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

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : gram Flour, Yogurt (दही)

Cuisine : Rajasthani

Course : Dals and Kadhis

Marwadi Gatte Ki Kadhi Recipe Card

Marwadi Gatte Ki Kadhi
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Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

For more recipes related to Marwadi Gatte Ki Kadhi checkout Gujarati Kadhi, Punjabi Pakorewali Kadhi, Besan Ke Shahi Gatte, Vadya Cha Kalvan . You can also find more Dals and Kadhis recipes like Panchmeli Daliche Varan, Dahi Ki Kadhi, Punjabi Pakorewali Kadhi, Arbi Ki Kadhi.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Marwadi Gatte Ki Kadhi Recipe

  • gram Flour 2 cups

  • Yogurt 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.