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Gatte Ki Sabzi

  • Duration: 30 minutes
  • Serves: 4 people
  • Spice Level: Medium

Authenticity Slice

Making gatte is quite easy if you add only 2 tsp of curd at a time to bind the dough. If you add all of the curds at once, the resulting dough will become sticky.

Trivia Tadka

A Rajasthan thali meal would be incomplete without Gatte ki Sabzi, a quintessential Rajasthani delicacy. Each region and family has their preferred recipe and this recipe is a classic.


For Gatte

  • Gram flour (besan) (1 cup)
  • MTR Haldi/Turmeric Powder (1/2 tsp)
  • MTR Lal Mirch/Red Chilli Powder (1/2 tsp)
  • Carom seeds (ajwain) (1 tsp)
  • MTR Dhaniya/Coriander Powder (1/2 tsp)
  • Curds (dahi) (1/4 cup)
  • Oil ( 3 tbsp)
  • Salt ( to taste)

For Gravy

  • Onion, finely chopped (1 cup)
  • Tomato, finely chopped (1 cup)
  • Ginger (adrak), grated ( 1-inch piece)
  • Garlic (lahsun), crushed (2 tsp)
  • Curd (dahi) (1 cup)
  • MTR Dhaniya/Coriander Powder (1 tbsp)
  • MTR Jeera/Cumin Powder (1 tsp)
  • MTR Lal Mirch/Red Chilli Powder ( 2 tsp)
  • MTR Garam Masala (1/2 tsp)
  • Amchur (1/2 tsp)
  • Mustard seeds (sarson) (1 tsp)
  • Cumin seeds (jeera) (1 tsp)
  • Ghee (2 tbsp)
  • Salt (to taste)


For Gatte

  • In a large bowl, mix all the dry masalas and gram flour (besan).
  • Next, add oil and mix gently to blend.
  • Slowly add curd to the besan and combine to form a stiff dough.
  • Divide into 6 pieces and roll them, with your hands, into a cylindrical shape of about ½-inch thickness and 4-inch length.
  • Heat 3 cups water and bring it to a boil. Add the gatte and let them cook; they will float to the top when cooked.
  • Remove from heat and let them cool. Reserve the water in which the gatte were boiled.
  • When the gatte cool completely, cut into 1/2-inch long pieces, set aside.


For Gravy

  • Mix all dry masalas, except salt, to the curds and whisk until smooth.
  • Heat ghee in a kadhai, add mustard, cumin, ginger and garlic.
  • Add onions and cook until translucent.
  • Stir in the tomatoes and cook until they soften.
  • Pour in the whisked curd and cook until the oil separates.
  • Gently add the gatte pieces to the gravy.
  • Add the reserved boiling liquid if the gravy is too thick.
  • Cover and cook for a few minutes, turn off the flame.
  • Now the sabzi is ready to be served with ghee-topped khoba rotis and lehsun ki chutney.

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