Gatte Ki Sabzi Recipe (Rajasthani Besan ke Gatte)

Gatte Ki Sabzi Recipe Step By Step Instructions
Gatte Ki Sabzi Recipe (Rajasthani Besan ke Gatte)
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Gatte Ki Sabzi is a delicious 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. This dish is served with Roti, Chapatti, Paratha, Naan and can also be had with plain steamed rice.

Rajasthan is an Indian state with large stretches of desert. The sacristy 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.

Gatte ki subzi or Gatta curry is a very popular dish in Rajasthan and even other parts of India, It can also be eaten with other Rajasthani specialties like Dal, Baati and Churma. Its best enjoyed during winter or rainy days and like most of the Rajasthani dishes it is bit high on spiciness.

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

Also see more Indian Curries like Kadi Pakora.

Servings: 3-4

CategoryMain Course

Cuisine: Indian

Total Time:

Prep Time:

Cook Time:

Ingredients For Gatte Ki Sabzi

For Gatte (Gram Flour Dumplings)

  • 1 Cup Chickpea Flour (Besan)
  • A pinch of Asafoetida (Heeng)
  • 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 fresh Curd (Yogurt / Dahi)
  • 3-4 Cloves of Garlic
  • ~1 inch piece of Ginger
  • 2 Green Chilies
  • 1 Teaspoon Black Mustard Seeds(Rai)
  • 1 Teaspoon Cumin Seeds( Jeera)
  • 1 pinch of Asafoetida (Heeng)
  • 1/2 Teaspoon Turmeric Powder (Haldi)
  • 1/2 Teaspoon Red Chili Powder
  • 1/2 Teaspoon Coriander Powder (Dhania Powder)
  • 1/4 Teaspoon Garam Masala
  • 1 Teaspoon Salt or as per taste
  • 1 Tablespoon Cooking Oil

Step By Step Instructions With Photos for Gatte Ki Sabzi Recipe

  • Take Chickpea Flour (Besan) in a working bowl. Add other ingredients i.e. 1/2 Teaspoon Turmeric Powder, 1/2 Teaspoon Red Chili Powder, a pinch of Asafoetida (Heeng) and 1 Teaspoon salt. Mix all these ingredients while still in dry form.

  • Make a small well in the middle of the flour. Add 1.5 Tablespoons of Ghee or cooking oil to the mixture.

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

  • Add 1/4 cup water to the mixture and make dough of Gram Flour (Besan). 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.

  • Now we proceed to make curry for Gatte. Heat 1 Tablespoon cooking oil in a pan and add 1 Teaspoon Mustard seeds (Rai). Allow Rai To Crackle. Next add 1 Teaspoon Cumin Seeds(Jeera) and a pinch of Asafoetida (Heeng).

  • Now add a paste made from Crushed Garlic, Ginger and Green Chillies. Ready made paste can also be used.

  • Add 1/2 Teaspoon Red Chili Powder, 1/2 Teaspoon Coriander Powder (Dhania Powder), 1/4 Teaspoon Garam Masala, 1/2 Teaspoon Turmeric Powder and 1 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 Marsala does not burn.

  • Beat some curd to remove all lumps and add it slowly to the masala.

  • 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

    Also see more Curries like Kadhi Pakora.

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