Gatte ki sabzi is one of the cleverest dishes of Rajasthan. In a desert where fresh vegetables were scarce, cooks turned gram flour into dumplings and simmered them in curd, both pantry staples that kept well in the heat. It is now a regular in Marwari homes and on Rajasthani thalis everywhere.
The gatte are made from besan seasoned with ajwain, chilli and a little curd and oil, shaped into logs, boiled until firm and sliced into rounds. They are then simmered in a curd-based gravy tempered with cumin, hing, fennel and red chilli. The gatte are soft yet firm, absorbing the tangy, spicy gravy, which is thin enough to soak into rice or roti.
It is eaten with phulkas, bajra roti or rice, often as part of a thali with dal and kadhi. It is also a popular dish during Jain and fasting-adjacent meals when cooked without onion and garlic. The gatte can be boiled a few hours ahead and kept covered, so the final cooking takes just fifteen minutes. Keep the gravy thin; it thickens as it stands.
At a glance
| Region | Rajasthan |
|---|---|
| Cuisine | Rajasthani |
| Diet | Vegetarian |
| Course | Main course |
| Prep time | 25 minutes |
| Cook time | 35 minutes |
| Total time | 60 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | besan / curd / ajwain / red chilli |
Ingredients
For the gatte
- 1 cup besan
- 1/2 tsp ajwain
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric
- 1/2 tsp coriander powder
- A pinch of hing
- 1/2 tsp salt
- 2 tbsp oil
- 2 tbsp curd
- 1 to 2 tbsp water
For the gravy
- 1 cup curd
- 1 tsp besan
- 1 1/2 tsp coriander powder
- 1 tsp Kashmiri chilli powder
- 1/2 tsp turmeric
- 3 tbsp oil or ghee
- 1/4 tsp hing
- 1 tsp cumin seeds
- 1/2 tsp saunf
- 2 dried red chillies
- 1 tsp ginger paste
- 1 green chilli, chopped
- 1/2 tsp garam masala
- 1/2 tsp kasuri methi
- Salt to taste
- Chopped coriander
Method
- Mix besan with all the gatte spices and salt. Add oil and curd and knead with a spoon of water into a firm, smooth dough.
- Divide into 4 portions and roll each into a log about 1.5 cm thick.
- Bring 4 cups water to a boil, slide in the logs and cook on medium for 12 to 15 minutes. They are done when they float and look slightly glossy, with small bubbles on the surface.
- Lift out, reserve the cooking water, cool the logs for 5 minutes and slice into 1.5 cm rounds.
- Whisk curd with besan, coriander powder, chilli powder and turmeric until smooth.
- Heat oil in a kadai on medium. Add hing, cumin, saunf and dried red chillies; when they crackle, add ginger paste and green chilli for 30 seconds.
- Lower the heat and add the curd mixture, stirring constantly until it comes to a boil, about 4 minutes. Add 1 1/2 cups of the reserved gatte water and salt.
- Add the gatte and simmer 10 minutes until they swell slightly and the gravy thickens. Finish with garam masala, kasuri methi and coriander.
Tips
- The gatte dough should be firm; soft dough breaks while boiling.
- The besan-flavoured cooking water gives the gravy body – do not discard it.
- Shallow-fry the sliced gatte until golden before adding for a richer version.
Serve with
Phulkas, bajra roti or steamed rice.