Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Rajasthani Gatte Ki Kadhi Recipe we will first make the gatte
Step 2: In a large mixing bowl, combine all the ingredients for the gatta
Step 3: Add a few teaspoons of water at a time and knead to make a firm dough
Step 4: Knead well for about 5 minutes to make a very soft melt in the mouth gatta
Step 5: If you add more water and it does not shape into a dough, then you will have to add more gram flour and knead it well
Step 6: Roll the dough into a long cylinder and cut them into 1 inch discs
Step 7: The next step is to cook the gattas in boiling water
Step 8: In a large saucepan boil water until it comes to a brisk boil
Step 9: Once the water comes to a brisk boil, add the gattas into the water and boil until they comes floating to the top
Step 10: Once they come floating to the top, boil for another 3 to 4 minutes
Step 11: Drain the gattas and keep it aside, till we get the Kadhi ready
Step 12: To make the kadhi, in a saucepan, combine the yogurt, gram flour until it becomes a smooth paste
Step 13: Add 2-1/2 cups of water, asafoetida, turmeric powder and salt
Step 14: Stir well
Step 15: Bring the kadhi mixture to a boil
Step 16: While the kadhi is coming to a boil, keep whisking it until you get a very smooth kadhi
Step 17: You will notice that the yogurt will stop curdling when you keep whisking
Step 18: Turn the heat to low, add the bay leaves, cinnamon, red chili powder and simmer the kadhi for about 10 minutes until the kadhi turns slightly thick
Step 19: Add the cooked gattas at this stage and boil for a few more minutes
Step 20: While the Gatte Ki kadhi is boiling, we will proceed to make the tadka for the kadhi
Step 21: Heat oil in a tadka pan, add the ghee and the remaining ingredients and allow them to crackle
Step 22: Once they crackle, turn off the heat and add the seasoning to the Gatte Ki Kadhi
Step 23: Serve the Gatte Ki Kadhi along with millet based rotis or along with steamed rice, Kachumber Salad and Boondi Raita