Gatte ki Kadhi - Recipe for Yellow Soup with Chickpea Chunks - 16 Jan 16

16 Jan 2016  Vrindavan, India

Category: Recipes

Gatte ki Kadhi

Today I will write a recipe for you which you, if you have been trying out a lot of my recipes, may recognize as a fusion of two dishes: Kadhi and Gatte ki Sabzi, making together a delicious Gatte ki Kadhi – a kind of a yellow soup with chickpea chunks inside. It is delicious and especially good when it is cold outside, as it is here right now!

Gatte ki Kadhi - Yellow Soup with Chickpea Chunks

Try a delicious recipe combining Kadhi and Gatte ki Sabzi, creating a tasty dish which warms you up and fills your belly!

How long does it take to prepare Gatte ki Kadhi?

Preparation Time:
Cooking Time:
Total Time:

Ingredients

For the Kadhi:

1 kg Yoghurt
1,5 l Water
80 g Chickpea Flour
1 ½ tsp Vegetable Oil
1/2 tsp Fenugreek Seeds
1 tsp Mustard Seeds
1/2 tsp Asafetida
10 Curry Leaves
1 tsp Turmeric
1 Lemon

For the Gatte:

500 g Chickpea Flour
50 ml Sunflower Seed Oil
1/4 tspBaking Powder
1/2 tspSalt
1/2 tspCarom Seeds
200 mlWater

separately:
1 lWater
1/2 tbsp Sunflower Seed Oil

Salt according to taste

How to prepare Gatte ki Kadhi

We start by preparing the gatte, the chickpea chunks, as we will need our focus for the kadhi later. Mix the oil into the chickpea flour and mix it really well. Add baking powder, salt as well as carom seeds into the flour as well and mix.

While you are kneading, add 200 ml water to the flour mix and knead this dough so that it becomes hard and tight. After about ten minutes, roll the dough to a stick with the thickness of about a thumb.

Bring water in a pot to a boil now and, when it is boiling, place the dough roll into the pot. For the next fifteen minutes, it has to boil in there at medium heat and with the lid on.

In the meantime you can start the preparations for your Kadhi as well. Water and yoghurt go into a bowl together and have to be whisked well. Slowly add the chickpea flour, too, making sure that it dissolves completely in the water-yoghurt-mixture.

When the chickpea roll has boiled for fifteen minutes, you can take it out of the pot. Place it aside and let it cool down.

While this is happening, you can continue working on your Kadhi. Heat up the oil in a pot and once it is hot, you can put the fenugreek seeds, mustards seeds, asafetida as well as the curry leaves into it. Stir to fry them shortly and then add the yoghurt mixture into it. Keep on stirring in order to keep it from sticking to the bottom of the pot. Add turmeric and salt and keep on stirring. This is important until it starts boiling. Once it is boiling, you can put the heat down to medium heat so that it keeps on boiling a little bit. Stir from time to time while you continue the preparation of the gatte.

The chickpea flour roll will be cooler by now, so that you can cut it into medium-sized pieces which can go easily into the mouth. Pour a tablespoon of oil into a non-stick pan and heat it up. Place the pieces into the pan and fry them evenly from all sides for the next ten minutes. Remember to stir your Kadhi in between as well.

After ten minutes, the pieces should be of a darker colour and you can take them out. Your Kadhi will probably be ready by now as well. You can, however, let it boil a bit longer. Some people even say that it needs to boil for two hours in order to be really good! You can however already add the gatte and, if you want to have it nicely sour, take the pot off the heat and add the juice of one lemon.

Now you are ready and you can enjoy your hot Gatte ki Kadhi!

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Swami Balendu

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