Gatte Ki Sabzi Recipe

Gatte Ki Sabzi is a delicious Rajasthani curry prepared with gram flour (besan) as the base ingredient. 'Gatte' refers to cooked and spiced gram flour dumplings, which are then dunked into spicy curd gravy.

Rajasthan is an Indian state with large stretches of desert. The scarcity of vegetables gave rise to more reliance on dishes made from pluses, milk and other non perishable food items.

This has resulted in some very exquisite and mouth watering regional cuisine which is famous as Rajasthani cuisine. Rajasthani gatte ki sabzi also known as besan ke gatte is one such authentic dish from Rajasthani cuisine.

The popularity of gatte ki subzi or gatta curry has now widely spread beyond Rajasthan to other parts of India. It's best enjoyed during winter or rainy days and like most of the Rajasthani dishes it is bit high on spiciness.

Gatte ki sabzi can be served with roti, paratha or naan and can also be had with plain steamed rice. It also forms an essential part of Rajasthani thali along with other Rajasthani specialties like Panchmel Dal, Baati and Churma.

To make Gatte Ki Sabzi at home follow the detailed step by step recipe with photos posted below.

For Gatte (Gram Flour Dumplings)

1 Cup Besan (Gram Flour)

1/4 Teaspoon Heeng (Asafoetida)

1/2 Teaspoon Turmeric Powder (Haldi)

1/2 Teaspoon Red Chilli Powder

1 Teaspoon Salt or as per taste

1 Tablespoon Ghee / Cooking Oil

For the Curry/Gravy

1 Cup Plain Curd (Yogurt)

3-4 Cloves of Garlic

1 Inch Piece of Ginger

2 Green Chilies

1 Teaspoon Rai (Black Mustard Seeds)

1 Teaspoon Cumin Seeds(Jeera)

1/4 Teaspoon Heeng (Asafoetida)

1/2 Teaspoon Turmeric Powder (Haldi)

1/2 Teaspoon Red Chilli Powder

1/2 Teaspoon Coriander Powder (Dhaniya Powder)

1/4 Teaspoon Garam Masala

1 Teaspoon Salt or as per taste

1 Tablespoon Cooking Oil

Preparing the gatte (gram flour dumplings)

Take chickpea flour (besan) in a working bowl along with turmeric powder, red chili powder, asafoetida (heeng) and salt. Mix all these ingredients while still in dry form.

1 Cup Besan (Gram Flour), 1/4 Teaspoon Heeng (Asafoetida),

1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Red Chilli Powder,

1 Teaspoon Salt or as per taste

Make a small well in the middle of the flour. Add ghee or cooking oil to the mixture.

1 Tablespoon Ghee / Cooking Oil

Mix and rub the flour between your hands to coat it completely with the oil.

Add 1/4 cup water to the mixture and mix to make a dough.

Add water slowly taking care that the final dough is smooth and stiff.

Now apply some oil on your palms, and divide the dough into 6-8 equal portions and roll each of these portions into a long cylindrical rolls of about 1/2-inch thickness and approximately 3-4 inch length.

Take a pan and and fill it with water till half full and heat it. When water starts to boil, adds the cylindrical rolls into it and allow them to cook for 3-4 minutes.

Take the rolls out when they start floating on the surface of water as they become light on getting cooked.

Transfer the cooked rolls to a plate. Repeat the process for cooking any renaming rolls. Allow few minutes to let these rolls cool.

Cut the cylindrical rolls into pieces roughly 1 inch in thickness. Gatte are now ready.

Preparing the gravy

Now we proceed to make curry for gatte. Heat cooking oil in a pan and black mustard seeds (rai). Allow rai to crackle. Next add cumin seeds (jeera) and asafoetida (heeng). 1 Teaspoon Rai (Black Mustard Seeds), 1 Teaspoon Cumin Seeds Jeera),

1/4 Teaspoon Heeng (Asafoetida)

Now add a paste made from crushed garlic, ginger and green chillies. Ready made paste can also be used

3-4 Cloves of Garlic, 1 Inch Piece of Ginger, 2 Green Chilies

Add red chili powder, coriander powder (dhania powder), garam masala, turmeric powder and salt or as per taste.

1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Red Chilli Powder,

1/2 Teaspoon Coriander Powder (Dhaniya Powder), 1/4 Teaspoon Garam Masala, Teaspoon Salt or as per taste

Cook the spices on low flame for a few seconds. Add 1/2 cup of water to bring down the temperature so that the masala does not burn

Beat some curd to remove all lumps and add it slowly to the masala. 1 Cup Plain Curd (Yogurt)

Mix the the curd well with masala. Add water to adjust the consistency of the gravy. It should be thin but not watery.

When you can see the oil coming up to the surface add the gattas to it and allow it to simmer for about 4-5 minutes.

Rajasthani Gatte Ki Sabzi is ready. Transfer the contents to a serving bowl and serve hot

Ingredients: