Ingredients:

1 tblsp vegetable fat (ghee)

1/2 tsp coriander seeds

oil for deep frying

a pinch baking powder

2 cup coriander leaves chopped

1 tsp red chilli powder.

1 tsp turmeric powder

1 tsp turmeric powder

2 cup bengal gram flour (besan)

4 curry leaves

salt to taste

1 tsp red chilli powder

1/4 tsp cumin seeds

2 cup yogurt

1 tsp green chillies chopped

How to make marwadi gatta kadhi :





Keep 2 tblsp besan aside for kadhi.

Mix remaining besan with baking powder, turmeric powder, red chilli powder and salt.

Mix in water little at a time to make hard dough.

Knead well, rest it for 10 minutes and then divide into four equal portions, roll them in cylindrical shape and then boil in salted water until cooked.

Take off and cut into small pieces.

Deep-fry these pieces in medium hot oil until lightly browned.

Remove and leave aside.

Mix remaining besan with curd thoroughly.

Heat up ghee, mix in coriander seeds, cumin seeds, green chillies, curry leaves and stir fry for a moment.

Mix in besan and curd mixture, red chilli powder, turmeric powder and stir fry on low heat, stirring continuously, for a few minutes.

Mix in water, adjust salt and stir fry until it returns to medium thick consistency.

Mix in fried gatte, bring to a boil, top with cut green coriander leaves and serve hot.

Dahiwala gatte ka saag

For the gatte:

2 cups besan (gram flour)

1 tbsp dhaniya jeera powder

1 tsp ajwain

½ tsp haldi

1-2 tsp oil

Salt and chilli powder to taste

For the gravy:

2 cups sour yoghurt beaten to a thick buttermilk consistency

Salt to taste

For the tadka:

2 tbsp oil

1 tsp coriander seeds, slightly crushed

¼ tsp each rai, jeera and methi, and a pinch of hing (asafoetida)

1 -2 tsp chilli powder or more according to taste

4-5 red chillies

Curry leaves

Chopped coriander leaves for garnish

Method:

Bind the ingredients for the gate into a dough, using water carefully. It should be the consistency of chapatti dough. Keep covered for a few minutes.

Make small balls of the dough and roll them out with hand into cylindrical shapes.

Cut them into 2 cm pieces (gatte)

Boil water in a large pan, and drop the pieces into it one by one.

Lower heat and let the gatte cook for about 8-10 mins. Test whether done by pricking with a fork.

Keep aside with the water they were cooked in.

Heat oil in a kadhai for tadka

Add rai first, then methi, dhania, jeera, haldi, dry chillies, curry leaves, hing and the chilli powder in this sequence, on low heat

Once the tadka is ready, pour the buttermilk into it, followed by the gate and the water

Add salt to taste; remember that the gatte already have salt

Add the coriander leaves, reserving some for garnish

Cover and let simmer for about 20 min

Allow to rest for 10-15 min before serving

Always serve hot; I had made phulkas today but this tastes better with rice.

The consistency is like kadhi. Also, the Marwari friend who taught me this this added lots and lots of chilli powder to it when it was cooking. I am not so adventurous!