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45 mins
Marwadi Gatta Kadhi Recipe

Marwadi Gatta Kadhi

Mamtha Sunil Kumar

Recipe by  

Marwadi Gatta Kadhi comes from the Marwadi community in Rajasthani in the western region of India (the community is known for their business acumen!). Marwadi Gatta Kadhiis a great combination with all Indian breads and like most western Indian dishes is not too spicy.

Gattas or "gatte" are gram flour dumplings that are spiced up with dry masalas and then steamed and cut into small bite sized pieces. They are used to make a wide variety of dishes like subzi, pulao etc. This dish is made using a yoghurt based gravy and dry masalas to create a mouth-watering recipe that will complement both rice and parathas.

      Preparation Time: 15 Minutes

      Cooking Time: 30 Minutes

Ingredients for Marwadi Gatta Kadhi

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 8:
9 oz
Bengal gram flour
  pinch
baking powder
2 teaspoons
turmeric powder
2 teaspoons
red chili powder
  pinch
salt
 
oil (for deep frying)
1 tablespoon
ghee (clarified butter or drawn butter)
½ teaspoon
coriander seeds
¼ teaspoon
cumin seeds
1 teaspoon
green chilies
4
curry leaves
1 pint
natural yoghurt
6 - 10
coriander leaves

 

How to Cook Marwadi Gatta Kadhi

  1. 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.
  2. 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.
  3. 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'S HOT TIP:
Instead of deep frying the Gattas, you can shallow fry them while making the Kadhi.
 
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