Rajasthani gatte ki subzi

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Gatte ki sabzi is a typical traditional Rajasthani delicacy with gram flour or besan as the main ingredient. Gatte means cooked gram flour dumplings. These gatte are later dunked in thick curd gravy. I learnt this recipe from a rajasthani cook during my recent visit to Jodhpur. Rajasthanis mainly use curd and gram flour in many of their dishes. The recipe seems to be lengthy but its very easy to follow.

Here is the recipe

Course: Gravy

Cuisine: Rajasthan

Preparation time: 45 mins

Cooking time: 15 mins

Serves: 3 nos


For gatte:

Besan flour or gram flour-1 cup

Curd – 2 tbsp

Oil-1 tbsp

Turmeric powder-1 tsp

Red chilli powder-2 tsp

Hing-1/2 tsp

Coriander seeds-1 tsp

Jeera-1 tsp

Salt as per taste

Water-2 cups

For gravy:

Fresh Curd-1 cup

Turmeric powder-1 tsp

Red chilli powder-2 tsp

Garam Masala-1 tsp

Sugar-1 tsp

Amchur powder-1/2 tsp

Oil-2 tbsp

Salt as per taste

Mustard seeds-1/2 tsp

Coriander leaves for garnishing


Gatte preparation:

  1. Dry roast coriander seeds and Jeera, cool and coarsely powder it. Keep this aside.
  2. Now take a big bowl, add besan flour, turmeric powder, red chilli powder, hing, mix well. Now add oil, curd, salt and coarsely powder coriander and jeera. Add water and prepare dough.
  3. In the meantime water can be boiled in a big a kadai.
  4. Rest the dough for 5 mins, now roll these into small cylinders. Cut these into small pieces.
  5. Add these into boiling water; cook for 30 mins or until the entire gatte float on water surface.
  6. Check whether the inner part of gatte is cooked well.
  7. Keep the gatte in the hot water and allow it to cool slowly. Strain and keep the gatte aside for gravy. After the gatte is cooled, gravy is prepared.

Gravy preparation:

  1. Take curd in a bowl and add all the dry powders under the gravy section. Blend together and keep aside.
  2. Take a thick bottom kadai, add oil, mustard seeds, sauté well. Lower the flame and add the curd masala mixture with continuous stirring.
  3. At last add salt, sugar and cooked gatte to this. Close the lid and cook for some time.
  4. Serve the typical Rajasthani gatte ki sabzi with any simple Indian flat bread.

My Notes:

Preferably mustard oil should be used, gives a distinct flavor to the dish.

While cooking gatte, check whether the inner core is cooked, if its not cooked put them back into hot water. This is very important otherwise after the sabzi is prepared gatte remain uncooked.

The other method for gatte preparation is to cook the gatte in boiling water and later cut them into pieces and deep fry them.

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