How to make Marwadi Gatte Ki Kadhi Recipe - A spicy Marwadi kadhi with besan made gattas in it

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gram flour (besan) (बेसन), Baking powder (बेकिंग पावडर)

Cuisine : Gujarati

Course : Dals and Kadhis

Marwadi Gatte Ki Kadhi

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Marwadi Gatte Ki Kadhi checkout Gujarati Kadhi , Vegetable Kadhi , Sindhi Kadhi , Gujarati Kadhi . You can also find more Dals and Kadhis recipes like Artekai Pappu, Tri Colour Dal, Dal Kali Mirch, Moong Dal Khilma. Or try out these recipes from Gujarati Cuisine like Gujarati Khichdi, Boondi Sev ki Subzi, Gongura Pachadi, Kutchi Beer.

Marwadi Gatte Ki Kadhi Recipe Card

Marwadi Gatte Ki Kadhi
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Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Marwadi Gatte Ki Kadhi

  • Gram flour (besan) 2 cups

  • Baking powder a pinch

  • Turmeric powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Ghee 1 tablespoon

  • Yogurt 2 cups

  • Cumin seeds 1/4 teaspoon

  • Coriander seeds 1/2 teaspoon

  • Green chillies chopped 1 teaspoon

  • Curry leaves 4

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1 teaspoon

  • Fresh coriander leaves chopped 2 cups

  • Salt to taste

  • Oil to deep fry

Method

Step 1

Keep 2 tablespoons besan aside for kadhi. Mix remaining besan with baking powder, turmeric powder, red chilli powder and salt. Add water little at a time to make hard dough.

Step 2

Knead well, rest it for 10 minutes and then divide in to four equal portions, roll them in cylindrical shape and then boil in salted water until cooked. Remove and cut into small pieces. Deep-fry these pieces in medium hot oil until slightly browned. Drain and keep aside.

Step 3

Mix remaining besan with curd thoroughly. Heat ghee, add coriander seeds, cumin seeds, green chillies, curry leaves and cook for a moment. Add besan and curd mixture, red chilli powder, turmeric powder and cook on low heat, stirring continuously, for a few minutes.

Step 4

Add water, adjust salt and cook until it returns to medium thick consistency. Add fried gatte, bring to a boil, top with chopped green coriander leaves and serve hot.

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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