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Marwari Gatta Kadi 
A popular Rajasthani recipe, Marwari Gatta Kadhi is different from the Punjabi Kadhi.

       Ingredients How to?

1 tbsp Vegetable Fat or Ghee
tsp Coriander Seeds
Oil (for deep frying)
A pinch of Baking Powder
2 cups Coriander Leaves (chopped)
2 tsp Red Chili Powder
2 tsp Turmeric Powder
2 cups Bengal Gram Flour (Besan)
4 Curry Leaves
Salt (to taste)
tsp Cumin Seeds
2 cups Yoghurt
1 tsp Green Chilies (chopped)

Mix besan, keeping two tablespoons aside for kadhi, with baking powder, 1 tsp turmeric powder, 1 tsp red chili powder and salt.
Add water little at a time to form hard dough.
Knead the dough well and keep it aside for 10 minutes.
Divide the dough into four equal portions, roll them out in cylindrical shape and boil them in salted water until cooked.
Remove the pieces and cut them into smaller pieces.
Deep-fry the pieces in medium hot oil until they achieve a light brown color.
Remove and keep aside.
Mix the remaining 2 tablespoon besan with yoghurt thoroughly.
Place a large cooking pan on heat and add ghee.
Add in the coriander seeds, cumin seeds, green chilies, curry leaves and stir for a while.
Add in the besan and yoghurt mixture, 1 tsp red chili powder, 1 tsp turmeric powder and fry on low heat for a few minutes. Stir continuously.
Mix in water and fry until the mixture forms a medium thick consistency.
Add salt according to your taste.
Add in the fried pieces and bring the mixture to a boil.
Remove from heat, garnish with chopped coriander leaves and serve hot.

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