Gatte ki Kadhi

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings
Ingredients
For The Gattas

• 3/4 cup besan (Bengal gram flour)
• 1 tsp chilli powder
• 1 tsp fennel seeds (saunf)
• 1/8 tsp carom seeds (ajwain)
• 1 tbsp curds (dahi)
• 2 tbsp oil
• salt to taste

For The Kadhi

• 1 1/2 cups curds (dahi) , beaten
• 1 tbsp besan (Bengal gram flour)
• 4 to 6 curry leaves (kadi patta)
• 2 tbsp oil
• 1/2 tsp mustard seeds ( rai / sarson)
• 1 tsp cumin seeds (jeera)
• 1/2 tsp fennel seeds (saunf)
• 1/4 tsp asafoetida (hing)
• 1 bayleaf (tejpatta)
• 1 clove
• 25 mm (1") piece cinnamon
• 1 cardamom (elaichi)
• 1/4 tsp turmeric powder (haldi)
• 2 tsp chilli powder
• 2 tsp coriander (dhania) powder
• salt to taste

For The Garnish

• 2 tbsp chopped coriander (dhania)

Method
For the gattas

1. Combine all the ingredients together in a bowl and knead into a firm dough using 1 to 2 tbsp of water.
2. Divide the mixture into 8 equal portions and shape each portion into a 75 mm. (3") long cylindrical roll.
3. Boil plenty of water in a broad pan, add the rolls in it and cook them for 7 to 8 minutes till they float on top.
4. Drain and cut each roll into 12 mm. (½") pieces. Keep aside.

For the kadhi

1. Combine the curds, besan, curry leaves and in a bowl and mix well.
2. Add 1 ½ cups of water and mix well so that no lumps remain. Keep aside.
3. Heat the oil in a deep pan and add the mustard seeds and cumin seeds.
4. When the seeds crackle, add the fennel seeds, asafoetida, bayleaf, clove, cinnamon and cardamom, mix well and sauté on a medium flame for 30 seconds.
5. Add the turmeric powder, chilli powder and coriander powder and stir for a few seconds.
6. Add the besan-curds mixture and salt and bring to a boil while stirring continuously.
7. Lower the flame, add the prepared gattas and cook for 8 to 10 minutes, stirring continuously. Serve hot garnished with coriander.