Gatte ki Kadhi

"Gattas" or "gatte" are gram flour dumplings that are spiced up with dry masalas and then steamed and cut into small bite sized pieces. They are used to make a wide variety of dishes like subji, pulao etc.
This dish is made using a yoghurt based gravy and dry masalas to create a mouth-watering recipe that will complement both rice and parathas.
Another version of the gatte ki kadhi is made using an onion and tomato based gravy is usually prepared in the winter when vegetables are easily available.

Preparation Time : 20 mins.
Cooking Time : 25 mins.

Serves 4.

For the gattas
3/4 cup Bengal gram flour (besan)
1 teaspoon chilli powder
1 teaspoon fennel seeds (saunf)
1/8 teaspoon ajwain (carom seeds)
1 tablespoon curds
2 tablespoons oil
salt to taste
For the kadhi
2 cups curds, beaten
1 tablespoon Bengal gram flour (besan)
4 to 6 curry leaves
1 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon fennel seeds (saunf)
1/4 teaspoon asafoetida (hing)
1 bay leaf
1 clove
1 stick cinnamon
1 cardamom (elaichi)
1/4 teaspoon turmeric powder (haldi)
2 teaspoons chilli powder
2 teaspoons coriander (dhania) powder
2 tablespoons oil
salt to taste
For garnish
2 tablespoons chopped coriander

	For the gattas
1.	Combine all the ingredients for the gattas. Knead into a firm dough using 1 to 2 tablespoons of water.
2.	Divide the mixture into 8 equal portions and shape each portion into a 75 mm. (3") long cylindrical roll.
3.	Boil plenty of water in a pan and cook the gattas in boiling water 7 to 8 minutes. Drain.
4.	Cut the gattas into 12 mm. (½") long pieces. Keep aside.
	For the kadhi
1.	Combine the beaten curds, gram flour, ½ cup of water and curry leaves and mix well so that no lumps remain.
2.	Heat the oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, clove, cinnamon and cardamom.
3.	When the seeds crackle, add the turmeric powder, chilli powder and coriander powder and sauté for a few seconds.
4.	Add the curd mixture, 1 cup of water and salt and bring to a boil while stirring continuously, so that the kadhi does not split. Keep aside.
	How to proceed
1.	Add the prepared gattas to the kadhi and bring to a boil. Garnish with the chopped coriander.
2.	Serve hot with rice or parathas.