Gatte Ki Sabzi

An traditional dish from the state of Rajasthan – chickpea flour dumplings are boiled and then simmered in a yogurt based tangy curry. Gatte ki sabzi tastes great with roti or plain rice! A great alternative for those days when you have no veggies in your refrigerator.

Gatte Ki Sabzi Recipe

I love sharing traditional Indian recipes on my blog. In fact I would like to share more of these since this is the kind of food I make and eat every day but as much as I would like, this does not always happen. With all the festivals in between, I often forget to share traditional food. But since this is healthy eating month and traditional Indian food is really healthy (are you surprised??!! don’t let the creamy curries at restaurants befool you!) I thought of sharing this delicious curry from the beautiful state of Rajasthan in India. Gatte Ki Sabzi is basically chickpea flour dumplings in a yogurt based curry. Gatte = chickpea flour dumplings and sabzi = a common term used for vegetarian recipes.

I obviously didn’t grew up eating this sabzi because I do not belong to Rajasthan but I absolutely love love it. In fact I love the food, the culture, the history, the clothes and just about everything about Rajasthan. It’s so colorful there and if you go to India, make sure you visit this amazing state and yes also eat their delicious food.

Gatte Ki Sabzi

This gatte ki sabzi is one of the recipes that I often make when I don’t have any veggies left in my refrigerator. It’s amazing what all Indians do with chickpea flour or what we call besan in Hindi. We make so many things with it, like this kadhi and this ladoo and so much more that I haven’t even shared on my blog. This sabzi has 2 steps to it – making the gatte and then making the curry. It’s all really simple but does take some time.

The biggest problem one can have is that the gatte would turn out hard. Now it’s easy to fix this, just add yogurt and knead your gatta dough well and they won’t be hard anymore!

Rajasthani Gatte Ki Sabzi

Gatte ki sabzi is really good with roti or rice, I especially enjoy it with plain rice. So next time when you are not sure which sabzi to cook for dinner, try this gatte ki sabzi. I am sure you will enjoy it as much we did! 🙂

 

Method

First make the gatte. In a bowl mix together besan, turmeric powder, red chili powder, ajwain, garam masala powder and coriander powder. Add oil, yogurt, salt and mix everything together.

Form a dough by mixing in everything together. If the dough isn’t coming together you can add little water. Also this will be sticky, so it’s a good idea to oil your hands before mixing this dough.

Once you have formed the dough, divide it into 4 equal parts and shape each part into a log.

Gatte Ki Sabzi Recipe-Step-1

Boil water in pan. Once it comes to a boil add the prepared rolls into it. Boil for around 15 minutes, or till knife inserted in the rolls comes out clean.

Take gatte out of water and cut them in 1/2 inch rounds.

Heat 1 tablespoon of oil in a pan and pan fry the gatte for few minutes or till they start turning golden brown in color. Drain on kitchen towel and set aside. This step is optional – traditionally this is not done but I like doing it.

Gatte Ki Sabzi Recipe-Step-2

To the same pan, add 1 more tablespoon of oil and once oil is hot add cumin seeds and let them crackle. Meanwhile make a paste of the onion, ginger and garlic.

Add ginger garlic and onion paste next and cook till raw smell goes away completely, around 4-5 minutes.

Add spices – coriander powder, amchur, turmeric powder and garam masala along with 1-2 tablespoons of water (so that the spices don’t burn). Cook the spice for a minute or two. Also add the salt.
Gatte Ki Sabzi Recipe-Step-3

Now reduce the flame to low and add whisked yogurt. Keep whisking till the yogurt has totally mixed it. Once it has mixed well, increase the flame to medium. Adding room temperature yogurt at low heat prevents the yogurt from separating when you add it to the curry.

Add water, as required. I added around 2-3 cups and let it all come to a boil. At this point check the salt and spices and adjust accordingly. You can also add little sugar if the curry taste too sour to you.

