Lunch
How To Make No Onion No Garlic Rajasthani Gatte Ki Kadhi Recipe
Learn how to prepare How To Make No Onion No Garlic Rajasthani Gatte Ki Kadhi Recipe with this simple recipe. Perfect for Lunch and ideal for Rajasthani lovers....
⏱️
10 Min Prep
🔥
60 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 1 cup Gram flour (besan)
- 1/2 teaspoon Ajwain (Carom seeds)
- 1/4 teaspoon Red Chilli powder
- 2 tablespoons Curd (Dahi / Yogurt)
- 1 tablespoon Sunflower Oil
- Salt - to taste
- 2 tablespoons Gram flour (besan)
- 2 cups Curd (Dahi / Yogurt)
- 1/4 teaspoon Asafoetida (hing)
- 1 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Red Chilli powder
- 1 Bay leaf (tej patta) - torn
- 1 inch Cinnamon Stick (Dalchini)
- Salt - to taste
- 4 sprig Coriander (Dhania) Leaves - chopped
- 1 tablespoon Ghee
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 sprig Curry leaves
Instructions
1
To begin making the Rajasthani Gatte Ki Kadhi method we will first make the gatte.In a large mixing container, combine all the components for the gatta.
2
introduce a few teaspoons of aqua at a time and work the pastry mix to make a firm pastry mix.
3
work the pastry mix well for about 5 mins to make a very soft thaw in the mouth gatta.If you introduce more aqua and it does not shape into a pastry mix, then you will have to introduce more gram dusting seasoning and work the pastry mix it well.Roll the pastry mix into a long cylinder and cut them into 1 inch discs.
4
The next step is to char the gattas in boiling aqua.In a large saucepan bring to a low-boil aqua until it comes to a brisk bring to a low-boil.
5
Once the aqua comes to a brisk bring to a low-boil, introduce the gattas into the aqua and bring to a low-boil until they comes floating to the top.
6
Once they come floating to the top, bring to a low-boil for another 3 to 4 mins. strain the gattas and keep it aside, till we get the Kadhi ready.To make the kadhi, in a saucepan, combine the yogurt, gram dusting seasoning until it becomes a velvety paste.
7
introduce 2-1/2 cups of aqua, asafoetida, turmeric dusting seasoning and table salt.
8
agitate well.Bring the kadhi mixture to a bring to a low-boil.
9
While the kadhi is coming to a bring to a low-boil, keep whisking it until you get a very velvety kadhi.You will notice that the yogurt will stop curdling when you keep whisking.
10
Turn the mildly hot to low, introduce the bay leaves, cinnamon, red chili dusting seasoning and low-boil the kadhi for about 10 mins until the kadhi turns slightly thick. introduce the cooked gattas at this stage and bring to a low-boil for a few more mins.
11
While the Gatte Ki kadhi is boiling, we will proceed to make the tadka for the kadhi.mildly hot cooking oil in a tadka wok, introduce the ghee and the remaining components and allow them to crackle.
12
Once they crackle, turn off the mildly hot and introduce the seasoning to the Gatte Ki Kadhi.present the Gatte Ki Kadhi along with millet based rotis or along with steamed rice, Kachumber Salad and Boondi Raita. .
Recipe Information
Cuisine
Rajasthani
Rajasthani
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
70 mins
70 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
60 minsTotal Time
70 minsMaster Chef
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