Monday, May 30, 2011

Gatte ki Kadhi

The curry was delicious. I have been wanting to make it since a long time, and now that I made it, I couldn't have enough of it. The best part was that the buttermilk was pleasantly sour. It just added to the overall taste of the curry.


For the gatte 

  • 2 cups gram flour (besan)
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1 tsp carom seeds (ajwain)
  • 1/2 tsp baking powder
  • 1 tsp oil
  • water
  • salt to taste
  • oil for deep frying
For the Kadhi
  • 3 cups buttermilk
  • 2 tbsp gram flour
  • 2 tsp oil
  • 1 tsp cumin seeds
  • 1 tbsp ginger, grated
  • 4 green chillies chopped
  • 8 to 10 curry leaves
  • a pinch of asafoetida
  • 1 tsp turmeric powder
  • 1 tsp sugar
  • salt to taste 
Begin by making the gatte. Mix all the ingredients for making the gatte except water. Add water little by little till you get a firm dough. Knead the dough well. Let it rest for ten minutes. Now divide the dough into four portions and roll each one out with the palms of your hand on your work table, till you get thick ropes of the dough. Each rope should be around  1 cm in diameter. Now boil 3 cups of water with 1 tsp salt in a saucepan, and slide in the ropes. Cook them till their color changes, and they become somewhat brittle. Drain the water completely and allow the ropes to cool. Now cut them into one inch pieces. Heat the oil in a wok and deep fry the pieces till they become light and golden in color. Drain them on kitchen towels and keep them aside.

Mix two tablespoons of gram flour in the buttermilk. Add one cup of water. Whisk well to prevent lumps of gram flour. Now heat the oil in a wok, add the cumin, ginger, asafoetida, chillies, and curry leaves. Now pour the buttermilk mixture, add salt, turmeric and two teaspoons of sugar and bring to a boil.

Add the gatte to the above curry and serve hot!

Happy Cooking!

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