Once the water comes to a boil, add the gatte to the curry and let it simmer at medium-low for 10 minutes. Add crushed kasuri methi and remove from heat.

Gatte Ki Sabzi Recipe-Step-4

Garnish with fresh cilantro and serve gatte ki sabzi immediately with rice or roti.

Gatte Ki Subzi

* The traditional method of making this curry does not involve pan-frying the gatte. It is usually only boiled and then added to the curry however I do it because I like it that way. You can skip this step if you want.

Gatte Ki Sabzi

Manali
Gatte Ki Sabzi is a popular curry from the state of Rajasthan, tastes great with rice or roti.
4 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4
Calories 260 kcal

Ingredients
  

For gatte

  • 1 cup chickpea flour [besan]
  • ¼ cup yogurt
  • ¼ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • ¾ teaspoon coriander powder
  • ½ teaspoon ajwain [carom seeds]
  • ¼ teaspoon garam masala powder
  • salt to taste
  • 1-2 teaspoon vegetable oil

for curry

  • 1 inch ginger
  • 2-3 garlic cloves
  • 2 medium onion
  • 2 tablespoons vegetable oil
  • 3/4 cup whisked yogurt at room temperature
  • 1 teaspoon cumin seeds
  • 1.25 teaspoon coriander powder
  • ½ teaspoon garam masala powder
  • ¼ teaspoon turmeric powder
  • 1/4 teaspoon dried mango powder [amchur]
  • 1 teaspoon sugar optional
  • 1 teaspoon kasuri methi crushed [dried fenugreek leaves]
  • water as required
  • salt to taste
  • cilantro to garnish

Instructions
 

Make the gatte

  • In a bowl mix together besan, turmeric powder, red chili powder, ajwain, garam masala powder and coriander powder. Add oil, yogurt, salt and mix everything together.
  • Form a dough by mixing in everything together. If the dough isn't coming together you can add little water. Also this will be sticky, so it's a good idea to oil your hands before mixing this dough.
  • Once you have formed the dough, divide it into 4 equal parts and shape each part into a log.
  • First make the gatte. In a bowl mix together besan, turmeric powder, red chili powder, ajwain, garam masala powder and coriander powder. Add oil, yogurt, salt and mix everything together.
  • Form a dough by mixing in everything together. If the dough isn't coming together you can add little water. Also this will be sticky, so it's a good idea to oil your hands before mixing this dough.
  • Once you have formed the dough, divide it into 4 equal parts and shape each part into a log.
  • Boil water in pan. Once it comes to a boil add the prepared rolls into it.
  • Boil for around 15 minutes, or till knife inserted in the rolls comes out clean.
  • Take gatte out of water and cut them in 1/2 inch rounds.
  • Heat 1 tablespoon of oil in a pan and pan fry the gatte for few minutes or till they start turning golden brown in color. Drain on kitchen towel and set aside. This step is optional - traditionally this is not done but I like doing it.

Make the curry

  • To the same pan, add 1 more tablespoon of oil and once oil is hot add cumin seeds and let them crackle. Meanwhile make a paste of the onion, ginger and garlic.
  • Add ginger garlic and onion paste next and cook till raw smell goes away completely, around 4-5 minutes.
  • Add spices - coriander powder, amchur, turmeric powder and garam masala along with 1-2 tablespoons of water (so that the spices don't burn).
  • Cook the spice for a minute or two. Also add the salt.
  • Now reduce the flame to low and add whisked yogurt. Keep whisking till the yogurt has totally mixed it. Once it has mixed well, increase the flame to medium.
  • Add water, as required. I added around 2-3 cups and let it all come to a boil. At this point check the salt and spices and adjust accordingly. You can also add little sugar if the curry taste too sour to you.
  • Once the water comes to a boil, add the gatte to the curry and let it simmer at medium-low for 10 minutes.
  • Add crushed kasuri methi and remove from heat.
  • Garnish with fresh cilantro and serve gatte ki sabzi immediately with rice or roti.

