Gatte Ki Kadhi

Photo: Usha Chowdhary Gupta

Ingredients

GATTE KI KADHI

INGS: TO MAKE GATTA:

1 cup BESAN (BENGAL GRAM FLOUR)

1 teaspoon \2 RED CHILLY PD N TURMERIC PD

1 teaspoon PINCH SODA BI CARB, 1\ 4 CORIANDER PD

1 teaspoon \2 OIL AND GARAM MASALA, SALT

FOR THE KADHI: (GRAVY)

2 tablespoons CUPS CURD, 2 BESAN, 1\ 2 TSP RED CHILLY PD

1 teaspoon CORIANDER PD, 1\ 4 TSP TURMERIC PD,

1 teaspoon \4 TSP GARAM MASALA, 2 OIL, 1\ 2 TSP CUMIN

1 cup SEEDS (JEERA), LITTLE HING, WATER

Preparation

METHOD: MAKE GATTA DOUGH IN A BOWL, SO TAKE

BESAN, SALT, RED CHILLY PD, TUMERIC PD, OIL, SODA, CORIANDER PD N GARAM MASALA, RUB ALL TOGETHER.

USE WATER TO MAKE A TIGHT DOUGH. PUT WATER IN A VESSEL TO HEAT. NOW FROM THE GATTA DOUGH, MAKE CYLINDRICAL, ROLL SHAPE AS MANY AS POSSIBLE. PUT IN BOILING WATER AND WHEN BLOAT , DRAIN THE WATER AND CUT INTO SMALL PIECES.

START THE KADHI PART :- IN A VESSEL TAKE CURD, BESAN,SALT, RED CHILLY PD, CORIANDER PD, TURMERIC PD AND GARAM MASALA. CHURN ALL TOGETHER. PUT A PAN TO HEAT, ADD OIL, CUMIN AND HING, NOW ADD THE CURD MIXTURE

AND STIR CONTINUSLY, UNTIL FIRST BOIL APPEARS. LET IT BOIL FOR 5-6 MINS THEN ADD THE CUT GATTAS AND ON SIMMER B OIL FOR FEW MINS. SERVE WITH A LITTLE TADKA WITH SOME CHILLY PD