Marwadi Gatta Kadhi

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.

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