Gatte ki Kadhi, Marwadi Gatte Ki Kadhi by Tarla Dalal

yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: buttermilk

Low-fat yogurt reduces calories while maintaining creaminess.

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is healthier, while all-purpose flour is more economical.

Combine all the ingredients for the gattas in a deep bowl and knead into a stiff dough using water.

Divide the mixture into equal portions and shape each portion into long thin cylindrical rolls.

Cut the gattas into equal pieces and keep aside.

Boil plenty of water in a deep non-stick pan and cook the gattas in boiling water for 7 to 8 minutes. Drain and keep aside.

Combine the curds, besan and water in a deep bowl and mix well using a whisk to avoid lumps.

Heat oil in a deep non-stick pan, add cumin seeds, mustard seeds, fennel seeds, asafoetida, bayleaf, cardamom, clove and curry leaves and sauté on medium flame for a few seconds.

When the seeds crackle, add turmeric powder, chilli powder and coriander-cumin seeds powder and sauté on medium flame for 30 seconds.

Add water, curds-besan mixture and salt, mix well and cook on medium flame for 2 minutes, stirring continuously.

Just before serving, add the prepared gattas to the kadhi and cook on medium flame for 2 minutes, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens