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Rajasthani Style Gatte Ki Sabzi Recipe

Gatte Ki Sabzi is an authentic dish from Rajasthan. It is a delicious curry prepared with gram flour. It tastes best when served with roti any delicious Indian flat bread for lunch or dinner. Learn how to make this easy recipe.

Preparation Time: 20 min; Cooking Time: 25 min; Servings; 3-4


For the gattes

  • 3/4 cup besan (Bengal gram flour)

  • 1 tsp chili powder

  • 1 tsp fennel seeds (saunf)

  • 1/8 tsp carom seeds (ajwain)

  • 1 tbsp curds (dahi)

  • 2 tbsp oil

  • salt to taste

For the kadhi

  • 2 cups curd (dahi), beaten

  • 1 tbsp besan (Bengal gram flour)

  • 4 to 6 curry leaves (kadi patta)

  • 1 tsp cumin seeds (jeera)

  • 1/2 tsp mustard seeds ( rai / sarson)

  • 1/2 tsp fennel seeds (saunf)

  • 1/4 tsp asafoetida (hing)

  • 1 bay leaf (tej patta)

  • 1 clove (laung / lavang)

  • 25 mm (1") piece of cinnamon (dalchini)

  • 1 cardamom (elaichi)

  • 1/4 tsp turmeric powder (haldi)

  • 2 tsp chili powder

  • 2 tsp coriander (dhania) powder

  • 2 tbsp oil

  • salt to taste

For the garnish

  • 2 tbsp chopped coriander (dhania)


For the gattes

1. Combine all the ingredients for the gattes and Knead into a firm dough by using 1 to 2 tablespoons of water.

2. Divide the mixture into 8 equal portions and shape each portion into a 75 mm. (3") long cylindrical roll.

3. Boil water in a pan and cook the gattes in boiling water for 7 to 8 minutes or till they float on top and drain and cut the gattes into 12 mm. (½") long pieces and keep it aside.

For the kadhi

4. In a bowl add beaten curd, gram flour, ½ cup of water and curry leaves and mix it well so that no lumps remain.

5. Heat oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, clove, cinnamon, and cardamom.

6. When the seeds crackle, add the turmeric powder, chili powder and coriander powder and saute for a few seconds.

7. Add the curd mixture, 1 cup of water and salt and boil it and stir continuously, so that the kadhi does not split and cook for about 10 minutes and keep it aside.

How to proceed

8. Add the prepared gattes to the kadhi and bring to a boil.

9. Garnish with the coriander and serve hot.

Also, Read - Rajasthan Special Mangodi Ka Sabzi Recipe

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