Rajasthani Gatte Ki Sabji is a traditional Indian curry that originates from Rajasthan. This gatte ki sabzi meal is made with spicy besan (gram flour) dumplings cooked in a tangy gravy made with yoghurt. This recipe is also called besan ki gatte or besan gatta. Check out the recipe for gatte ki sabji (besan ke gatte ki sabzi).
This traditional Rajasthani curry is very important in all Rajasthani houses. The besan ki sabji recipe is very often prepared during festivals, weddings, and special occasions, which represent warmth and hospitality.
In this gatte ki sabzi recipe, ‘Gatte‘ means the ‘gram flour dumplings’ which are cooked. Then, add to the spicy curd gravy was added.
The gatte ki sabji is also called “gram flour dumplings curry” in English. While preparing this gatte ki sabzi, the yogurt added in this recipe adds a cooling touch, balancing the dry heat of the region.
If you go for Rajasthani Thali, it is considered incomplete without this gatte ki sabji. It is served along with Dal Baati Churma, ker sangri, Gatte Ki Sabzi, Laal Maas, and various breads and sweets.
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Tips and Tricks For Preparing Gram Flour Dumplings Curry
- Use yoghurt in the dough for softer gatte.
- Frying gatte slightly before adding them to the curry adds an extra layer of flavor.
- Let boiled gatte cool before slicing to maintain their shape.
- Don’t overcrowd while boiling; they need space to cook.
- Add a pinch of sugar to balance the tanginess if needed.
Common Mistakes to Avoid While Preparing
- Dry dough: Leads to hard gatte, hard and difficult to chew..
- Directly adding yoghurt to a hot pan causes curdling. Always mix with besan.
- Overcooking gatte: Makes them rubbery and tough
- Stir the Curd mixture well to prevent curdling
- Skipping the boiling step: Essential for proper texture, results in undercooked dumplings.
- Not tempering spices correctly leads to a bland or bitter curry.
Is Gatte Ki Sabzi Healthy?
YES, Rajasthani Gatte Ki Sabji is healthy when prepared with boiled gatte and minimal oil. It’s rich in plant-based protein from gram flour and includes probiotic yogurt, making it nutritious and digestion-friendly.
Make Vegan and Gluten Free
- Replace curd with cashew or almond yoghurt for a vegan version.
- Besan is naturally gluten-free, making this dish suitable for gluten-sensitive folks.
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Ingredients For Gatte Ki Sabzi
This besan ki sabji recipe is very common in Rajasthan and is prepared with simple ingredients:
For Besan Ke Gatte (Gram Flour Dumplings):
- besan (gram flour)
- turmeric powder
- red chilli powder
- ajwain (carom seeds)
- A pinch of hing (asafoetida)
- Salt to taste (about 1/2 tsp)
- tbsp oil
- curd (yoghurt)
- water (for boiling)
Besan Gatte Gravy
- thick curd (whisked, room temperature)
- besan (gram flour)
- cumin seeds (jeera)
- mustard seeds (rai)
- turmeric powder (haldi powder)
- coriander powder
- red chilli powder
- ginger paste
- green chillies, slit
- Salt to taste (about 1 tsp)
- oil or ghee
- water (for curry consistency)
- Fresh coriander leaves (for garnish)
How To Make Gatte Ki Sabji In Rajasthani Style
- Prepare gatte dough: For Gatte Ki Sabzi, first take a large bowl, add the besan (gram flour), and the other ingredients, except the curd (dahi) and oil. Mix well. Then add the oil and curd, mix everything very well. Knead everything well to form a dough. Add a little water only if needed.
- Boil the gatte: Now divide the dough into 3 – 4 parts. Roll each part into cylindrical logs (about finger-thick). In a deep pan, boil 3 – 4 cups of water. Drop the gate logs into boiling water and cook for 7 – 8 minutes, or until they float. Remove and let them cool slightly. Slice them into ½ inch-thick round pieces.
- Prepare the gravy: In a bowl, whisk 1 cup curd and 1 tbsp besan until smooth. It prevents curdling while cooking and adds body to the curry.
- Add the spices: Heat 2 tbsp oil or ghee in a kadhai or pan. Add cumin seeds and mustard seeds; let them splutter. Add the ginger paste and slit green chilies; sauté for 30 seconds. Then add the dry spices like turmeric powder, coriander powder, red chili powder, and salt to taste. Stir for 30 seconds on low flame.
- Add the curd-besan mixture: Next, stir continuously and slowly add the curd-besan mixture. Add water if needed to adjust the consistency (nearly 1 cup). Then cook on low flame, stir occasionally, for 6 -7 minutes until the gravy thickens and the raw flavor disappears.
- Add the gatte pieces: Add sliced gatte pieces into the gravy. Simmer for 5 minutes so the dumplings absorb the flavours.
- Garnish & Serve: Then turn off the flame; the Rajasthani besan ke gatte ki sabji is ready. Garnish with freshly chopped coriander leaves. Serve hot with roti, paratha, or steamed rice.
