Gatte ki Sabzi
An authentic vegetarian recipe from Rajasthan, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
200g Besan (chickpea flour)
300g Curd (sour yogurt)
20ml Oil (for dough)
30ml Oil (for curry)
3g Carom seeds (ajwain)
5g Red chilli powder
3g Turmeric powder
8g Coriander powder
4g Fennel powder (saunf)
4g Cumin seeds
3g Mustard seeds
2piece Dried red chillies
1g Asafoetida (hing)
15g Ginger-garlic paste
3g Garam masala
15g Coriander leaves
6g Salt
400ml Water
18 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
**Make the gatte dough:** Mix besan with carom seeds, half the red chilli powder, half the turmeric, a pinch of salt, and oil. Add water gradually and knead into a stiff, smooth dough — stiffer than chapati dough.
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**Shape the gatte:** Divide the dough into 4 portions. Roll each into a long cylinder about 1.5 cm in diameter. The cylinders should be smooth and even.
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**Boil the gatte:** Bring a large pot of salted water to a boil. Add the besan cylinders and cook for 8–10 minutes until they float to the surface and are cooked through. Remove and let cool slightly.
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**Cut the gatte:** Cut the boiled cylinders into 2–3 cm pieces. Reserve the boiling water — it will be used in the curry.
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**Prepare the curd base:** Whisk sour curd until smooth. Add remaining turmeric, red chilli powder, coriander powder, and fennel powder. Mix well.
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**Make the tempering:** Heat oil in a pan. Add mustard seeds, cumin seeds, dried red chillies, and asafoetida. Let them splutter.
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**Add ginger-garlic paste:** Add ginger-garlic paste and cook for 2 minutes until fragrant.
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**Add the curd mixture:** Reduce heat to low and add the spiced curd mixture slowly, stirring continuously to prevent curdling. Cook on low heat for 5–6 minutes, stirring frequently.
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**Add gatte and water:** Add the cut gatte pieces and the reserved boiling water. Stir gently and bring to a simmer. Cook for 8–10 minutes until the curry thickens and the gatte absorb the flavours.
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**Finish:** Add garam masala, taste and adjust salt. Garnish with fresh coriander leaves. Serve hot with bajra roti or steamed rice.
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Chef's Tips
The gatte dough must be stiff — a soft dough produces gatte that fall apart during boiling; the dough should be firm enough to roll into smooth cylinders.
Always add the curd on low heat and stir continuously; high heat or stopping stirring will cause the curd to curdle and the curry will look broken.
Reserve the water used to boil the gatte — it is starchy and flavourful and adds body to the curry.
Sour curd is essential for authentic Rajasthani Gatte ki Sabzi; fresh sweet curd will make the curry bland and lacking in character.
About This Dish
Gatte ki Sabzi is a traditional vegetarian dish from Rajasthan, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The gatte dough must be stiff — a soft dough produces gatte that fall apart during boiling; the dough should be firm enough to roll into smooth cylinders. - Always add the curd on low heat and stir continuously; high heat or stopping stirring will cause the curd to curdle and the curry will look broken. - Reserve the water used to boil the gatte — it is starchy and flavourful and adds body to the curry. - Sour curd is essential for authentic Rajasthani Gatte ki Sabzi; fresh sweet curd will make the curry bland and lacking in character.
Category
Vegetarian
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium