Gatte ki Kadhi

Preparation :10 mins
Cook :13 mins
Total Time :23 mins
Servings :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
2 cups curds (dahi)
1 tbsp besan (bengal gram flour)
2 tbsp oil
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)
1 bayleaf (tejpatta)
1 cardamom (elaichi)
1 clove (laung / lavang)
4 to 6 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method :

For the gattas
For the gattasCombine all the ingredients in a deep bowl and knead into a stiff dough using 1½ tbsp of water.
Divide the mixture into 8 equal portions and shape each portion into a 200 mm. (8\") long thin cylindrical roll.
Cut the gattas into 10 to 12 equal pieces and keep aside.
Boil plenty of water in a deep non-stick pan and cook the gattas in boiling water 7 to 8 minutes. Drain and keep aside.

For the kadhi
For the kadhiCombine the curds, besan and ½ cup of water in a deep bowl and mix well using a whisk so that no lumps remain.
Heat the oil in a deep non-stick pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bayleaf, cardamom, clove and curry leaves and sauté on a medium flame for a few seconds.
When the seeds crackle, add the turmeric powder, chilli powder and coriander-cumin seeds powder and sauté on a medium flame for 30 seconds.
Add ½ cup of water, curds-besan mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.

How to proceed
How to proceedJust before serving, add the prepared gattas to the kadhi and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot garnished with coriander.