Time to cook
A Rajasthani specialty made with gram flour dumplings (gatte) cooked in a tangy and spicy yogurt or curd-based curry. It is typically enjoyed with steamed rice or roti.
Red Chilli Powder
Red Chilli Pepper
Make a fine dough by combining gram flour, red chili powder, turmeric powder, salt, oil, and enough water.
Divide the dough into small portions and shape them into long cylindrical dumplings (gatte).
Boil water in a saucepan and cook the gatte in boiling water for about 10-12 minutes or until they are cooked through. Drain and set aside.
In a bowl, whisk together yogurt, water, salt, and turmeric powder to make a smooth mixture. Set it aside.
Heat oil in a pan and add cumin seeds, dried red chilies, and asafoetida. Let them splutter.
Pour the yogurt mixture into the pan and stir well.
Cook on medium heat for about 20-25 minutes, stirring occasionally, until the kadhi thickens.
Add the cooked gatte to the kadhi and simmer for an additional 5 minutes.
Garnish with fresh coriander leaves and serve.