How to Make Gatte ki Sabzi – Rajasthan’s Iconic Desert Dish

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In the sun-scorched state of Rajasthan, where water is scarce and fresh vegetables are often a luxury, the people have turned resourcefulness into culinary art. One of the finest examples of this ingenuity is Gatte ki Sabzi—a beloved Rajasthani dish made not from vegetables, but from gram flour (besan). These spiced, boiled dumplings cooked in a yogurt-based curry are a staple of Rajasthani cuisine, known for their bold flavor and rustic charm.

Whether served in a royal thali or a humble village home, Gatte holds a special place in the heart of every Rajasthani meal. Over time, many variations of the dish have emerged—Masala Gatte, Shahi Gatte, and even Gatte Pulao—each reflecting the creativity of Rajasthani home cooks.

Ingredients for Gatte ki Sabzi

For the gatte (dumplings):

• 1 cup gram flour (besan)
• 1 tbsp yogurt
• 1 tsp carom seeds (ajwain)
• 1 tsp red chili powder
• ½ tsp turmeric
• 1 tbsp oil
• Salt to taste
• Water for kneading

For the curry:

• 1 cup curd (yogurt) – well whisked
• 1 tbsp gram flour (to prevent curd from curdling)
• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp red chili powder
• 1 tsp mustard seeds or cumin seeds
• A pinch of asafoetida (hing)
• 1–2 dried red chilies
• 2 tbsp oil or ghee
• Salt to taste
• Water as needed

Steps for Making Gatte ki Sabzi

Step 1: Prepare the Gatte Dough

1. In a mixing bowl, combine besan, ajwain, salt, turmeric, red chili, yogurt, and oil.
2. Add a little water and knead into a firm but smooth dough.
3. Divide the dough into 4–5 equal parts and roll into long, cylindrical logs (about finger-width).

Step 2: Boil the Gatte

1. In a deep pan, bring 4 cups of water to a boil.
2. Gently drop the gatte logs into the water and boil for 10–12 minutes or until they float and feel firm.
3. Remove them and let them cool slightly before slicing into ½-inch thick discs.
4. Save the water—they add flavor and can be used in the curry!

Step 3: Make the Curry

1. Whisk together the curd, gram flour, turmeric, coriander powder, and chili powder.
2. Heat oil in a pan. Add mustard seeds/cumin, hing, and dried red chilies.
3. Lower the heat and add the curd mixture slowly, stirring constantly to prevent curdling.
4. Cook until oil separates slightly and the curry thickens.
5. Add reserved gatte water to adjust consistency, then gently stir in the boiled gatte slices.

Step 4: Simmer and Serve

Let the curry simmer for 5–10 minutes on low heat, allowing the gatte to absorb the flavors. Garnish with fresh coriander (optional) and a drizzle of ghee for added richness.

Serving Suggestions

• Serve hot with steamed rice, bajra roti, or missi roti
• Add a side of papad, pickle, and buttermilk for a complete Rajasthani experience
• Gatte curry also pairs beautifully with jeera rice or Rajasthani pulao

Tips for Perfect Gatte

• Use fresh besan for best texture and flavor.
• Keep the curry on low heat while adding curd to prevent splitting.
• You can shallow-fry the sliced gatte before adding them to the curry for a slightly crisp texture.

Tradition in Every Bite

Gatte ki Sabzi is more than just a dish—it’s a legacy. It tells a story of how communities adapt, innovate, and create culinary treasures using simple ingredients. Whether you’re new to Indian cooking or a seasoned enthusiast, making Gatte at home connects you to the earthy, robust spirit of Rajasthan.