Nutrition

Calories: 260kcalCarbohydrates: 28gProtein: 9gFat: 12gSaturated Fat: 8gCholesterol: 7mgSodium: 53mgPotassium: 437mgFiber: 4gSugar: 9gVitamin A: 100IUVitamin C: 4.8mgCalcium: 108mgIron: 2mg
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

Gatte Ki Sabzi

Gatte Ki Sabzi Collage

47 thoughts on “Gatte Ki Sabzi

  1. This curry is gorgeous, it has such a beautiful yellow colour and the flavours sound amazing! I’ve never tried this dish before, so I definitely have to try it! Thank you for sharing!

  2. We’ve been on a bit of a mild Indian food kick around here lately, Manali…but clearly this one needs to be on the list. There are so many dishes that I am just not familiar with…but they’re so delicious!!

  3. I have tasted Gatte ki sabzi in Jaipur and completely fell in love with it. Awesome dish that I somehow did not try making at home till date. Your pictures are so tempting and has reminded me of Rajasthani food. Will have to make this soon to satisfy the craving.

  4. I love that you are sharing this, it looks so comforting and delicious! I’d love this with Roti! It sounds perfect for this cold weather that we’re getting!

  5. oh yaar kya yaad dila dia 🙁 Ah u have jagao true marwadi that too from rajasthan in me today. I love gatte ki subji but hardly make it….the post is a reminder….You know when we have no veggies we cook gatte ki subji in rajasthan. 2nd pic sooooooo soooo much tempting 🙂

    1. Thanks Emma! You can find dried mango powder at Indian grocery store or even on amazon [http://www.amazon.com/Swad-Amchur-Powder-7-oz/dp/B00449PFJY/ref=sr_1_1?ie=UTF8&qid=1452794739&sr=8-1&keywords=amchur] it basically adds tangy flavor, you can skip it as well 🙂

  6. Well this just sounds all sorts of delicious! I’ve never heard of, or had, Gatte ki sabzi before, but omg and I excited to try it! Chickpea flour dumplings sound delicious on their own, but smothered with a yogurt curry? Gah! Give me! Cheers, my dear!

  7. Hi there,
    Do you think I can use Besan ( which is very fine ) instead of chickpea flour which is coarser ?
    thanks 🙂

  8. 5 stars
    I had something like this once in a restaurant without knowing what it was. I thought I had ordered malai kofta. The waiter told me it was made from chickpea. Every recipe I could find for Malai Kofta was from Aloo not Besan…. until I found the name of this dish, Gatte Ki Sabzi in someones comments of a recipe for Malai Kofta.

    I’m making this recipe tonight! One question: is there any reason why I can’t make the Gatte into balls and boil like that instead of logs and then cutting them? I will make it per recipe directions but await comment on my idea.

    Also instructions for Gatte seem to have duplicate entries. Steps 4 and 5 seem the same as 1 and 2.

  9. 2 stars
    I just finished making this. The gravy is tasty. The gatte was very firm and the spices were not complimentary. One of the worst things I’ve ever made and will not make again. It was one of the very few times my husband refused to eat something I made. Thank you for introducing us to something new though – we were hoping to like it!

    1. sorry you did not like it, making nice gatte takes some practice, also gatte are not supposed to be melt in mouth – if you were looking for that consistency. And gatte ki sabzi has very different flavors that what non-Indians expect from Indian food so that could also be the reason that your husband didn’t eat it. Adding yogurt and working with soft hands definitely helps in softer gattas, anyway thanks for trying

  10. 5 stars
    Hi Manali, I have never really cooked much for the most part of my adult life, but lockdown got me looking for recipes I could rely on and yours is my number 1 go-to-page ! I have made this dish (and many others) and it turned out as if I have always made it all my life … Lol 🤣 Thank you for being so detailed – it helps people like me who are just starting out. Many thanks !

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