Gatte ki sabzi

Gatte ki sabzi

Hello friends, I bet all of you had wonderful summery weekend. Finally it’s Monday and after two days of relaxing I am all pumped up to start a whole new week !! 😉 So what’s cookin??  It’s no onion no garlic Gatte ki sabzi also referred to as Besan gatta curry. Gatte ki sabzi or besan gatta curry is a specialty of Rajasthani Cuisine and no Rajasthani thali is complete without this dish.

Gatte is referred to chickpea flour dumplings that are rolled out like thin cylinders, boiled and later tossed in a spicy and flavorsome gravy. After boiling and cutting these dumplings I like to toast them in my appe pan and give them a crunchy taste. You can even fry these dumplings, but again that’s optional. Boiled lauki paste is used in preparing this yummy gravy but if you choose to use onion and garlic in the same recipe – ingredients and method are mentioned below. Just before serving, gatta curry is given a tempering/tadka of spices – but that is totally optional.

For those who follow MEATLESS MONDAYS- it’s a perfect vegetarian no onion no garlic recipe. A hearty meal that can be relished with steamed rice or warm rotis.

While you are here enjoy other Rajasthani delicacies- Dal, Bati, Churma.

Besan gatta curry

Gatte ki sabzi
Votes: 12
Rating: 4.17
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Gram flour dumplings, boiled and later tossed in a spicy and flavorsome gravy that is a delicious Rajasthani delight!!
Servings Prep Time
Cook Time
Servings Prep Time
Cook Time
Gatte ki sabzi
Votes: 12
Rating: 4.17
Rate this recipe!
Print Recipe
Gram flour dumplings, boiled and later tossed in a spicy and flavorsome gravy that is a delicious Rajasthani delight!!
Servings Prep Time
Cook Time
Servings Prep Time
Cook Time
  • 1 cup Besan (Chickpea flour/ Gram flour)
  • 1/4 cup Beaten Curd (yogurt)
  • 1/2 teaspoon Red chili powder
  • 1 teaspoon Coriander powder (sukha dhaniya)
  • 1/4 teaspoon Turmeric/ Haldi
  • 1 tablespoon Chopped cilantro leaves
  • Salt to taste
  • 1 teaspoon Oil to grease your hands
  • 1 tablespoon Oil to cook gatte
  • Water for Boiling
  • 1/2 cup Boiled lauki paste
  • 2-1/2 tablespoon Tomato puree or freshly grated tomatoes
  • 1 teaspoon Ginger paste
  • 1.5 tablespoon Beaten curd/yogurt
  • 2 teaspoon Kastoori methi/ dried fenugreek leaves
  • 1-2 teaspoon Garam Masala Powder
  • 1 teaspoon Coriander powder (sukha dhaniya)
  • 1/4 -1/2 teaspoon Red chili powder
  • 1/2 teaspoon Saunf powder (Fennel seeds powder)
  • 1/2 teaspoon Amchur Powder (Mango Powder) (optional)
  • 1/2 teaspoon Haldi
  • Salt to taste
  • 1-2 tablespoon Oil/Ghee
  • 1 medium Chopped Onion
  • 1 teaspoon Ginger paste
  • 3/4 cup Tomato puree or freshly grated tomatoes
  • 3/4 teaspoon Cumin seeds (Jeera)
  • A pinch of Hing/ Asafoetida
  • 1 tablespoon Ghee/Oil
  • 1/4 teaspoon Red chili powder
  1. Let's assemble all the ingredients required to prepare besan gatte.
  2. In a bowl combine besan and all the spices one by one.
  3. Add in salt...
  4. Add chopped cilantro leaves...
  5. Beaten curd...
  6. And mix it well.
  7. Mix till it forms a dough. If needed add some oil and form a soft dough. If curd is thick then add 1-2 tablespoon of water to knead the dough. Likewise if curd is liquidy then add slowly to the besan mixture or else it will become runny and difficult to shape.
  8. Grease your hands, take some mixture...
  9. And roll it in between your hands and give them a cylindrical shape.
  10. All shaped besan gatte. Do not dispose of the bowl in which you kneaded the besan dough.
  11. In a pan boil some water.
  12. Add gatte to the boiling water. When added to hot water these gatte will sink to the bottom.
  13. Boil it for 6-7 minutes and they will float right up.
  14. Using a slotted spoon remove gatte from hot water and set it aside on a clean plate.
  15. Why waste the boiled water. Add it to the bowl in which we kneaded the besan dough.
  16. Using a spoon, remove all the sticky stuff from the bowl and it will get cooked in hot water. We will prepare gravy with this water.
  17. When gatte has cooled down, cut them into 1/4 - 1/2” pieces.
  18. If you choose to fry gatte, then heat oil in a kadhai, add gatte and fry till golden brown in color. I choose to toast them in my appe pan using just few drops of oil.
  19. Cook until golden brown in color. Set it aside.
  1. Assemble all the ingredients to make a gravy.
  2. Appe pan toasted gatte are ready.
  3. In a kadhai heat oil, add cumin seeds. When they start to sputter add ginger paste and saute for a minute. Add boiled lauki paste, tomato puree and mix. Add curd and all the spices one by one.
  4. If you choose to make a gravy with onion and garlic then skip the top two GRAVY ingredients and replace it with the last three ingredients. Rest of the recipe remains the same.
  5. Once oil starts to separate from the masala, add in boiled water (in which gatte were boiled), kastoori methi and bring it to a boil.
  6. Adjust seasoning and drop in the cooked gatte. Boil it for 2-3 minutes.
  7. Cover and let these dumplings soak in all the flavor.
  8. Besan gatte cury is ready..
  9. Just before serving give it a tempering/tadka.
  10. Heat ghee/oil in a pan, add hing and cumin seeds. As cumin seeds starts to sputter add red chili powder, mix and drizzle on top of Gatta curry.
  11. Garnish it with chopped cilantro leaves and onions. Serve hot with warm rotis or steamed rice.
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26 Responses

