Gatte Ke Kadhi

Gatte Ke Kadhi

Gatte Ke Kadhi

Steamed gram-flour dumplings cooked in spicy gravy is a popular dish from the Indian state of Rajasthan. This mouth-watering dish will
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Course rice
Cuisine Indian
Servings 4 people


For the Gattes

  • 1 1/4 cups besan (gram flour) (available in Indian grocery stores)
  • 1/2  teaspoon chili powder adjust to taste
  • 1/2  teaspoon salt
  • 1/8 teaspoon turmeric (haldi)
  • 3 tablespoons yogurt (dahi)
  • 3 tablespoons oil

For the kadhi

  • 1 cup yogurt (dahi)
  • 1 tablespoon besan (gram flour)
  • 1/4 teaspoon turmeric powder (haldi)
  • 1/4  teaspoon chili powder adjust to taste
  • 1 tablespoon coriander powder (dhania)
  • 1 teaspoon salt adjust to taste
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds (jeera)
  • 1/2  teaspoon mustard seeds (rai)
  • 1/8 teaspoon asafetida (hing)
  • 4 whole red chilies
  • 1 bay leaf (tejpat)
  • 1 black cardamom optional
  • 1/2  teaspoon paprika (dagi mirch)

For Garnish

  • 2 tablespoons chopped cilantro


For Gattes

  • Mix all the ingredients in a mixing bowl and gather into a soft dough, adding a little water if needed.  At this point the dough will be a bit sticky; wetting your fingers with oil or water will help. 
  • Divide the dough into four or five parts. Roll each one between your palms into a long, smooth log, approx. five” in length and ¾” in diameter. You will need to oil your palms to prevent the dough from sticking.
  • Bring three cups of water to a boil in a pot.  Gently drop the gatte logs into the boiling water and cook for four to five minutes, or until they begin to float up to the surface.
  • Remove the cooked Gatte logs from the water and let them cool.
  • Slice the logs into approx. ¾ inch pieces. Set the Gatte aside.

For The Kadhi

  • Mix yogurt and gram flour into a smooth paste. Add turmeric, chili powder, and coriander powder to the yogurt paste.
  • Pour the oil into a saucepan over medium heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks immediately, the oil is ready. Add the cumin seeds, mustard seeds, and asafetida.
  • When seeds crack add the whole red chilies, bay leaf, cardamom, and paprika. Stir for a few seconds.
  • Pour in the yogurt paste and stir for two minutes. Add three cups of water and stir until the gravy comes to a boil. Add salt to taste.
  • Add the gatte to the gravy. Cover and cook over low-to-medium heat for 20 minutes or longer. Turn off the heat.
  • Add cilantro and cover the pot for a few more minutes.
  • Now you are ready to serve!


Other Suggestions
  1. A slice of gatte can be cooked in advance and added to the gravy later.  Gatte can be frozen for up to a month or refrigerated for a few days.
  2. Slices of gatte are used to make a wide variety of dishes, including subji (cooked dry vegetables), rice pulao, etc.
  3. A slice of gatte can be fried and served as a snack.
  4. A slice of gatte can be used to make raita (mixed with yogurt).
Tried this recipe?Let us know how it was!

Introduction to Gatte ki Kadhi

Gatte Ke Kadhi is a traditional North Indian dish made primarily with chickpea flour (besan) dumplings cooked in a tangy yogurt-based curry/gravy. The dish is gluten-free and suitable for individuals observing a gluten-free diet. It is often prepared during festive occasions like Karwa Chauth, a Hindu festival where married women fast for the well-being and longevity of their husbands. The addition of lentils (Dal) and vegetables enhances the nutritional value of the dish, making it a wholesome and flavorful option for a vegetarian meal. 

Gatte ki kadhi, also known as gatta kadhi or gatte ki sabji, is a traditional Rajasthani dish that combines chickpea flour dumplings (gatte) with a tangy yogurt-based curry (kadhi). This hearty and flavorful dish is a staple in Rajasthani cuisine and is often enjoyed with rice or roti. In this recipe, we’ll show you how to make Rajasthani gatte ki kadhi from scratch, so you can enjoy the authentic flavors of Rajasthan in the comfort of your own home.

