No Onion No Garlic Rajasthani Gatte Ki Kadhi Recipe
A vegetarian Rajasthani recipe with gram flour (besan), ajwain (carom seeds), red chilli powder. Ready in 1h 10m, serves 4.
Curated byPriyanka Rathore🇮🇳
Instructions
23 steps- 1
To begin making the Rajasthani Gatte Ki Kadhi Recipe we will first make the gatte
- 2
In a large mixing bowl, combine all the ingredients for the gatta
- 3
Add a few teaspoons of water at a time and knead to make a firm dough
- 4
Knead well for about 5 minutes to make a very soft melt in the mouth gatta
- 5
If you add more water and it does not shape into a dough, then you will have to add more gram flour and knead it well
gram flour (besan)(1 cup)tablespoons flour (besan)(2 gram) - 6
Roll the dough into a long cylinder and cut them into 1 inch discs
inch cinnamon stick (dalchini)(1) - 7
The next step is to cook the gattas in boiling water
- 8
In a large saucepan boil water until it comes to a brisk boil
- 9
Once the water comes to a brisk boil, add the gattas into the water and boil until they comes floating to the top
- 10
Once they come floating to the top, boil for another 3 to 4 minutes
- 11
Drain the gattas and keep it aside, till we get the Kadhi ready
- 12
To make the kadhi, in a saucepan, combine the yogurt, gram flour until it becomes a smooth paste
gram flour (besan)(1 cup)tablespoons flour (besan)(2 gram) - 13
Add 2-1/2 cups of water, asafoetida, turmeric powder and salt
red chilli powder(1/4 teaspoon)salt - to tasteasafoetida (hing)(1/4 teaspoon)turmeric powder (haldi)(1 teaspoon)red chilli powder(1/4 teaspoon)salt - to taste - 14
Stir well
- 15
Bring the kadhi mixture to a boil
- 16
While the kadhi is coming to a boil, keep whisking it until you get a very smooth kadhi
- 17
You will notice that the yogurt will stop curdling when you keep whisking
tablespoons curd (dahi / yogurt)(2)curd (dahi / yogurt)(2 cups) - 18
Turn the heat to low, add the bay leaves, cinnamon, red chili powder and simmer the kadhi for about 10 minutes until the kadhi turns slightly thick
red chilli powder(1/4 teaspoon)turmeric powder (haldi)(1 teaspoon)red chilli powder(1/4 teaspoon)inch cinnamon stick (dalchini)(1)sprig coriander (dhania) leaves - chopped(4)sprig curry leaves(1) - 19
Add the cooked gattas at this stage and boil for a few more minutes
- 20
While the Gatte Ki kadhi is boiling, we will proceed to make the tadka for the kadhi
- 21
Heat oil in a tadka pan, add the ghee and the remaining ingredients and allow them to crackle
ghee(1 tablespoon) - 22
Once they crackle, turn off the heat and add the seasoning to the Gatte Ki Kadhi
- 23
Serve the Gatte Ki Kadhi along with millet based rotis or along with steamed rice, Kachumber Salad and Boondi Raita
Rate this recipe
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No Onion No Garlic Rajasthani Gatte Ki Kadhi Recipe
A vegetarian Rajasthani recipe with gram flour (besan), ajwain (carom seeds), red chilli powder. Ready in 1h 10m, serves 4.
Curated byPriyanka Rathore🇮🇳
Estimated Nutrition Highlights
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Directions
23 steps- 1
To begin making the Rajasthani Gatte Ki Kadhi Recipe we will first make the gatte
- 2
In a large mixing bowl, combine all the ingredients for the gatta
- 3
Add a few teaspoons of water at a time and knead to make a firm dough
- 4
Knead well for about 5 minutes to make a very soft melt in the mouth gatta
- 5
If you add more water and it does not shape into a dough, then you will have to add more gram flour and knead it well
gram flour (besan)(1 cup)tablespoons flour (besan)(2 gram) - 6
Roll the dough into a long cylinder and cut them into 1 inch discs
inch cinnamon stick (dalchini)(1) - 7
The next step is to cook the gattas in boiling water
- 8
In a large saucepan boil water until it comes to a brisk boil
- 9
Once the water comes to a brisk boil, add the gattas into the water and boil until they comes floating to the top
- 10
Once they come floating to the top, boil for another 3 to 4 minutes
- 11
Drain the gattas and keep it aside, till we get the Kadhi ready
- 12
To make the kadhi, in a saucepan, combine the yogurt, gram flour until it becomes a smooth paste
gram flour (besan)(1 cup)tablespoons flour (besan)(2 gram) - 13
Add 2-1/2 cups of water, asafoetida, turmeric powder and salt
red chilli powder(1/4 teaspoon)salt - to tasteasafoetida (hing)(1/4 teaspoon)turmeric powder (haldi)(1 teaspoon)red chilli powder(1/4 teaspoon)salt - to taste - 14
Stir well
- 15
Bring the kadhi mixture to a boil
- 16
While the kadhi is coming to a boil, keep whisking it until you get a very smooth kadhi
- 17
You will notice that the yogurt will stop curdling when you keep whisking
tablespoons curd (dahi / yogurt)(2)curd (dahi / yogurt)(2 cups) - 18
Turn the heat to low, add the bay leaves, cinnamon, red chili powder and simmer the kadhi for about 10 minutes until the kadhi turns slightly thick
red chilli powder(1/4 teaspoon)turmeric powder (haldi)(1 teaspoon)red chilli powder(1/4 teaspoon)inch cinnamon stick (dalchini)(1)sprig coriander (dhania) leaves - chopped(4)sprig curry leaves(1) - 19
Add the cooked gattas at this stage and boil for a few more minutes
- 20
While the Gatte Ki kadhi is boiling, we will proceed to make the tadka for the kadhi
- 21
Heat oil in a tadka pan, add the ghee and the remaining ingredients and allow them to crackle
ghee(1 tablespoon) - 22
Once they crackle, turn off the heat and add the seasoning to the Gatte Ki Kadhi
- 23
Serve the Gatte Ki Kadhi along with millet based rotis or along with steamed rice, Kachumber Salad and Boondi Raita
Rate this recipe
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