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You are here: Home / Sabzi and Curries / Rajasthani Gatte Ki Sabzi | Besan Gatta Sabzi Recipe +Video

Rajasthani Gatte Ki Sabzi | Besan Gatta Sabzi Recipe +Video

2013-02-20 by Anjana Chaturvedi

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Gatte ki Sabzi- Steamed Gram Flour dumplings cooked in a flavourful yogurt curry- a specialty of Rajasthan

Gatte ki sabzi or Gatta curry is a very popular and traditional curry from Rajasthan .Rajasthan is a dry climate state and so they have less availability of fresh vegetables,,hence they use much of flours,grains and pulses.

Gatta curry is made with gram flour dumplings boiled in water,sliced and added in a spicy yoghurt curry,some like to fry the steamed gattas before adding in the curry, this depends on personal choice.

This curry is a main course dish,but the steamed and fried gattas can also be served as a snack OR be used to make gaat pulao.

If you are looking for more Rajasthani recipes then do try these –

  • Rajasthani Ker Sangri ki sabzi
  • Papad Boondi Ki Sabzi
  • Missi Roti
  • Rajasthani Daal with Khooba Roti
  • Methi Dana ki Launji chutney

gatte-ki

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4 from 11 votes

Rajasthani Gatta Curry Recipe

Gatte ki sabzi-Steamed gram flour dumplings cooked in a flavorful yogurt curry a specialty of Rajasthan

Prep Time10 mins
Cook Time28 mins
Total Time20 mins
Course: Main Course, sabzi
Cuisine: Rajasthani cuisine
Keyword: gatta, gatta curry, gatte ki sabzi
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

For Making Gatta



    • 1.5 cup Gram flour / Besan
    • 2 tbsp Yogurt / Dahi
    • 3 tbsp Cooking Oil
    • Pinch Asafoetida / Hing powder
    • pinch Baking Soda
    • 1 tsp Fennel Seeds / Saunf
    • 1 tsp Coriander Seeds / Sabut Dhaniya
    • 1/4 tsp Carom Seeds / Ajwain
    • 1 tsp Red Chilli powder / Laal mirch powder
    • 2 tbsp Dried Fenugreek / Kasoori Methi optional
    • 1 tsp Salt

    For The Gravy



      • 1.5 cup Yogurt / Dahi
      • 2 Green Chillies / Hari Mirch
      • 1/2 tsp Ginger / Adrak
      • 1 tsp Coriander Powder / Dhaniya Powder
      • 1/2 tsp Turmeric Powder / Haldi Powder
      • 1/4 tsp Garam Masala Powder
      • 1 tsp Salt

      Tempering/ Tadka


        • 3 tbsp Refined Oil
        • 1 tsp Cumin Seeds / Sabut Jeera
        • 1/4 tsp Fenugreek Seeds / Methidana
        • 2 Cloves / Lavang
        • 1 Bay Leaves / Tej Patta
        • 1/4 tsp Asafoetida / Hing powder
        • 2 Dried Red Chilli, Whole

        Instructions

        How To Make Gatta

        • Coarsely crush coriander and  fennel seeds .(to add in the gatta dough)



        • In a bowl add gram flour,crushed seeds and all the ingredients listed for making gattas

        • You can also add some chopped fresh methi/ kasoori methi or dried mint in the dough
        • Mix and make a medium soft dough,add some more yoghurt if needed.

        • Make 6 balls from the dough and roll them to make long and medium thick rolls.

        • Boil 2.5 glasses of water in a pan ,when it start boiling then add the rolls in it.Boil for around 5-7 minutes ,they will float on top of water when done.



        • Take out boiled gatta's from the pan and let them cool down for 5 minutes.don’t throw the water, you will need this to add in the gravy.

        • Slice into medium size pieces and keep aside. You can also fry these gatta's if you wish.

        How To Make the Gravy

        • Mix turmeric,coriander and chili powder with 2 tbsp of water and keep aside.(A)

        • Heat oil in a pan and add cumin,fenugreek,asafoetida ,cloves , bay leaves and the dried whole chilies

        • When cumin become golden then add the spice mixture(A) and stir for few seconds.

        • Remove the pan from heat and add whisked yoghurt and stir for a while ,now put the pan on fire and saute for a minute.

        • Now add approx. 1 cup water(in which you have boiled the gattas) and cook for some time,keep stirring the gravy

        • When gravy start boiling add the sliced gatta's after 2 minutes.