Step 1: Preparing the Gatte:

To start, we’ll prepare the gatte, which are the chickpea flour dumplings that give this dish its unique texture. In a mixing bowl, combine chickpea flour (besan), yogurt, salt, red chili powder, turmeric, and a pinch of asafoetida (hing). Knead the mixture into a smooth dough, adding water as needed to achieve the right consistency. Divide the dough into small portions and shape them into cylindrical dumplings.

Step 2: Boiling the Gatte:

Next, we’ll boil the gatte to cook them through before adding them to the kadhi. Bring a pot of water to a boil and gently add the gatte to the boiling water. Let them cook for about 10-12 minutes, or until they float to the surface and are cooked through. Once cooked, remove the gatte from the water and set them aside to cool slightly.

Step 3: Preparing the Kadhi Base:

While the gatte are boiling, we’ll prepare the kadhi base. In a separate bowl, whisk together yogurt, chickpea flour, turmeric, red chili powder, and salt until smooth. This mixture will form the base of the kadhi and give it its creamy texture. Be sure to whisk out any lumps to ensure a smooth consistency.

Step 4: Tempering the Kadhi:

In a large pan, heat oil and add mustard seeds, cumin seeds, fenugreek seeds, and dried red chilies. Let the seeds splutter and release their aroma, infusing the oil with flavor. This tempering adds depth and complexity to the kadhi, enhancing its overall flavor.

Step 5: Cooking the Kadhi:

Once the tempering is ready, pour in the yogurt-chickpea flour mixture and stir well to combine. Add water to adjust the consistency of the kadhi and bring it to a gentle simmer. Let the kadhi cook for about 10-15 minutes, stirring occasionally, until it thickens slightly and the raw taste of the chickpea flour is cooked out.

Step 6: Adding the Gatte:

Once the kadhi is cooked to perfection, it’s time to add the boiled gatte to the curry. Carefully slice the gatte into bite-sized pieces and add them to the kadhi. Let them simmer in the kadhi for a few minutes to absorb the flavors of the curry and heat through.

Step 7: Finishing Touches:

Before serving, garnish the gatte ki kadhi with freshly chopped cilantro leaves for a pop of color and freshness. You can also sprinkle some roasted cumin powder on top for extra flavor. Serve the kadhi hot with steamed rice or roti for a comforting and satisfying meal.

Tips for Making Perfect Gatte Ki Kadhi:

Ensure the Gatte are Firm: Make sure the gatte dough is kneaded well to avoid any cracks or breakage while boiling.

Adjust the Consistency: If the kadhi is too thick, add more water to thin it out. If it’s too thin, let it simmer for longer to thicken.

Taste and Adjust Seasoning: Taste the kadhi before adding the gatte and adjust the seasoning as needed with salt, red chili powder, or other spices.

Variations of Gatte Ki Kadhi:

Vegetable Gatte Ki Kadhi: Add diced vegetables such as carrots, peas, and potatoes to the kadhi for added texture and nutrition.

Paneer Gatte Ki Kadhi: Substitute paneer cubes for the gatte to create a rich and creamy variation of the dish.

Spinach Gatte Ki Kadhi: Stir in chopped spinach leaves to the kadhi for a vibrant green color and earthy flavor.

Benefits of Including Gatte Ki Kadhi in Your Diet:

Rich in Protein: The combination of chickpea flour and yogurt in gatte ki kadhi provides a good amount of protein, essential for muscle repair and growth.

Probiotic Benefits: Yogurt used in the kadhi is rich in probiotics, which promote a healthy gut microbiome and aid digestion.

Nutrient-Dense: Gatte ki kadhi is packed with vitamins, minerals, and antioxidants from the spices and ingredients used, contributing to overall health and well-being.

Frequently Asked Questions (FAQs) about Gatte Ki Kadhi:

Q: Can I make gatte ki kadhi in advance?

A: Yes, you can make the kadhi base in advance and store it in the refrigerator for up to 2 days. Add the gatte and simmer just before serving.