  1. gargi says:

    Super recipe…

  2. Ruchira says:

    Thanku sp much Ruchi. Its yummmm

  3. Nandita Mathur says:

    Super perfect recipe…..thanks for sharing

  4. Shikha says:

    I always refrained from trying this recipe thinking it’s too tough… Thanks for making it look so simple. Will try tomorrow

  5. Sonal Sinha says:

    Loved the recipe. So easy to make. And very tasty as well. Thanks for sharing!

  6. Jivika says:

    Hey Ruchi.Thank u for sharing ur receipe.I tried it n it turned out amazing.My husband loves gatte ki sabzi but he always thought I wouldn’t b able to get the authentic taste that’s served in Rajasthan or in restaurants.I tried ur receipe today for the first time n my husband quite liked it.He said it tasted different from the one served in hotels but still loved it.Thank u once again

  7. Meenu says:

    very nice way of presentation with picture, which help to understand the recipe.. Thanks so much for sharing.

  8. seema says:

    i tried gatte but everytime they become very hard. please tell the solution

  9. neelima says:

    Thanks for sharing this..its really helpful for me. I hv made according to ur recepie..and really, every body appreciated me..thanks a lot…

  10. Sej says:

    If you choose to make onion tomato gravy do we sauté onions and then make a paste or make a paste of raw onions n tomatoes?

    • RK says:

      Sej, you need to saute raw onions first until light brown in color and then add in tomatoes and cook until oil starts to separate the mixture/masala.

  11. Nerali says:

    Have tried out many gatte recipe and every time ended with hard rock solid gatte. Today I tried yours and they were soft and melted right in your mouth. Gravy itself was very yummy. Used onion and tomatoes in my gravy and it was delicious.BTW, What a beautiful post, in every way.

  12. Charanya says:

    I’m allergic to curd. is there an alternative?
    p.s: Awesome recipe

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