Gatte ki sabji

Gatte ki sabji (Besan Ki Sabji)

Popular Rajasthani food with a gravy base is called “gatte ki sabji.” Gram flour (besan) roundels called “gatta” or “gatte” are added to a gravy made with curd. The recipe for Rajasthani gatte ki sabzi can be made in various ways.

You simply can’t resist the spices and tastes of this delectable delicacy. Here is the recipe for the delicious besan-based “Rajasthani Gatte ki Sabzi,” which is dipped in hot gravy.

All you need to do to make soft and mouth-watering gattas is to make sure to knead the dough gently and shape the dough into cylinders with delicate motions. When cylinders float to the surface, continue cooking these over medium-high heat.

Ingredients for Gatte ki sabji

For the Gattas:

  • 1 cup Besan, small
  • 1/2 tsp Turmeric powder
  • 1/2 Ginger, finely chopped
  • 1/2 tsp Chilli powder
  • 1/2 tsp Coriander powder
  • Salt to taste
  • 1 pinch asafoetida (hing)
  • tablespoons oil
  • 1 tsp cumin
  • 1 cup Curd
  • ½ teaspoon carom seeds (ajwain)
  • cups water for cooking gatte

For Besan Gatta gravy:

  • 3-4 tablespoons oil
  • 1 tsp cumin seeds
  • 2 onions finely chopped
  • 2 tbsp ginger, garlic paste
  • 1/2 tsp Turmeric
  • 1/2 tsp Coriander powder
  • Pinch of asafetida
  • 1/4 tsp garam masala powder
  • 2 tbsp Kasuri methi
  • Salt as per taste
  • 1 ½ cups whisked yogurt

Instructions for Gatte ki sabji

  • Add besan, asafetida, turmeric powder, red chili powder, salt, cumin seeds, ginger-garlic paste, yogurt, oil, and Kasuri methi to a large mixing bowl

  • Mix thoroughly and knead into a firm dough. If necessary, add 2 teaspoons of water.
  • Each quantity of dough should be formed into a thin, cylindrical roll that is 9 inches long and 4-6 equal portions.
  • Bring a pan of water to a boil. To the boiling water, add rolls. Cook the rolls (gattas) over medium heat for 10 to 15 minutes with the lid on, or until they float to the top. Take the gattas from the stove when they have finished cooking.
  • Drain gattas from the water and transfer them on a plate. Set the gatta rolls aside to cool slightly.
  • Also, keep the gatta water aside, we will add this water to the curry base.
  • Cut each cylinder into 10–12 pieces after the gattas have cooled, then set them aside.
  • In a pan, add 1 tbsp of the oil in which the gattas were fried.
  • These gattas will be included in the curry base.

Making Gravy For Gatte Ki Sabji

  1. Heat 2 tablespoons of oil in a pan.
  2. Once the oil is hot, add asafetida and cumin seeds to it. when cumin it browns. Now add the onions and saute
  3. add ginger garlic paste.
  4. Saute the onion ginger garlic paste till light brown in color.
  5. Once the onion ginger garlic paste is cooked, add chili powder, turmeric powder, coriander and garam masala along with the boiled gatta water we kept aside earlier. Cook for another 5 minutes.
  6. Reduce the heat now, then gradually stir in the yogurt (curd). Up until it boils, thoroughly combine and stir
  7. Once you see the oil coming up to the surface add the cut Gatta pieces, salt, green chili, and Kasuri methi leaves. Mix everything well.
  8. Let it simmer for about 5-7 minutes for the flavors to concentrate.
  9. Serve hot and enjoy!


  • Homemade curd is the best. Do not use curd made from low-fat milk or toned milk.
  • Add water as required depending on the consistency of the gravy you want.
  • Both onion and garlic can be skipped in the recipe.

serving suggestion

Serve hot with your preferred side of rice or flatbread.

Serve gatte ki sabji with roti or parathas or jowar roti or bajra roti. you can also serve this besan ki sabji with steamed rice or jeera rice.


Calories 539kcal
Fat 39g
Carbohydrates 40g
Protein 12g
Vitamin A
Vitamin C
Calcium 208mg

Gatte ki sabji

Also read: Chocolate Coffee Recipe (2 ways)

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