gatte ki sabji

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gatte ki sabji


Cooking Time

Preparation Time :10 Min

Cook Time : 25 Min

Total Time : 35 Min


Serves : 4
  • 3/4 cup besan (Bengal gram flour)

  • 1 tsp chilli powder

  • 1 tbsp curd

  • 2 tbsp oil

  • 1 - 2 tsp salt to taste

  • 1 pinch of Asafoetida

  • 1/2 Ginger , finely chopped

  • 1 tsp Mint leaves, chopped

  • 1/4 Tbsp Baking soda

  • 1/2 tsp Dhania powder

  • 1 Tbsp Ghee

  • 5 Guntur chillies

  • 1 Onion, finely chopped

  • 8-10 Cloves

  • 1 piece Cassia

  • 5-6 cloves Garlic, finely chopped

  • 1 Green chilly (slit)


  • Dry roast the zeera and then grind it in a mortar and pestle.
  • In a bowl mix the besan, spices and zeera togethar to make the mixture for the gattas.
  • Add to this the ginger and mint leaves.
  • Add about 1 and 1/2 Tbsp of curd into the besan mixture along with the soda.
  • Start to knead it like a dough. Add more curd if its too dry. Be careful not to add too much.
  • Add a couple of drops of oil to make it easier to handle.
  • Once you get the dough to a good consistency where it can be easily handled, you can now just divide it and roll them out into long thin strips.
  • Now boil this rounded strips in some water in a pan.
  • They will be very delicate so handle them with extreme care. Once done take them out.
  • Now cut the long strips into smaller pieces and deep fry these pieces. You can shape the gattas as you like.
  • Once they are nice and golden brown take them out and now prepare the base of this curry.
  • reserve the oil
  • In a pan add 1 Tbsp of the oil in which the gattas were fried. Add to that 1 Tbsp of ghee.
  • Add the chillies and zeera to the oil and let it brown.
  • Now add the onions and saute.
  • Now add the onions and saute.
  • Add the cloves, cassia, and garlic. Saute well.
  • Now add the powdered spices like turmeric, dhania powder, heeng, red chilly powder.
  • Now just toast the spices. Add a pinch of salt.
  • Now add some water to de-glaze the pan and lift the spices. (
  • Now use the curd that was left earlier from the gattas and add it to this masala. Add it little by little.
  • Add a green chilly.
  • Mix all the curd well with masalas.
  • Once you see the oil coming up to the surface add the gattas.
  • Mix well. Add the coriander leaves.
  • Let it simmer for about 5-7 minutes for the flavors to concentrate.serve hot