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Gatte ki Kadhi

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Ingredients

Adjust Servings:
For the gatte:
0.5 cup besan
0.5 tsp Red Chilli Powder
0.5 tsp haldi powder
0.75 tsp Dhania Powder
0.5 tsp Ajwain
1 tbsp oil yoghurt
0.5 tbsp Kasoori Methi
0.5 tsp Oil
For the Kadhi:
2 tbsp besan
1 cup Curd
3 cloves Garlic
2 green chilli
0.5 tsp turmeric powder
1piece Ginger
according to taste Salt
For the Tadka:
2 tsp ghee
2 red chillies
1 tsp zeera
1 tsp coriander chopped

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Gatte ki Kadhi

Features:
  • Veg
Cuisine:

    Combine all the ingredients listed under gattas to form a smooth dough.Divide the dough into 6 equal portions and roll into a cylindrical shape. Cut each cylinder into ½“ gattas

    • 55 min
    • Serves 5
    • Medium

    Ingredients

    Directions

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    Gatte ki Kadhi

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    Steps

    1
    Done

    For the Gatte:

    Combine all the ingredients listed under gattas to form a smooth dough

    2
    Done

    Divide the dough into 6 equal portions and roll into a cylindrical shape. Cut each cylinder into ½“ gattas

    3
    Done

    Boil the gattas in hot water for 7-8 minutes, till they rise to the top. Take out and let them dry

    4
    Done

    Now deep fry the gattas in a kadhai till light brown in color. Keep aside

    5
    Done

    For the Kadhi:

    In a mortar and pestle, coarsely grind the garlic, ginger and green chillies

    6
    Done

    In a separate pan/patila, whisk together the besan and curd, making sure no lumps are formed. Add 2 cups water, and the ground ginger, garic and chilli paste. Add the haldi

    7
    Done

    Place the patila over high heat, and let the kadhi boil. Let the kadhi boil for another 25-30 minutes. Keep stirring in between

    8
    Done

    Now add the gattas and let it boil for another 5 minutes

    9
    Done

    In the meanwhile, make the tampering for the kadhi by heating ghee in a tadka pan. Add zeera, red chillies and let it splutter

    10
    Done

    Add 1 tbsp chopped coriander and add the tadka to the kadhi

    11
    Done

    Serve hot with rice/roti/parantha

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