Gatte ki Karhi/kadhi (Rajasthani dish)

• Servings: 4-6
• Making Gatte  time: 25-30 minutes.
• Preparation time: 5-6 minutes.
• Cooking time: 10-15 minutes.
• Total time: 51 minutes.

A cool breeze aimlessly fluttering the pages of my magazine lying on my swing and I was looking towards the two peacocks relaxing at big garden inside my campus, memories from Rajasthan fluttering the pages of my memory too. Day before yesterday evening I decided to cook ‘Gatte ki karhi’, the Rajasthani delicacy.

The taste and flavour of this karhi is extraordinary, relish the exotic karhi from Rajasthan…

Ingredients:

For Gatte:

• Besan: 200 gm
• Turmeric powder: ½ teaspoon
• Fennel seed: 1 teaspoon
• Salt: 1 teaspoon
• Red chilli powder: 1 teaspoon
• Ajwain (thymol seed): half tea spoon
• Ghee (clarified butter): 1 tablespoon (for moin, i.e. to be put in dove itself)
• Baking soda: 1 pinch
• Mustard oil: 50 gm (for frying Gatte)

For kadhi:

• Besan: 1 tablespoon
• Curd: 200 gm.
• Bay leaf: 2 no.
• Cumin: ½ teaspoon
• Mustard seed: ½ teaspoon
• Fenugreek seed: ¼ teaspoon
• Asafoetida:  ½ teaspoon
• Clove: 3-4 no.
• Green cardamom: 3-4 no.
• Cinnamon stick: 2” pieces
• Red chilli powder: 1 teaspoon
• Turmeric powder: 1 teaspoon
• Salt: 1 teaspoon
• Mustard oil: 2 tablespoon

Preparation:

1. Take one big ball, put all ingredients of Gatte, mix properly, make the dough with the required quantity of water and make it like roti dough.
2. Divide this dough into 8-10 pieces. . (You can make more as per your wish), make it like stick by rolling it.
3. Boil 5 cups of water. Put all rolls into the boiling water on the medium flame and boil it near about for 10 minutes, take it out from the water and allow to cool. Cut it into 1.5” to 2”pieces (it is called “Gatte”).
4. Take a fry pan and heat ghee, when it starts to smoke, add boiled and chopped Gatte in it.
5. Shallow fry this for couple of minutes on medium flame, remove from the fry pan and keep aside.

Making kadhi:

Preparation:

1. Beat curd, turmeric powder, and salt and gram flour in a big bowl and blend them thoroughly, ensure that there are no lumps in it. Or (you can mash it with the help of sieve) keep aside.

Method:

1. Take a fry pan, put ghee add Fenugreek seed, Mustard seed and Cumin; sputter it for few seconds, add whole Garam masala (Green cardamom, Cinnamon stick, Clove, and Bay leaf) also add asafoetida stir it.
2. Add chilli powder and Pour blended mixture (curd and Besan) in the fry pan; Add water slowly, if needed. Bring it to boil and stir continuously, so that it does not cuddle.
3. Put prepared Gatte into the boiled kadhi, Simmer for 5-10 minutes and stir occasionally.
4. Now mouth watering Gatte ki karhi (Rajasthani dish) is ready to serve with steamed rice or jeera rice (cumin rice).

Gatte ki Karhi/kadhi (Rajasthani dish) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.