No Onion, No Garlic Rajasthani Gatte Ki Kadhi
Introduction:
Rajasthani cuisine is renowned for its bold flavors, vibrant colors, and aromatic spices. One of the most beloved traditional dishes from Rajasthan is Gatte Ki Kadhi, a delectable combination of gram flour (besan) dumplings in a tangy yogurt-based curry. This recipe for Gatte Ki Kadhi is unique because it omits onions and garlic, making it perfect for those looking for a more simplified, yet equally flavorful version of this regional delicacy.
In this recipe, the gatte (dumplings) are made with gram flour, seasoned with spices, and cooked in boiling water until they float to the top, signifying they are perfectly cooked. The kadhi (yogurt-based curry) is gently simmered with turmeric, asafoetida, and other aromatic spices to create a rich and soothing dish. The addition of a flavorful tempering (tadka) brings an extra layer of depth to the curry.
Perfect for a traditional Rajasthani meal, this No Onion, No Garlic Gatte Ki Kadhi can be served with steamed rice or millet-based rotis along with a side of kachumber salad and boondi raita for a well-rounded meal.
Ingredients
For the Gatte (dumplings):
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 1 cup |
| Ajwain (Carom seeds) | 1/2 teaspoon |
| Red Chilli powder | 1/4 teaspoon |
| Curd (Dahi / Yogurt) | 2 tablespoons |
| Sunflower Oil | 1 tablespoon |
| Salt | To taste |
| Gram flour (besan) | 2 tablespoons |
For the Kadhi (curry):
| Ingredient | Quantity |
|---|---|
| Curd (Dahi / Yogurt) | 2 cups |
| Gram flour (besan) | 2 tablespoons |
| Asafoetida (hing) | 1/4 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red Chilli powder | 1/4 teaspoon |
| Bay leaf (tej patta) | 1, torn |
| Cinnamon stick (Dalchini) | 1 inch |
| Salt | To taste |
| Coriander (Dhania) Leaves | 4 sprigs, chopped |
For the Tadka (tempering):
| Ingredient | Quantity |
|---|---|
| Ghee | 1 tablespoon |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Curry leaves | 1 sprig |
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 70 minutes
Servings: 4
Cuisine: Rajasthani
Course: Lunch
Diet: Vegetarian
Instructions
Step 1: Making the Gatte (dumplings)
To prepare the gatte, start by combining 1 cup of gram flour, 1/2 teaspoon of ajwain, and 1/4 teaspoon of red chili powder in a large mixing bowl. Add 2 tablespoons of yogurt and 1 tablespoon of sunflower oil to the bowl. Season with salt to taste. Gradually add a few teaspoons of water at a time, kneading the mixture into a firm dough. The dough should be soft and pliable, similar to a dough for making soft chapatis.
Knead the dough for about 5 minutes to ensure that it becomes smooth and soft. If the dough is too sticky or wet, you may need to add more gram flour. If itβs too dry and crumbly, add more water, but be careful not to make it too wet.
Once the dough is ready, roll it into a long cylinder, about 1-inch thick. Cut the rolled dough into small 1-inch discs.
Step 2: Cooking the Gatte
Now, itβs time to cook the gatte. Bring a large saucepan of water to a brisk boil. Carefully add the gatte pieces into the boiling water. The gattas will initially sink to the bottom, but as they cook, they will float to the surface. Once they float, let them cook for an additional 3 to 4 minutes to ensure they are fully cooked.
Once done, drain the gatte and set them aside.
Step 3: Preparing the Kadhi (curry)
In a saucepan, combine 2 cups of yogurt with 2 tablespoons of gram flour to create a smooth paste. Gradually add 2-1/2 cups of water, stirring continuously to avoid lumps. Add 1/4 teaspoon of asafoetida, 1 teaspoon of turmeric powder, and salt to taste. Stir well to combine all the ingredients.
Bring the kadhi mixture to a boil over medium heat. As it heats, continue whisking the kadhi to ensure it remains smooth and creamy. This constant stirring helps prevent the yogurt from curdling. Once the kadhi comes to a boil, reduce the heat and add the torn bay leaf, cinnamon stick, and 1/4 teaspoon of red chili powder. Let the kadhi simmer for about 10 minutes, allowing the flavors to meld together and the curry to thicken slightly.
Step 4: Adding the Gatte
After the kadhi has thickened, add the cooked gatte pieces into the simmering kadhi. Let the gatte cook in the curry for an additional 5 to 7 minutes, allowing them to absorb the flavors of the kadhi.
Step 5: Preparing the Tadka (tempering)
While the kadhi is simmering, prepare the tadka. Heat 1 tablespoon of ghee in a small frying pan over medium heat. Once the ghee is hot, add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds. Let them crackle and pop for about 30 seconds. Add 1 sprig of curry leaves and let them crisp up. Once the spices are crackling and the curry leaves are fragrant, turn off the heat.
Step 6: Final Touch
Pour the prepared tadka over the simmering gatte ki kadhi. Give the kadhi a gentle stir to incorporate the tempering, releasing all the wonderful flavors into the curry.
Serving Suggestions:
Serve the No Onion, No Garlic Rajasthani Gatte Ki Kadhi hot with steamed rice or millet-based rotis for a traditional Rajasthani meal. Pair it with a fresh kachumber salad (a simple cucumber, tomato, and onion salad) and boondi raita for an extra layer of flavor.
Tips:
- You can also make vegetarian rice flour rotis to pair with the kadhi for a gluten-free option.
- For a richer flavor, you can add a splash of cream towards the end of the kadhi cooking process, just before adding the gatte.
- If you prefer a spicier dish, increase the quantity of red chili powder to suit your taste.
Enjoy this No Onion, No Garlic Rajasthani Gatte Ki Kadhi as a wholesome and comforting dish that brings the authentic taste of Rajasthan into your kitchen!
