Home Food & Drink Recipes Gatte Ki Sabji – A Delicious Rajasthani Curry

Gatte Ki Sabji – A Delicious Rajasthani Curry

Gatte ki sabji

Gatte ki Sabji is one of the yummylicious Rajasthani curry. If you have visited Rajasthan and didn’t taste Gatte ki sabji then I must say that trip to Rajasthan was a complete waste. Gatte ki sabji is one of the must eat delicacies when in Rajasthan. The ‘Gatte’ are the Gram flour dumplings which are put in the thick curd based gravy.

The taste is just out of the world, a little on the spicy side but is yumm. The dish actually originated in the desert areas of Rajasthan as there are very less green vegetables. The scarcity of green or any other vegetable resulted in the creation of this mouth watering regional cuisine.

Recipe No. 1
For Gatte

  • 1 cup Besan (Gram flour)
  • 1 pinch baking powder
  • 1 pinch red chilly powder
  • 1 pinch turmeric powder
  • 2 tsp curd
  • 1/2 tsp carom
  • cumin seeds
  • coriander leaves
  • 2 tsp oil
  • salt to taste

For Curry

  • 3 tsp peanuts
  • 1 tsp puppy seeds2 tsp dried coconut
  • 2-3 bay leaves
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp black pepper
  • 1-2 cloves
  • 4-5 tsp oil
  • 1 tsp turmeric powder
  • 2 tsp red chilly powder
  • ginger-garlic paste 1tsp
  • salt to taste


  • In one container take besan, add cumin seeds, carom, baking powder, oil, curd, salt, chilly & turmeric powder in to it & make a thick dough (if needed add little amount of water )
  • Divide the dough in to 3-4 pieces.
  • Roll every piece & cut them in to small capsule like pieces. (these are the Gatte)
  • Now add these gatte in to the boiled water & allow them to boil up to 10-12min (when gatte boiled properly they will appear on a surface of water)remove the water from boiled gatte & keep then aside.
  • Roast the peanuts, coconut, poppy seeds, cumin seeds, bay leaves, cloves, black papper , coriander seeds. grind them & make a fine paste of it.(to make paste more fine add little amount of water in it & grind again)
  • Heat a pan , add oil in it then add ginger-garlic paste & then add ground paste in it.at a first instance this paste absorb entire oil in a pan, keep mixing it.
  • After 3-4 min, this paste leave the oil, now add turmeric, chilly powder & salt in it & mix it well with paste.
  • Finally add water in it to make a curry & let it cook for 2-3min. add Gatte in curry & let it cook for 5 min.remove it from fire & garnish it with coriander leaves.
  • Generally this dish is serve with ‘Daal-Bati’.

Recipe No. 2

  • 400 gms Besan
  • 2 tsp Coriander powder
  • 4 tbsp Ghee
  • 300 gms Curd
  • 1 tsp Red chilli powder
  • 1 Pinch haldi
  • 1 tsp Cumin seeds
  • 4 tsp Oil
  • Salt to taste


  • Add red chilli powder, salt, coriander powder and ghee to besan.
  • Mix it well.
  • Prepare stiff dough.
  • Make thin cylindrical rolls of the dough.
  • Boil them in water till they are cooked.
  • Now cut them into pieces.
  • Add red chilli powder, salt, coriander powder and haldi to the strained curd.
  • Mix it well.
  • Now add cooked besan pieces to this mixture.
  • Heat the oil.
  • Put cumin seeds and curd mixture.
  • Cook till it comes to boil.
  • Cook it over medium flame for 5 minutes.
  • Gatte ki Sabzi is ready.


Recipe No. 3

  • 200 gm: Besan (gram flour)
  • 250 gm: Curd
  • 2 tbsp: Ghee
  • 1 tsp: Dhaniya
  • 1 tsp: Red chilly powder
  • 1 tsp: Salt
  • 2 tsp: Oil
  • Haldi a pinch


  • Mix besan (gram flour) while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and ghee. Make a stiff dough.
  • Make 5-6 thin and long strips of the dough.
  • Put these strips in boiling water and cook for 5 minutes.
  • Cut these gattas into small pieces.
  • Strain the curd through a strainer.
  • Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and haldi to the curd. Mix well.
  • Add the gatta pieces.
  • Heat oil in a kadahi.
  • Put the tadka of jeera and add the curd mixture.
  • Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
  • Simmer the flame and cook for another 5-7 minutes. Turn off the gas.
  • Finally put the tadka of red chilly powder.

Recipe No. 4
For Ghatte:

  • 1 cup – gram flour (besan)
  • 1/2 tsp – carom seeds (ajwain)
  • 1/2 tsp – turmeric powder
  • 1/2 tsp – red chilli powder
  • 1/2 tsp – cumin powder ( jeera powder)
  • 1/2 tsp – saunf (fennel seeds),coarsely ground
  • 1/2 tsp – coriander powder (dhania powder)
  • 1/2 tsp – garam masala powder
  • 1/2 tsp – ginger paste
  • 1/2 tsp – green chilli powder
  • 3 tsps – cream (malai)
  • 2-3 tbsps – yogurt
  • few springs of mint leaves, coarsely chopped
  • a pinch of soda bi carb
  • 1 tsp – salt or to taste
  • Oil for deep frying

Mix together:

  • 1 cup – yogurt, preferably 1-2 days old
  • 2 tsp – gram flour (besan)
  • 1/2 tsp – turmeric powder
  • 1 1/2 tsp – salt or to taste


  • 1/2 cup – tomatoes puree
  • 1/2 tsp – cumin seeds (jeera)
  • 1/2 tsp – red chilli powder
  • 3-4 – cloves (laung)
  • few curry leaves
  • 3 tbsp oil

Method to Prepare Gatte:

  • Mix all the ingredients under ‘For Ghatte’ into a soft dough like chapathi dough. Add more yogurt if required. Do not add any water.
  • Smear oil on both your hands and roll out 4″-5″ long cylinder like pieces.
  • Boil about 6 cups of water. Keep the gatte in a round steel strainer and place on the pan of boiling water and cover with lid. Cook for 5-7 minutes. If it is not possible to do the ‘strainer-way’, add the gatte directly into the boiling water and cook for 8 minutes without placing the lid.
  • Let them cool. Drain them, once cool, cut them into 1″ long like shown in the picture above. Keep aside.
  • Heat oil for deep frying, add the cut ghatte pieces and fry them till they turn crispy and golden brown. Set aside.

To make gravy:

  • Mix together yogurt, besan, turmeric powder, salt, ginger paste and green chilli paste. Add 1 cup water and beat well.
  • Heat oil on medium heat, add cumin seeds, when brown add curry leaves. Add cloves. Fry for a minute.
  • Add red chilli powder and the yogurt mixture. Keep stirring for 5-6 minutes. Add tomato puree and cook covered for another 5 minutes. Add water if the gravy is too thick.
  • Add ghatte and cook on low heat for another couple of minutes. Serve hot with rice or pulao.