Q: Can I freeze gatte ki kadhi?

A: While you can freeze gatte ki kadhi, the texture of the gatte may change slightly upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a few days.

Q: Can I adjust the spice level of gatte ki kadhi?

A: Yes, you can adjust the amount of red chili powder and green chilies according to your taste preferences. If you prefer a milder kadhi, reduce the amount of spice used.

For more delicious Rajasthani recipes, visit Manjula’s Kitchen. Explore a variety of traditional dishes from Rajasthan, including dal bati churma, laal maas, and more, to experience the rich flavors and culinary heritage of the region.

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61 thoughts on “Gatte Ke Kadhi

  1. Dear Manjula ji,

    Greetings from Hyderabad, India.

    Today I made Gatte ki Kadhi exactly as per your recipe and procedure. I just used cardamom sticks instead of black cardamom.
    My kadhi came out beautiful to look at, like yours and tasted amazing too.
    Thank you very much.
    Best wishes,
    Seema Agarwal

  2. Hello Manjula. I have made this kadhi before. But my son is allergic to besan. Would I be able to interchange maki atta (corn flour) for the besan in the kadhi successfully? I would like to try that so my son is able to eat with us. Thank you!

    1. Hello ! u can use Malka Masoor {orange dal} dal powder in place of Besan. My mother uses this as besan gets heavy for her. Dal powder is light and tastes a little bit different ,but u will get adjusted to it after sometime.Just wash the dal 2-3 times as usual and then spread it on any dupatta/cloth in the sun for about 2 days .test its crunchiness to see if it has dried.then dry roast a little to remove any moisture left, and then powder it.Then store it in an air tight container and use it in place of Besan as and when required. Hope ur problem is solved.Corn flour{Makki ka atta} is warm in nature and so u can’ t use it in summers.Moreover it will not be available in summers.

  3. Mommy I really do thank God for your life
    I always try your recipes and everyone loves them
    I am South African by the way tomorrow i will try the gatte ke kadhi
    and I will be sure to let you know how it went

  4. Dear Manjula aunty,
    I have just prepared this gatte and the gravy…and…my gravy turned out to be quite sour….I added little sugar….and no success…I added fresh cream and seemed to be fine…but I don;t know how the actual taste should be…you give me some tips how to make the gravy better if it is too sour….and the gattes should be soft when you take a bite or not ? please specify this as I am new into Indian cuisine 🙂
    Thank you very much, awaiting for your reply

  5. Dear Manjula Aunty, always wanted to try this dish and it was OK but kaddes were kinda hard and crumbly even after 40 minutes simmering in the gravy. I cooked them in the water for over 10 minutes first but after that they would break in half while I was taking them out. So the question is: do you knead the gram dough much? I did it only for a minute or so and it was quite hatd. What did I do wrong?
    BTW: great website. I will visit often. Namaste.

  6. Up until today I’d been using low fat/non fat yogurt and today I used full fat yogurt. It makes a tremendous difference, it’s much richer and fuller. So use the full fat yogurt and just do some extra exercise if you are worried about calories. 🙂

  7. Hello Manjula Ji,
    Thank You Very Much. You are website is very useful to me. I tried this recipe. Initially it was very difficult for me to make the dough as I added water and the consistency of the dough became very thin. It became watery and was not able to roll.
    I made the dough again and this time I didnt add anywater instead used oil where it was necessary.
    Dish came out very well. I guess it would taste better with Full Fat Yogurt as I used Fat Free Natural Yogurt which was not so good.

    Thanks a lot. I have planned to try out all the receipes in your website one after the other.

  8. Manjula ji, I had followed this recipe of gatte ki kadhi but the gattas were sticking to the teeth. Kindly guide. Pls note that i had taken out the gattas from boiling water after they had floated to the top.

  9. Hi Aunty,

    I being south Indian , always had a desire to learn north dish in a perfect way.
    I made Gatte ke Khadi. It came out really well. My husband loved it 🙂


  10. Thanks so much coz v r vegans and to keep on thinking and easy and wuick recipes i always turn on to ur site.

    Once again thanks for the wonderful recipes..keep adding!!!
    btw the gatte kadhi is awesome !!!!

