Tasty Gatte ki Kadhi Recipe

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Directions

For the Gatte

• In a bowl, add besan, chili powder, fennel seeds, carom seeds, oil, and salt and
• Knead into a stiff dough by using 1½ tbsp of water.
• Divide the mixture into equal portions and shape each portion into a 200 mm. (8") long thin cylindrical roll.
• Cut the Gatte into 10 to 12 equal pieces and keep it aside.
• Boil plenty of water in a deep non-stick pan and cook the Gatte in boiling water 7 to 8 minutes and drain it from the water and keep it aside.

For the kadhi

• In a bowl, add curd, besan and ½ cup of water and mix it well by 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, bay leaf, cardamom, clove and curry leaves and fry on a medium flame for a few seconds.
• When the seeds crackle, add the turmeric powder, chili powder and coriander-cumin seeds powder and fry on a medium flame for 30 seconds.
• Add ½ cup of water, curd-besan mixture and salt, mix well and cook on a medium flame for 2 minutes and stir continuously.

How to proceed

• Just before serving, add the prepared Gatte to the kadhi and cook on a medium flame for 2 minutes and stir occasionally.
• Garnish with coriander leaves and serve it with rice or roti.

• Energy 385 cal
• Protein 11.6 g
• Carbohydrates 25.8 g
• Fiber 5.3 g
• Fat 23.7 g
• Cholesterol 0 mg
• Vitamin A 345.5 mg
• Vitamin B1 0.2 mg
• Vitamin B2 0.2 mg
• Vitamin B3 0.9 mg
• Vitamin C 1.4 mg
• Folic Acid 56.7 mg
• Calcium 237.2 mg
• Iron 2 mg
• Magnesium 0 mg
• Phosphorus 0 mg
• Sodium 45 mg
• Potassium 341.8 mg
• Zinc 0.6 mg