taste
- 1/2 teaspoon salt
- 1/8 teaspoon turmeric (haldi)
- 3 tablespoons yogurt (dahi)
- 3 tablespoons oil
For the kadhi
- 1 cup yogurt (dahi)
- 1 tablespoon besan (gram flour)
- 1/4 teaspoon turmeric powder (haldi)
- 1/4 teaspoon chili powder adjust to taste
- 1 tablespoon coriander powder (dhania)
- 1 teaspoon salt adjust to taste
- 2 tablespoons oil
- 1 teaspoon cumin seeds (jeera)
- 1/2 teaspoon mustard seeds (rai)
- 1/8 teaspoon asafetida (hing)
- 4 whole red chilies
- 1 bay leaf (tejpat)
- 1 black cardamom optional
- 1/2 teaspoon paprika (dagi mirch)
For Garnish
- 2 tablespoons chopped cilantro
Instructions
For Gattes
- Mix all the ingredients in a mixing bowl and gather into a soft dough, adding a little water if needed. At this point the dough will be a bit sticky; wetting your fingers with oil or water will help.
- Divide the dough into four or five parts. Roll each one between your palms into a long, smooth log, approx. five” in length and ¾” in diameter. You will need to oil your palms to prevent the dough from sticking.
- Bring three cups of water to a boil in a pot. Gently drop the gatte logs into the boiling water and cook for four to five minutes, or until they begin to float up to the surface.
- Remove the cooked Gatte logs from the water and let them cool.
- Slice the logs into approx. ¾ inch pieces. Set the Gatte aside.
For The Kadhi
- Mix yogurt and gram flour into a smooth paste. Add turmeric, chili powder, and coriander powder to the yogurt paste.
- Pour the oil into a saucepan over medium heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks immediately, the oil is ready. Add the cumin seeds, mustard seeds, and asafetida.
- When seeds crack add the whole red chilies, bay leaf, cardamom, and paprika. Stir for a few seconds.
- Pour in the yogurt paste and stir for two minutes. Add three cups of water and stir until the gravy comes to a boil. Add salt to taste.
- Add the gatte to the gravy. Cover and cook over low-to-medium heat for 20 minutes or longer. Turn off the heat.
- Add cilantro and cover the pot for a few more minutes.
- Now you are ready to serve!
Notes
- A slice of gatte can be cooked in advance and added to the gravy later. Gatte can be frozen for up to a month or refrigerated for a few days.
- Slices of gatte are used to make a wide variety of dishes, including subji (cooked dry vegetables), rice pulao, etc.
- A slice of gatte can be fried and served as a snack.
- A slice of gatte can be used to make raita (mixed with yogurt).
Introduction to Gatte ki Kadhi
Gatte Ke Kadhi is a traditional North Indian dish made primarily with chickpea flour (besan) dumplings cooked in a tangy yogurt-based curry/gravy. The dish is gluten-free and suitable for individuals observing a gluten-free diet. It is often prepared during festive occasions like Karwa Chauth, a Hindu festival where married women fast for the well-being and longevity of their husbands. The addition of lentils (Dal) and vegetables enhances the nutritional value of the dish, making it a wholesome and flavorful option for a vegetarian meal.
Gatte ki kadhi, also known as gatta kadhi or gatte ki sabji, is a traditional Rajasthani dish that combines chickpea flour dumplings (gatte) with a tangy yogurt-based curry (kadhi). This hearty and flavorful dish is a staple in Rajasthani cuisine and is often enjoyed with rice or roti. In this recipe, we’ll show you how to make Rajasthani gatte ki kadhi from scratch, so you can enjoy the authentic flavors of Rajasthan in the comfort of your own home.
Step 1: Preparing the Gatte:
To start, we’ll prepare the gatte, which are the chickpea flour dumplings that give this dish its unique texture. In a mixing bowl, combine chickpea flour (besan), yogurt, salt, red chili powder, turmeric, and a pinch of asafoetida (hing). Knead the mixture into a smooth dough, adding water as needed to achieve the right consistency. Divide the dough into small portions and shape them into cylindrical dumplings.
