Rajasthani Gatte ki Kadhi

Gatte ki Kadhi is a delectable dish from Rajasthani cuisine. Rajasthan being a desert region, its cuisine is largely  influenced by  factors like the harsh climate, scarce rainfall, non availability of fresh greens etc. Gram flour (besan) is extensilvely used to cook up delicacies there.

Gattas are dumplings made of gram flour. Gatte ki Kadhi is made by adding these dumplings to a spicy curd based gravy.  Gatte ki Kadhi pairs well with rotis and steamed rice. Here’s the recipe:


For the Gattas

1 cup gram flour (besan)
1 tsp fennel seeds (saunf)
½ tsp carom seeds (ajwain)
1 tsp red chilly powder (laal mirch)
½ tsp turmeric powder (haldi)
1 tbsp curds (dahi)
2 tbsp oil
Salt as per taste

For the  Kadhi

2 cups curds (dahi)
1 tbsp gram flour (besan)
1 tbsp oil (tel)
1 tsp mustard seeds (rai/ sarson)
1 tsp cumin seeds (jeera)
2 cloves (laung/ lavang)
A small piece of cinnamon (dalchini)
½ tsp asafoetida (hing)
Few curry leaves (kadi patta)
½ tsp turmeric powder (haldi)
1 tsp red chilly powder (laal mirch)
1 tsp cumin coriander powder (dhaniya jeera powder)
Salt as per taste (namak)
1 tbsp chopped coriander leaves (dhaniya)

Rajasthani Gatte ki Kadhi


For the Gattas

  • In a mixing bowl, add besan, fennel seeds, carom seeds, red chilly powder, turmeric powder, curds, 1 tbsp oil, salt and mix well.
  • Add water as required and knead.
  • Add another tbsp oil and knead to a semi stiff dough. 
  • Divide the dough into equal portions and make  1 inch thick cylindrical rolls of about 3 to 4 inches each. 
  • Boil around 2 cups of water in a pan.
  • When the water starts boiling drop the cylindrical rolls (gattas)  into it.
  • Cover and cook for 5 to 8 minutes.  
  • When the gattas cook properly, they will start floating on the top.
  • Remove the gattas and keep them aside.
  • Reserve the water in which gattas are cooked.
  • When the gattas cool down, cut into tiny pieces and keep aside.

For the Kadhi

  • In a mixing bowl, combine the curds and gram flour .
  • Whisk them well so that there are no lumps. 
  • Heat 1 tbsp oil in a pan.
  • Add mustard seeds, cumin seeds, cloves, cinnamon, curry leaves, asafoetida and saute.
  • Add the curds mixture.
  • Add  a cup of water that was reserved after boiling the gattas.
  • Add turmeric powder,  red chilly powder, cumin coriander powder, salt and mix well. 
  • Bring it to boil while stirring continuously .
  • Add the gattas to the kadhi and cook covered  for  5 minutes.
  • Uncover and garnish with chopped coriander leaves.
  • Serve hot  with rice or rotis.