        • Simmer for 3-5 minutes.add garam masala and fresh coriander.Serve hot.

        • Serving suggestions-serve with bajra or wheat flour roti, parathas ,poori ,steamed rice or Khichdi

        Notes

        My Tips-
        1. Don’t throw the left over water in which you have boiled the gattas, as the cooked curry may thicken after some time so you can add this water to adjust the consistency.
        2.  You can add chopped fresh fenugreek leaves /Kasori Methi or dried mint in the gatta dough
        3. You can use these gatta's for making gatta pulao, fry them before adding in the pulao

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        Filed Under: Gravy dishes, Rajasthani Cuisine, Sabzi and Curries Tagged With: gatta, gatte, Indian Curries, Jain food, No onion garlic recipe, North Indian Food, Rajasthani Cuisine, sabzi, satvik food, Subzis and curries, yoghurt

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        Comments

        1. Ravi Kumar says

          2021-11-14 at

          5 stars
          Hit recipe…i love gatta curry

          • Anjana Chaturvedi says

            2021-11-29 at

            Thank You !

        2. ANNE says

          2014-05-23 at

          I am french but cook indian tasting; I was 4 time in India. in Rajasthan, I taste Gatta curry for the first time ; wonderful!! so, since my travel in Rajasthan 4 years ago, I do sometimes gatta curry. Your recipe is wonderful, thanks!!
          I love your country and cook!! BE proud!!!

        3. Nilu A says

          2013-05-21 at

          I tried this gatta curry.. It was a hit.. Thanks for sharing.. Please do visit.. http://kitchenserenity.blogspot.in/2013/05/rajasthani-gatta-curry.html

        4. Archana Potdar says

          2013-04-12 at

          I have tried your recipe and posted it on my place. Thanks for ur help it was delicious.

        5. Roshni says

          2013-03-05 at

          tried this curry.. loved it.. my post
          http://arusuvai-kurippu.blogspot.co.uk/2013/03/rajastani-gatta-curry.html

        6. Reshmi Mahesh says

          2013-02-22 at

          Delicious looking curry..

        7. Priya says

          2013-02-21 at

          Seriously i never had a chance to taste this curry, hope a day i'll be making myself at home..Beautiful curry.

        8. Sutapa says

          2013-02-21 at

          super delicious ……must try for me…

        9. Sangeetha Priya says

          2013-02-21 at

          Delicious curry, thks for sharing…

        10. Meena B says

          2013-02-21 at

          wonderful we call it besan ka saag but with variations i guess

          this looks absolute yummy

        11. Archana Potdar says

          2013-02-21 at

          Thanks for thetip abt curd and oil. I did not do so. Will try ur recipe.

        12. ANU says

          2013-02-21 at

          never heard of this recipe…sounds like kadhi….very nicely done and nice clicks too…
          "Healthy Recipe Substitution" – HRS Event and SURPRISE Giveaway – Dec 20th to Mar 20th

        13. Subhie Arun says

          2013-02-20 at

          yummy..n inviting…bookmarked,..will try soon!

        14. Deepa G Joshi says

          2013-02-20 at

          curry that is full of flavour. nice clicks too..yumm

        15. divya says

          2013-02-20 at

          Super tempting and yummy

        16. Sangeetha says

          2013-02-20 at

          Looks yummy and mouth watering!

        17. Meena Selvakumaran says

          2013-02-20 at

          my fav,u made it perfect.i want to make it.

        18. Sangeetha Nambi says

          2013-02-20 at

          OMG ! Its inviting…
          http://recipe-excavator.blogspot.com

        19. Gheza e shiriin says

          2013-02-20 at

          Nice recipe.my nanhiyal is rajasthan.love this gatte .ki sabszi any time

        20. Beena.stephy says

          2013-02-20 at

          Yummy

        21. Ramya Krishnamurthy says

          2013-02-20 at

          yummy.want to try this one:)thanks for sharing:)

        Trackbacks

        1. North Indian curry challenge..shahi paneer and gatta curry.. | foodbod says:
          2016-04-01 at

          […] fact, I chose two of the dishes, completely new dishes to me, to try making. I chose ‘gatta curry‘ and ‘shahi paneer‘. As you know, I love to cook Indian food, and I make lots of […]

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        About Maayeka

        "Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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