Marwadi Gatta Kadhi

Serves: to serve 8

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 mins

9 oz - Bengal gram flour

pinch - baking powder

2 teaspoons - turmeric powder

2 teaspoons - red chili powder

pinch - salt

- oil (for deep frying)

1 tablespoon - ghee (clarified butter or drawn butter)

½ teaspoon - coriander seeds

¼ teaspoon - cumin seeds

1 teaspoon - green chilies

4 - curry leaves

1 pint - natural yoghurt

6 - 10 - coriander leaves

Keep 2 tablespoons of the Bengal gram flour aside for the Kadhi (the sauce). Mix the remaining flour with the baking powder and salt, then add 1 teaspoon each of turmeric powder and red chili powder. Mix in cold water, a little at a time, to create a firm dough. Knead this well, then rest it for 10 minutes. After resting, divide the dough into four equal parts, roll them in a cylindrical shape and then boil them in salted water for 7-8 minutes until cooked. Remove them from the water and cut into small pieces about 1" (2.5cm) long.
Place sufficient vegetable oil in a large pan to deep fry these pieces of gattas. Once the oil is hot, fry them over a medium heat until lightly browned. Remove and leave aside on a kitchen towel to extract excess oil.
For the Kadhi (the sauce), heat the ghee in a deep pan, add the coriander seeds, cumin seeds, green chilies and curry leaves and stir fry for a minute or two. Thoroughly mix the remaining flour with the yoghurt then add this to the pan along with the remaining 1 teaspoon each of turmeric powder and red chili powder. Stir fry on a low heat, stirring continuously, for a few minutes. Add enough water until you achieve a medium-thick consistency like cream. Add in the fried gattes, bring to a boil, garnish with cut green coriander leaves and serve hot.