Rajasthani gatte ki sabji

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Rajasthani gatte ki sabji


Cooking Time

Preparation Time :15 Min

Cook Time : 15 Min

Total Time : 30 Min


Serves : 4
  • 1 cup chickpea flour (besan)

  • 2 pinch asafoetida (hing)

  • 1 tsp turmeric powder (haldi)

  • 1 tsp red chilli powder

  • 2 tsp salt or as per taste

  • 9 tbsp oil

  • 1 cup curd

  • 1/4 tsp garlic paste

  • 1.5 tsp cumin seeds (jeera)

  • 1/2 tsp coriander powder (dhania powder)

  • 1/4 tsp garam masala

  • 1/2 tsp crushed coriander seeds

  • 1/2 tsp dry fenugreek leaves (pan methi)


  • Take Besan in a mixing bowl. Add 1/2 Tsp Turmeric Powder, 1/2 Tsp Red Chili Powder, a pinch of hing, cumin seeds, coriander seeds, pan methi and 1 Tsp salt. Mix all these ingredients while still in dry form.
  • Add 3 tbsp oil. Mix and rub the flour between your hands to coat it completely with the oil.
  • Gradually add water and knead smooth and stiff dough.
  • Grease your palms with oil, divide it into 7-8 equal portions and roll each portion into 1/2 inch thick cylindrical shape.
  • Boil 3 cups water in a pan over medium flame. When it comes to rolling boil, add cylindrical rolls in it.
  • Cook until they start to float on the surface of water for approx. 10-15 minutes. Turn off flame.
  • Remove cylindrical rolls from water and transfer to a plate. Keep remaining water for making gravy. Cut them into 1/2-inch long pieces. Gattas are ready.
  • In a pan or kadai heat oil. Add cumin seeds, asafoetida, garlic paste. Saute for 1 minute.
  • Combine all the dry masalas in a small bowl (Except garam masala) add required water to make semi thick paste. Add the paste to the pan and saute for 1 minute on low flame don't burn the masala.
  • Add beaten curd and add it slowly to the masala. Add gattas. Mix well and cook the mixture until oil comes on the surface for approx. 1-2 minutes.
  • Add water to adjust the consistency. Stir well and bring it to boil over medium flame.
  • Cook until gravy becomes medium thick for approx. 5-7 minutes. Stir gently in between to prevent sticking. If required, add more water and cook again for 3-4 minutes. switch off the flame add finely chopped coriander leaves and mix it.
  • Serve hot with chapati, Sliced onions and rayta. Enjoy 😊