Gatta Kadhi (Chickpea flour Noodle Yogurt based Curry)  Recipe

Gatta are thick noodles (about the thickness of your little finger, and half the length of little finger). These noodles are cooked in yogurt Besan base gravy.

The dish originated in Rajasthan

Ingredients

Gatta

1. Besan: 2 cups
2. Mustard Oil: 3 Tablespoon
3. Salt: ½ teaspoon
4. Cayenne ground: ¼ teaspoon
5. Turmeric powder: ¼ teaspoon
6. Hing asafetida: Pinch
7. Garlic Cloves: ¼ teaspoon, chopped
8. Water for dough: 2/3 cup

9. Water for cooking: 4 cup

9. Mustard Oil: 2 Tablespoons for cooking.

Kadhi Gravy

1. Ghee: 2 Tablespoon

2. Cumin seeds: 1 teaspoon

3. Hing (asafetida): pinch

4. Cayenne powder: ½ teaspoon

5. Garam Masala Standard Frying Punjabi: ¾ teaspoon

6. Coriander seed powder: 2 teaspoon

7. Salt: ½ teaspoon

8. Turmeric Powder: ½ teaspoon

9. Yogurt : 2 cups

10. Besan: 2 Tablespoon

11. Water: 2 Cups

Method

Gatta

1. Mix Besan, oil salt, peppers, Turmeric, Hing, Garlic cloves.

2. Add water to make dough. Let the dough rest about twenty minutes.

3. Roll out dough in to ropes about the thickness of a little finger. Cut each rope into cylinders half the length of the little finger.

4. Bring water to a boil. Add mustard oil. This will prevent boil over.

5. Cook Gatta in water. The Gatta will float to top. Remove cooked Gatta with a slotted spoon.

Kadhi Gravy

1. Make a paste of yogurt and Besan. Thin it with the water.

2. In a heavy bottom pan, heat Ghee.

3. Add Cumin seeds. Fry till seeds are brown.

3. Add remaining spices. Fry one minute

4. Add yogurt paste. Bring it to a boil

5. Simmer till smooth gravy is visible about 3 minutes.

6. Stir in Gatta. Simmer about 10 minutes on low.

7. Add more water if you like thinner consistency