45 mins
![Marwadi Gatta Kadhi Recipe Marwadi Gatta Kadhi Recipe](/images/recipe-main-images/Marwadi-Gatta-Kadhi-384.jpg)
Marwadi Gatta Kadhi
Ingredients for Marwadi Gatta Kadhi
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
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How to Cook Marwadi Gatta Kadhi
- Keep 2 tablespoons of the Bengal gram flour aside for the Kadhi (the sauce). Mix the remaining flour with the baking powder and salt, then add 1 teaspoon each of turmeric powder and red chili powder. Mix in cold water, a little at a time, to create a firm dough. Knead this well, then rest it for 10 minutes. After resting, divide the dough into four equal parts, roll them in a cylindrical shape and then boil them in salted water for 7-8 minutes until cooked. Remove them from the water and cut into small pieces about 1" (2.5cm) long.
- Place sufficient vegetable oil in a large pan to deep fry these pieces of gattas. Once the oil is hot, fry them over a medium heat until lightly browned. Remove and leave aside on a kitchen towel to extract excess oil.
- For the Kadhi (the sauce), heat the ghee in a deep pan, add the coriander seeds, cumin seeds, green chilies and curry leaves and stir fry for a minute or two. Thoroughly mix the remaining flour with the yoghurt then add this to the pan along with the remaining 1 teaspoon each of turmeric powder and red chili powder. Stir fry on a low heat, stirring continuously, for a few minutes. Add enough water until you achieve a medium-thick consistency like cream. Add in the fried gattes, bring to a boil, garnish with cut green coriander leaves and serve hot.
![Mamtha Sunil Kumar Mamtha Sunil Kumar](/images/recipe-author-photos/Mamtha.png)
Instead of deep frying the Gattas, you can shallow fry them while making the Kadhi.
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