Rajasthani Gatte ki Sabzi
It’s a yogurt-based curry with soft besan (gram flour) dumplings simmered in spiced gravy — rich, earthy, and utterly comforting.
🧂 Ingredients
For the Gatte (dumplings):
Gram flour (Besan) – 1 cup
Carom seeds (Ajwain) – ½ tsp
Red chili powder – ½ tsp
Turmeric – ¼ tsp
Asafoetida (Hing) – a pinch
Salt – to taste
Oil – 2 tbsp (for dough)
Water – as needed (to knead a stiff dough)
For the Curry:
Yogurt (curd) – 1 cup (whisked)
Gram flour (Besan) – 1 tbsp
Ghee or oil – 2 tbsp
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Asafoetida – a pinch
Curry leaves – 5–6 (optional)
Ginger-garlic paste – 1 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – ½ tsp
Salt – to taste
Water – 2 cups
Fresh coriander – for garnish
👩🍳 Preparation Steps
1. Prepare the Gatte
In a bowl, combine besan, ajwain, salt, turmeric, chili powder, hing, and oil.
Add water gradually and knead into a stiff dough (not sticky).
Divide into small portions and roll into thin cylindrical logs (about finger-thick).
Boil water in a deep pan, add the rolls, and cook for 8–10 minutes till they float.
Remove, let cool, then slice into small pieces (1-inch). Keep aside.
2. Make the Curry Base
In a pan, heat ghee/oil.
Add cumin, mustard seeds, and hing — let them splutter.
Add ginger-garlic paste; sauté for 30 seconds.
In a bowl, whisk yogurt, besan, and all dry spices (red chili, coriander, turmeric, salt) with a little water.
Add this mixture to the pan on low flame (keep stirring to prevent curdling).
3. Simmer and Combine
Add about 2 cups of water, stir well, and bring to a gentle boil.
Add the sliced gatte pieces into the simmering curry.
Cook on low heat for 10–15 minutes until the gravy thickens and absorbs the flavors.
Garnish with fresh coriander leaves.
🍽️ To Serve
Serve hot with:
Bajra Roti or Missi Roti,
or Steamed Rice for a complete Rajasthani thali experience.
💡 Tips for Perfect Gatte ki Sabzi
Always cook gatte on low flame to keep them soft.
Add a bit of ghee while boiling for extra flavor.
If you prefer a richer curry, finish with a spoon of cream or ghee on top.