Marwari Shahi Gatta Kadhi

Though i'm a Rajasthani, but seriously i don't know much of rajasthani cooking. I ate everthing my mom made, but was never much interested in its recipes. And as we were born and brought up in a cosmopolitan city, all the cusines from all parts of india were so mixed up that we could hardly differenciate. For us south indian idli dosa, gujrati dhokla or gatta kadhi or punjabi chole ,these all were our regular meals.So when this event RCI Rajasthan was accounced, and i read comments that people don't know much about rajasthani cuisine, i was in the same plate.....haha
But hey, i know some, so here goes my first one...

Ingredients:

For the gattas

3/4 cup Bengal gram flour (besan)
1 tsp chilli powder
1 tsp fennel seeds (saunf)
1/2 tspn ajwain (carom seeds)
a pinch baking powder
2 tsp oil
salt to taste

For the kadhi

2 cups curds, beaten
1 tbsp Bengal gram flour (besan)
4 to 6 curry leaves
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds (rai)
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)

1/4 tsp turmeric powder (haldi)
2 tsp chilli powder
2 tsp coriander (dhania) powder
2 tsp oil
salt to taste

For garnish

2 tablespoons chopped coriander

Method:

For the gattas

Combine all the ingredients for the gattas. Knead into a firm dough using 1 to 2 tbsp of water.
Knead well, rest it for 10 minutes and then divide into three or four equal portions, roll them in cylindrical shape

and then boil in water until cooked( 7 to 8 minutes,Drain )

Take off and cut into small pieces.


Deep-fry these pieces in medium hot oil until lightly browned. Remove and leave aside.(I sometimes avoid the step of deep frying gattas ,instead shallow fry them while making kadhi)

For the kadhi

Combine the beaten curds, gram flour, ½ cup of water,turmeric powder,chilli powder and coriander powder and mix well so that no lumps remain.
Heat the oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida and curry leaves. (here can now add gattas too, if not deep fried previously)
When the seeds crackle add the curd mixture, 1 cup of water and salt and bring to a boil while stirring continuously, so that the kadhi does not split and stir fry until it returns to medium thick consistency Keep aside.
Mix in fried gatte, bring to a boil. Finally put the tadka of red chilly powder,top with cut green coriander leaves(for garnish) and serve hot with missi roti or parathas.

This is my first entry for RCI:rajasthan, hosted by Padmaja of Spicyandhra.

Posted by Neha

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