Gatte Ki Sabji Recipe Besan Ki Sabji

About Gatte Ki Sabji

Given the topography and climatic conditions, that is arid, of the state of Rajasthan, there is obviously a dearth of water and vegetation naturally. This also means that the food culture of this area does not use a lot of fresh vegetables and produce, and/or also rely on a lot of meat-based dishes. So automatically, the Rajasthani or Marwari style of cooking uses unique plant-based foods from the desert, dried beans, lentils, gram flour or chickpea flour, buttermilk and milk. The spices, especially the red chilies and oil in their food acts as a natural preservative. For instance, this Gatte Ki Sabji is one of the trademark dishes of Rajasthani cuisine. Gatte Ki Sabji is simply a tempered curd-based gravy with steamed gatte doused in it. Gatte (singular: gatta) are nothing but small dumplings made of a spiced, semi-soft dough of gram flour or besan. These are dunked in boiling water, cooked, strained and used for the curry. As the Gatte Ki Sabji doesn’t have any fresh veggies in it, it is also a perfect example of a recipe, fit for dry and water-less climatic conditions like that of Rajasthan. Thus, a preferred choice of food for many, even on a regular every day basis. In addition to this, another well-known specialty for the people in this part of the country is this Rajasthani Kadhi.

More on this recipe

In our household, we prepare a Punjabi-style Gatte Ki Sabji using an onion-tomato sauce without including yogurt. As I’ve previously noted, the Rajasthani rendition of this dish requires yogurt. Alongside yogurt, variations of the recipe might include onions and tomatoes. For this Gatte Ki Sabji preparation, I opted for onions alongside ginger and garlic for enhanced flavor. I aimed for a rich taste in the dish, hence the inclusion of these ingredients. But you can actually skip the onion and garlic. In their absence, the end result would be a dish with a gravy or sauce more like a gatte ki kadhi. Since I had been getting a lot of requests to post a recipe on the Gatte Ki Sabji, I had to make it. Making gatta is quite straightforward. By following this recipe carefully, you’ll achieve tender gatta that remain soft and light even after cooking. However, making the entire Gatte Ki Sabji does take some time. The result of your efforts will be a delectable gatta sabzi that pairs equally well with steamed rice or roti, offering a delightful dining experience.

How to make Gatte Ki Sabji

Making dough for gatte

1. In a large bowl or a plate, take 2 cups (200 grams) gram flour (besan).
2. Add 1 pinch asafoetida (hing), ¼ teaspoon turmeric powder, ½ teaspoon carom seeds (ajwain), ½ teaspoon red chili powder, 1 teaspoon coriander powder and 1 teaspoon salt or as per taste.
3. Add 3 tablespoons oil and 2 tablespoons curd.
4. Mix everything very well, making sure that the oil is mixed evenly.
5. Then, add water in parts and begin to knead. Knead very well allowing the besan to absorb water. Overall knead for 10 to 11 minutes.
6. You will need 4 to 5 tablespoons water. Addition of water will depend on the type of flour. Also, if the curd used is watery or has more whey in it, less water will be required.
7. Knead to a semi soft dough, like that of a poori. It should be easy to roll and shape without applying too much of force or strength. You should not see cracks on the dough. If there are cracks, then sprinkle water and continue to knead. In case the dough becomes sticky, then sprinkle some besan and knead again.

Cooking gatte

8. Before making the gatte, heat 4 cups water in a pan or kadai on medium or medium-high heat.
9. Divide the besan dough in 6 equal parts. Roll each part to a smooth ball.
10. Now with your fingers, roll each dough ball to a soup stick like cylindrical shape.
11. Do this with all the 6 dough balls. Slice each dough piece in 2 to 3 parts, so that they can be placed easily in the kadai.
12. Increase the heat to a high or medium-high and let the water come to a boil.
13. Now, gently place gatte pieces in the boiling water.
14. Do not over crowd the pan. So, its better to use a medium to large kadai. 15. Once cooked, the gatte pieces will float on top and bubbles will be seen on them.
15. Gently remove them with a slotted spoon, draining the extra water.
16. Place them on a board or plate and let them warm or cool to room temperature.

Making onion paste

18. In a small grinder or blender jar, take ½ cup roughly chopped onions, ½ teaspoon chopped garlic and ½ teaspoon chopped ginger.
19. Add 1 to 2 tablespoons water or as required and blend to a fine paste. Keep aside.

Making gravy

20. Whisk 1 cup (240 to 250 grams) curd till smooth. Keep aside. Use full fat curd to make the sabji. Curd made from toned milk or skimmed milk will split. Best is to use homemade curd.
21. Reserve 1 cup of the water in which the gatte were cooked. Keep aside.
22. Cut the cooked gatte in small thick pieces.
23. These gatte are soft and you can see the texture in this picture.
24. Heat 2 tablespoons oil or ghee in another pan. Keep the flame to a low or medium-low. Add 1 teaspoon cumin seeds, 3 cloves, 1 inch cinnamon, 2 green cardamoms, 1 small to medium bay leaf (tej patta) and 1 deseeded dried red chili. Fry the spices on low heat till they crackle. Do not burn the spices. Add all the spices together. So, keep them ready before you heat the oil. 
25. Now, add the prepared onion paste. Take care as the onion paste splutters when you add it. 26. Mix well and begin to sauté on low to medium-low heat.
26. Sauté the onion paste, stirring often.
27. Sauté till the paste turns golden.

Making Gatte Ki Sabji

29. Switch off the heat and add the whisked curd. You can also add the curd in parts.
30. Quickly mix the curd very well with the sautéed onion paste.
31. Now, switch on the heat keep stirring continuously while the curd gets cooked on low heat.
32. Let the curd come to a boil and you will see some oil specks on top. Stir continuously.
33. Next, add the spice powders one by one – ½ teaspoon turmeric powder, 2 teaspoons red chili powder, 1 tablespoon coriander powder and 1 pinch asafoetida (optional).
34. Mix the spice powders very well with the curd.
35. Continue to cook for 1 to 2 minutes or till you see some oil floating on top.
36. Now, add 1 cup of the reserved water in which the gatte were cooked.
37. Mix very well.
38. Add salt as per taste. Mix again.
39. Simmer the gravy on medium-low heat. Stir at intervals.
40. Let the gravy come to a boil.
41. Once the gravy comes to a boil, add the cooked gatte pieces.
42. Stir gently and lightly.
43. Simmer on low to medium-low heat for about 5 to 6 minutes or till the gravy thickens slightly. Note that on cooling, the gravy will thicken more.
44. Later, switch off the heat and add 2 tablespoons chopped coriander leaves.
45. Serve Gatte Ki Sabji with steamed rice, Jeera Rice, chapatti, phulka, Paratha, jowar roti or bajra roti.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Dahi Aloo Recipe | Dahi Wale Aloo Dahi Bhindi (Okra in Yogurt Sauce) Kadhi Recipe | Punjabi Kadhi Pakora Dahi Kabab | Tasty Dahi ke Kabab (Yogurt Kebab) This Gatte Ki Sabji Recipe from the archives was first published in March 2018. It has been updated and republished in April 2024.