Step 2: Boiling the Gatte:
Next, we’ll boil the gatte to cook them through before adding them to the kadhi. Bring a pot of water to a boil and gently add the gatte to the boiling water. Let them cook for about 10-12 minutes, or until they float to the surface and are cooked through. Once cooked, remove the gatte from the water and set them aside to cool slightly.
Step 3: Preparing the Kadhi Base:
While the gatte are boiling, we’ll prepare the kadhi base. In a separate bowl, whisk together yogurt, chickpea flour, turmeric, red chili powder, and salt until smooth. This mixture will form the base of the kadhi and give it its creamy texture. Be sure to whisk out any lumps to ensure a smooth consistency.
Step 4: Tempering the Kadhi:
In a large pan, heat oil and add mustard seeds, cumin seeds, fenugreek seeds, and dried red chilies. Let the seeds splutter and release their aroma, infusing the oil with flavor. This tempering adds depth and complexity to the kadhi, enhancing its overall flavor.
Step 5: Cooking the Kadhi:
Once the tempering is ready, pour in the yogurt-chickpea flour mixture and stir well to combine. Add water to adjust the consistency of the kadhi and bring it to a gentle simmer. Let the kadhi cook for about 10-15 minutes, stirring occasionally, until it thickens slightly and the raw taste of the chickpea flour is cooked out.
Step 6: Adding the Gatte:
Once the kadhi is cooked to perfection, it’s time to add the boiled gatte to the curry. Carefully slice the gatte into bite-sized pieces and add them to the kadhi. Let them simmer in the kadhi for a few minutes to absorb the flavors of the curry and heat through.
Step 7: Finishing Touches:
Before serving, garnish the gatte ki kadhi with freshly chopped cilantro leaves for a pop of color and freshness. You can also sprinkle some roasted cumin powder on top for extra flavor. Serve the kadhi hot with steamed rice or roti for a comforting and satisfying meal.
Tips for Making Perfect Gatte Ki Kadhi:
Ensure the Gatte are Firm: Make sure the gatte dough is kneaded well to avoid any cracks or breakage while boiling.
Adjust the Consistency: If the kadhi is too thick, add more water to thin it out. If it’s too thin, let it simmer for longer to thicken.
Taste and Adjust Seasoning: Taste the kadhi before adding the gatte and adjust the seasoning as needed with salt, red chili powder, or other spices.
Variations of Gatte Ki Kadhi:
Vegetable Gatte Ki Kadhi: Add diced vegetables such as carrots, peas, and potatoes to the kadhi for added texture and nutrition.
Paneer Gatte Ki Kadhi: Substitute paneer cubes for the gatte to create a rich and creamy variation of the dish.
Spinach Gatte Ki Kadhi: Stir in chopped spinach leaves to the kadhi for a vibrant green color and earthy flavor.
Benefits of Including Gatte Ki Kadhi in Your Diet:
Rich in Protein: The combination of chickpea flour and yogurt in gatte ki kadhi provides a good amount of protein, essential for muscle repair and growth.
Probiotic Benefits: Yogurt used in the kadhi is rich in probiotics, which promote a healthy gut microbiome and aid digestion.
Nutrient-Dense: Gatte ki kadhi is packed with vitamins, minerals, and antioxidants from the spices and ingredients used, contributing to overall health and well-being.
Frequently Asked Questions (FAQs) about Gatte Ki Kadhi:
Q: Can I make gatte ki kadhi in advance?
A: Yes, you can make the kadhi base in advance and store it in the refrigerator for up to 2 days. Add the gatte and simmer just before serving.
Q: Can I freeze gatte ki kadhi?
A: While you can freeze gatte ki kadhi, the texture of the gatte may change slightly upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a few days.
Q: Can I adjust the spice level of gatte ki kadhi?
A: Yes, you can adjust the amount of red chili powder and green chilies according to your taste preferences. If you prefer a milder kadhi, reduce the amount of spice used.
For more delicious Rajasthani recipes, visit Manjula’s Kitchen. Explore a variety of traditional dishes from Rajasthan, including dal bati churma, laal maas, and more, to experience the rich flavors and culinary heritage of the region.
