Sindhi Style Gattey Ki Kadhi

Recipe by
Total Time:
1-1.5 hours
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • To make besan tikkis or gatta:
  • 2 medium-sized cups - gram flour (besan or Chickpea flour)
  • 2 tsp - khuskhus (poppy seeds)
  • 3 - Green chillies (finely chopped)
  • 6-7 - crushed anardana (dry Pomegranate seeds)
  • A pinch of Soda bicarb (meetha soda)
  • Coriander leaves, finely chopped
  • 1/4 tsp - Turmeric powder
  • 1/4 tsp - cumin powder (optional; you can also use cumin seeds)
  • 2 tsp - oil
  • Salt as per taste
  • A little water to make a stiff dough and boil tikkis
  • Oil for frying
  • For curry/gravy:
  • 2-3 - Onions
  • 1 large - Tomato
  • 2-3 - Green chillies
  • 1 inch - Ginger
  • 1/4 tsp - Turmeric powder
  • 1 tsp - coriander powder
  • 1/4 tsp - Garam Masala powder
  • Salt
  • 1 tbsp - oil
  • 1/4 tsp - kitchen king powder (optional)
  • 1 tsp - kasuri Methi powder (optional)

How to Make Sindhi Style Gattey Ki Kadhi

  • Mix gram flour, salt, khuskhus, green chillies, meetha soda, oil, turmeric powder (optional), cumin powder (again optional) adding very little water at a time.
  • Knead to a hard but manageable dough; make a roll of it.
  • Now grease a flat surface like the back of a thali or a clean kitchen platform or chakla (rolling board) and place the roll and tap a little to flatten the roll.
  • Now cut the roll into pieces, about 2 inches each.
  • Meanwhile keep some water for boiling in a pan and when it reaches boiling point, immerse the tikkis in water.
  • Let the tikkis boil for about 1-2 minutes, remove the tikkis from water and let it dry a bit at room temperature.
  • This is to ensure that wet tikkis when deep fried do not make the oil splutter.
  • In a frying pan, deep fry the tikkis till light golden brown and bit hard.
  • Let these rest on a tissue paper to drain out excess oil.
  • Meanwhile, take 1 tbsp oil in a pressure cooker, add chopped onions and saute on low to medium heat till translucent.
  • Raise the heat and saute, till the onions turn dark in colour.
  • Keep stirring at regular intervals so as to avoid charring of onions.
  • This method of cooking onions gives fabulous taste to the gravy.
  • Quickly add chopped/grated tomatoes, stir well, add salt, turmeric powder, green chillies and ginger, and keep stirring for a while.
  • Add coriander powder and let the mixture cook till tomatoes are cooked properly and rawness of masala is gone.
  • Add garam masala powder, kasoori methi and kitchen king (strictly optional) and add some water, say about 2 small cups and close the lid of the pressure cooker.
  • Cook up to 4 whistles and let it cook for 1-2 minutes on low flame.
  • Turn off the gas and let the pressure reduce.
  • Whisk the gravy with a wooden churner (mathni).
  • This kind of gravy is not as smooth as the regular gravy; the chunkiness of onions is what imparts a subtle, sweet and light flavour to the gravy.
  • Adjust the consistency of gravy and check for seasoning.
  • Just before serving, boil the gravy and add the tikkis.
  • Let it boil for another 2-5 minutes or till the tikkis turn a little soft and absorb the flavour of gravy.
  • Depending upon the quality of gram flour and the stiffness of dough, the tikkis may take anywhere between 2 to 10 minutes to soften.
  • So keep a check.
  • Garnish with some coriander leaves and serve hot with roti (chapatti).