Gatte Ki Sabzi

Gatte (Gram Flour Dumplings) ki Sabzi is a popular Rajasthani dish. It is a hit with almost everybody and goes well with baati, rice, or chappati. A lot of people make it without onion-garlic paste and usually make the gravy with a base of curd. The other way, which we follow, has the gravy of onion, tomato, and curd base. Needless to say both have their own charm.
I often make this dish when I invite people over and Saturday brunch.
Here is how it goes-


Gatte- Ingredients

For Gatte:
1 cup – gram flour (besan)
1/2 tsp –cumin seed (Jeera)
1/2 tsp – turmeric powder
1/2 tsp – red chilli powder
1/2 tsp – coriander powder (dhania powder)
1/2 tsp – ginger paste
2 tsps – cream (malai) or 2 tsp oil
2-3 tbsps – yogurt
few springs of coriander leaves, coarsely chopped
a pinch of soda bi carb
1 tsp – salt or to taste
2 tsp oil for shallow frying


2 Table spoon oil
1/2 tsp – cumin seeds (jeera)
1/2 Bay Leaves
3-4 – cloves (laung)
1 Cup- Onion Puree
5-7 crushed garlic cloves
1/2 cup – tomatoes puree
1/2 tsp – red chilli powder
1/2 teaspoon dry ginger powder
1/2 tsp – turmeric powder
Salt to Taste
½ tsp Coriander powder (Dhaniya Powder)
2 Green Chillies split vertically
3 tbsp curd


To make gatte:

Making Gattas

Take all ingredients for gatte and make it into soft dough. Add curd or more water to bring in the consistency (similar to dough for chappati) Smear oil on hands and roll out this dough into 4”-5” long and 1-2 cm thick cylindrical rolls as in the picture above. Boil about 5 cups of water and place these rolled out dough pieces in this. Let them cook for 10 minutes. You can check if they are cooked from inside by cutting with a knife or spoon.
Once they are cooked take them out and let them cool. Don’t throw away the water in which they were boiled- we will add this to the gravy at a later stage.
Cut them into pieces of your desired size and shallow fry them for a couple of minutes in 2-3 table spoon oil. Some people like to deep fry them as well. The gattas are ready!

Gatte pieces being fried

To make gravy:
Take oil in a pan and heat it. Add cumin seeds, once they crackle add bay leaf and cloves Add onion paste.  Sauté this for five minutes and then add garlic paste. Keep stirring this so that it does not stick to the bottom of the pan and add turmeric powder. Let this cook until the paste is light brown (approximately ten minutes) now add the slit green chillies and thereafter tomato paste. Cook and stir until the oil starts separating from the gravy. Add beaten curd, and the spices such as red chilli powder, coriander powder and dry ginger powder. If you want you can add garam masala too. Finally add salt and the “besan water” left over from boiling the gattas. Add the gattas and let them cook in this gravy for 5 minutes. Garnish with chopped cilantro and serve the sabzi with Pulao or Paratha.

You can also add kasturi methi to the dough for gattas for variation. Keep some Gattas aside and you can add them to rice to make pulao.