Gatte Ki Sabzi - a Rajasthani dish made with besan dumplings (gatte) simmered in a yogurt gravy. This version is prepared without onion and garlic. It's commonly served as a curry alongside roti, rice or as part of a Rajasthani thali.
I'll take a second helping thanks!
Note – This recipe has been updated from the archives – first published February 2012. I’ve added new images and helpful content.
When my Mum first posted this recipe, she named it Gatte Ki Kadhi and it isn't hard to see why. The chickpea flour dumplings are simmered in a tempered yogurt besan gravy - essentially kadhi!
My favourite way to eat gatte ki sabzi is with bajra na rotla and jeera rice on the side. I once had it with lasaniya gajar - it was a winter warming thali for sure!
Here are a few other sides I think would pair really well - all add veggies and extra crunch factor!
- Indian red cabbage stir fry
- Indian broccoli stir fry sabzi
- Beetroot, radish & carrot salad with an Indian tadka
Recipe Details & Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
The gatte are pretty easy to make and you only need a couple of ingredients. Gram flour is the main ingredient with red chilli powder and ajwain seeds to flavour. They are then boiled in water to cook through.
Then, it's on to the gravy. It's a thick spiced gravy, with the "kadhi" having similar flavour to this Rajasthani spring onion kadhi. The gravy is robust and deeply warming thanks to the tempering with whole spices and spice powders - red chilli powder and cumin coriander powder. It's different to a Gujarati kadhi base which is sweeter.
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📖 Recipe
Gatte Ki Sabzi
Ingredients
Besan Gatte
- 1 cup besan
- ¼ cup yogurt
- 3 tablespoon ghee or oil
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon kasoori methi
- ½ teaspoon fennel seeds
- ½ teaspoon carom seeds ajwain
- salt to taste
Gravy
- 1 cup yogurt sour
- 1 tablespoon besan
- 1 tablespoon red chilli powder
- ½ teaspoon turmeric powder
- 1 tablespoon ground cumin and coriander dhana jeeru powder
- salt to taste
Tempering (Vaghar/Tadka)
- 3 tablespoon oil
- 1 teaspoon cumin seeds
- ¼ teaspoon hing
- 1 tablespoon whole spices (optional) bay leaf, clove, cinnamon stick and green cardamom
- ¼ teaspoon kashmiri red chilli powder
Garnish
- coriander
Instructions
- In a mixing bowl add 1 cup besan, ¼ cup yogurt , 3 tablespoon ghee, 1 tablespoon red chilli powder, 1 teaspoon turmeric powder, 1 teaspoon kasoori methi, ½ teaspoon fennel seeds, ½ teaspoon carom seeds, and salt to taste.
- Mix well and knead the dough using lukewarm water, the dough will be little sticky.
- Apply little oil on your hands, divide dough into equal portions and shape into a long cylindrical roll.
- In a pan add 3 cups of water and bring it to boil, add gatte cylinder and cook at least 8-10 minutes, or until small bubbles appears on the surface of the gatte.
- Remove from the water and set it aside. Do not discard the water. Once the gatte are cooler to touch, cut into small pieces. Set aside.
Yogurt Gravy
- Mix 1 cup yogurt, 1 tablespoon besan, 1 tablespoon red chilli powder, ½ teaspoon turmeric powder, 1 tablespoon ground cumin and coriander, and salt to taste and whisk well.
- On a medium flame, heat 3 tablespoon oil in a kadai/pan and add 1 teaspoon cumin seeds, ¼ teaspoon hing and 1 tablespoon whole spices (optional)When the seeds crackle add ¼ teaspoon kashmiri red chilli powder and the yogurt mixture. Turn the heat down, then add the water the gatte were boiled in.
- Bring to a boil, while stirring continuously so the kadhi doesn't split. Add cut gatte, and simmer for 6-8 minutes.
- Garnish with chopped coriander.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
I enjoy how the gatte turn out so soft yet flavourful in the curry, making every spoonful rich, tangy and really satisfying.
Valarmathi Sanjeev says
Lovely presentation.... gatte looks tempting and yumm.
Unknown says
Yummy looking gate...love that vessel too
Savi-Ruchi says
Never knew making gatte is so easy. Thanks for sharing it.
Ushnish Ghosh says
Dear Jagruti
Is it that simple to make the gatte ! I never knew! Will the gatte disintegrate in water while boiling? Or shall I steam it? I wish I could see you making this.
Dont know when will get a chance to make it .
Have a nice Thursday..
Jeyashris Kitchen says
heard about this many times but never know how they make this. thanks for sharing the recipe
divya says
looks fabulous!!yum yum!!!
hotpotcooking says
WOW!!! Looks yum and love those cute serving bowl 🙂