Store and Reheat Besan Ke Gatte
- Store in an airtight container in the fridge for up to 2 days.
- Reheat slowly on the stovetop; add a little water to loosen the gravy.
- Avoid microwaving, as it may make the gatte rubbery.
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How to Serve the Besan Ke Gatte Ki Sabji
The gatte ke besan ki sabji can be served in different ways, like:
- Pair it with chapati, roti, or paratha for a comforting meal.
- Goes well with steamed basmati rice or jeera rice.
- For an authentic touch, serve with bajra roti and garlic chutney.
F.A.Qs
1. Can I use store-bought besan for this recipe?
Yes, but fresh homemade ones are softer and tastier..
2. Why does my curd split while cooking?
It splits when added directly to hot oil or a pan. Always whisk it with besan before adding.
3. How do you prevent gatte from breaking?
Knead a tight dough and boil the rolls gently. Adding oil to the dough helps bind it well.
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4. Are gatte healthy for weight loss?
Yes, when boiled (not fried) and cooked with minimal oil, gatte are high in protein and fiber.
5. Can I freeze gatte ki sabzi?
It’s best eaten fresh, but you can refrigerate for 1-2 days. Reheat gently and avoid overcooking to maintain texture.
6. Can I make it vegan?
Absolutely! Replace yoghurt with plant-based curd, like soy or almond-based yoghurt.
7. What’s the best flour substitute for besan?
There’s no perfect replacement, but chickpea flour or a mix of lentil flours can work.
8. Is this dish gluten-free?
Yes, as long as no wheat flour is added to the gatte dough or used in the sides.
9. What Can I Use Instead of Curd?
You can use cashew or almond yoghurt for a vegan alternative, or even tomato puree in a pinch.
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Kitchen Tools You’ll Need
- Mixing bowl – for preparing the gatte dough
- Kadhai or deep pan – for cooking the gravy and boiling gatte
- Whisk – to mix yogurt and besan smoothly without lumps
- Knife – to cut the boiled gatte into equal pieces
- Spatula or ladle – for stirring the curry during cooking
- Strainer (optional) – to remove gatte from boiling water
Rajasthani Gatte ki Sabzi Recipe, How to Make Besan ke Gatte Ki Sabji
Ingredients
For Besan Ke Gatte (Gram Flour Dumplings):
- 1 cup besan (gram flour)
- 1/4 tsp turmeric powder (haldi)
- 1/2 tsp red chili powder
- 1/2 tsp ajwain (carom seeds)
- A pinch of hing (asafoetida)
- 1/2 tsp Salt to taste (according to taste)
- 1 tbsp oil
- 3 tbsp curd (yogurt)
- 3-4 cup water (for boiling)
For Besan Gatte Gravy
- 1 cup thick curd (whisked, room temperature)
- 1 tbsp besan (gram flour)
- 1/2 tsp cumin seeds (jeera)
- 1/2 tsp mustard seeds (rai)
- 1/2 tsp turmeric powder (haldi)
- 1/2 tsp coriander powder
- 1/2 tsp red chili powder
- 1 tsp ginger paste
- 2 green chilies, slit
- 1 tsp Salt to taste (according to taste)
- 2 tbsp oil or ghee
- 1 cup water (for curry consistency)
- Fresh coriander leaves (for garnish)
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Instructions
- Mix besan with others: For besan ke gatte, first take a large bowl, add the besan (gram flour), and the other ingredients, except the curd (dahi) and oil.
- Prepare gatte: Then add the oil and curd, mix everything very well. Knead everything well to form a dough. Add a little water only if needed.
- Make the gatte logs: Now divide the dough into 3 – 4 parts. Roll each part into cylindrical logs (about finger-thick).
- Boil the gatte logs: In a deep pan, boil 3 – 4 cups of water. Drop the gate logs into boiling water and cook for 7 – 8 minutes, or until they float.
- Make gatte pieces: Remove and let them cool slightly. Slice them into ½ inch-thick round pieces.
- Prepare the gravy: In a bowl, whisk 1 cup curd and 1 tbsp besan until smooth. It prevents curdling while cooking and adds body to the curry.
- Add the spices: Heat 2 tbsp oil or ghee in a kadhai or pan. Add cumin seeds and mustard seeds; let them splutter. Add the ginger paste and slit green chilies; sauté for 30 seconds.
- Add dry spices: Then add the dry spices like turmeric powder, coriander powder, red chili powder, and salt to taste. Stir for 30 seconds on low flame.
- Add the curd-besan mixture: Next, stir continuously and slowly add the curd-besan mixture. Add water if needed to adjust the consistency (nearly 1 cup).
- Cook gravy: Then cook on low flame, stir occasionally, for 6 -7 minutes until the gravy thickens and the raw flavor disappears.
- Add the gatte pieces: Add sliced gatte pieces into the gravy. Simmer for 5 minutes so the dumplings absorb the flavors.med rice.
- Garnish & Serve: Then turn off the flame, the gatte ki sabji is ready. Garnish with freshly chopped coriander leaves. Serve hot with roti, paratha, or steamed rice.