  11. Hi Manjula–
    I made this tonight. The dumplings were fun to make and the flavor was great, but the gravy was very thin. I used homemade, whole milk yogurt. Do I need to hang the yogurt next time or can I just add less water or more besan flour when I make the initial mixture?

    We had it with rice, the Peas and Green Beans and a mango lassi.

    Thanks for the recipes!

  12. hi,

    I was wondering to deciside what t cook tonight as my friends are coming for dinner. I wanted to have them soming thing special as they have tested all my varities.

    with yr recipy i made delious gatta kadhi n they enjoyed it.


  13. Manjula ji,

    I was wondering if I can make the besan ke gatte without the oil. Will they turn out all right or will they be hard?

    I always crave for gatte but hesitate because they need so much oil. I would be grateful if you can help me out.

  14. Dear Manjula aunty,
    I tried this recipe and it came out well…The taste is similar to “Moor kuzhambu”, a south Indian dish…..

    What should be the consistency of the Ghatte ?…Should they be soft that it can be broken with hands or should they be chewable?..The one I made was not hard while eating but little hard to break with hands…Please let me know…

  15. Hi Manjula,

    I tried making the Gatte–I doubled the recipe thinking I could freeze half–but when I tried boiling them, it just became a thick hummusy soup. They weren’t really sticky when I was kneading them, so I added small amounts of water until it became more dough-like. I can’t figure out what I did wrong (other than the water, really).

    Help! What should I do?

    1. Simone,
      For some reason, some recipes are not good when you try to double them – at least my Mom has always told me this… not that the recipe itself isn’t good, but for what ever reason, doubling messes with things. Some receipes, you can do fine with but others not s much. Maybe this is one of those instances.

  16. Hi Manjulaji,

    I check ur website regularly.Have tried many of ur recipes. They all have
    come out very well.We do not eat onion and garlic,therefore ur recipes are
    very very precious to us. Thank You very much.

  17. Hi Aunty,

    Thank you for all the lovely recipes you post. My ghatte dough turned out to be a very wet, so I could not roll them the way you did. Is it because I added more curd than usual?


  18. Manjula, thank you for this web site! I have learned so much from you! I made this recipe last night along with some roti. It was fantastic! Thanks again and happy Diwali to you!

    1. Martin,

      You may try soy yogurt maybe? but you must know it’s not as sour as the regular yogurt. So you’ll need to adjust for tartness with some lemon/lime juice or a teaspoon of vinegar. I would give this a try and see how it goes. Hope this helps.

  19. Hi Manjula, I made these yesterday but the dough turned out drier than it looked in the video, I guess I put a bit more besan than I should in the mixture. If this happens again, is it better to add more yoghurt or oil?


  20. Hello Mrs Manjula

    I tried this recipe and I loved it. A1 I rate it. Thankyou for the recipe. The only thing that I did different was that I added a little bit more of yogurt because I like it tart and I added sugar to it. But I and my family throughly enjoyed this recipe. Best regards

  21. Auntyji,i hv been waiting for this recipe for a long time,my huby has asked me so many times to try to make gatte ki sabzee n i hv been telling him,wait,let auntyjii post it,i dont wanna make any mistake..will try it soon.

      1. Eleonora,

        Besan is actually flour made out of Bengal Gram. Bengal gram is a smaller, black chick-pea. It is also called as “kala chana” in India. Flavors of garbanzo beans (chick-peas) and bengal gram differ quiet a bit. To me Besan batter is more dense than chick-pea flour batter. You should be able to find it at ethnic stores or Indian/Pakistani grocery stores.

  22. Hi Manjulaji, I am a regular visitor of your website and truly enjoy your recipies. I wish to give you two time- tested tips on making GUTTA KADHI:
    1. Instead of using plain boiled water for gravy if you use the same water you have boiled Gattas in you will much deeper flavour.

    2. Before adding the Gattas if you shallow fry them in a little oil/dry fry, the gattas will be more flavourfull and have a crunchy bite to it.

    Thankyou for your lovely recipies. Happy Diwali to you and your Family

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