Gatte ki Kadhi

1. 1
   prep · ~10 min

   Prepare the gatte dough.

   1.In a mixing bowl, combine 1.5 cups besan with 1 pinch of salt and 1 tsp oil.

   2.Add water gradually and knead into a firm, smooth dough (about 1/4 cup water).

   3.Divide dough into 4 equal portions and roll each into a 6-inch log about 1-inch thick.
2. 2
   boil · ~10 min

   Boil the gattas.

   1.Bring 3 cups of water to a rolling boil in a wide pan.

   2.Gently drop the besan logs into the boiling water.

   3.Cook for 8-10 minutes until the gattas float to the top and look slightly glossy.

   4.Drain and reserve 2 cups of the cooking liquid.

   5.Let the gattas cool slightly, then slice into 1/2-inch rounds.

   TIPThe gattas are done when they float up. Don't discard the water — it's the base of your kadhi.
3. 3
   mix · ~2 min

   Make the kadhi slurry.

   1.In a bowl, whisk 2 cups yogurt with 2 tbsp besan until completely lump-free.

   2.Stir in the reserved 2 cups of gatte cooking water and mix well.

   TIPMake sure the besan is completely dissolved — any lumps will ruin the texture of the kadhi.
4. 4
   temper · ~3 min

   Make the tempering.

   1.Heat 2 tbsp ghee in a kadhai over medium heat.

   2.Add 1 tsp cumin seeds and 0.5 tsp fenugreek seeds. Let them crackle for 30 seconds.

   3.Add a pinch of asafoetida and stir.

   4.Add minced garlic and grated ginger. Sauté for 1 minute until fragrant.

   TIPDon't let the fenugreek seeds turn black — they turn bitter quickly. Lower the heat if needed.
5. 5
   saute · ~9 min

   Build the gravy base.

   1.Add chopped onion and slit green chilies. Sauté until onions turn translucent (3-4 min).

   2.Add tomato puree, a pinch of turmeric powder, 1 pinch of red chili powder, and 1 tsp coriander powder.

   3.Cook until the tomato releases oil and the raw smell disappears (4-5 min).

   4.Add 0.25 tsp salt and stir well.

   TIPCook the tomatoes really well — until you see the ghee separating at the edges for the best flavor.
6. 6
   simmer · ~20 min

   Cook the kadhi.

   1.Lower the heat and slowly pour in the yogurt-besan slurry, stirring continuously.

   2.Add the remaining 0.25 tsp salt. Increase heat to medium and bring to a boil.

   3.Once boiling, reduce heat to low and simmer for 15-20 minutes, stirring occasionally.

   4.The kadhi will thicken and the color will deepen.

   TIPStir continuously when adding the yogurt slurry to prevent curdling. Low heat is key for a smooth kadhi.
7. 7
   simmer · ~7 min

   Add the sliced gattas.

   1.Gently slide the sliced gatte rounds into the simmering kadhi.

   2.Simmer for 5-7 minutes so the gattas absorb the gravy.

   3.Crush 1 tbsp kasuri methi between your palms and sprinkle over the top.

   4.Add a pinch of garam masala and stir gently.

   TIPThe gattas will soften and puff up slightly as they soak in the kadhi. Don't boil vigorously at this stage.
8. 8
   garnish · ~5 min

   Finish and serve.

   Turn off the heat. Garnish generously with chopped fresh coriander leaves. Let the kadhi rest for 5 minutes. Serve hot in katoris with steamed rice or bajra roti.

   TIPGatte ki Kadhi tastes even better the next day as the flavors deepen. It thickens on standing — thin with a splash of warm water when reheating.

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