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Gatte Ki Sabji (Rajasthani Cuisine)

Gatte Ki Sabji (Rajasthani Cuisine)

Gatte Ki Sabji

Gatte Ki Sabji is a traditional dish from Rajasthan. These steamed gram-flour dumplings are cooked in a spicy gravy. This mouth-watering dish will complement any meal. Enjoy Gatte Ki sabji with roti or plain rice. The recipe is also vegan and gluten free.
4.60 from 10 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 people


For Gatte

  • 2 cups besan gram flour
  • 4 Tbsp oil canola or vegetable oil
  • 1 tsp salt
  • 1 tsp red chili powder adjust to taste
  • 1/8 tsp asafetida hing, asafetida is gluten free spice, but asafetida powder contains some wheat flour, gluten free asafetida, is available on amazon.

For Gravy

  • 3 Tbsp oil
  • 1/8 tsp asafetida hing
  • 1 tsp fennel seeds saunf
  • 2 bay leaves tejpat
  • 2 dry red chilies
  • ½ tsp red chili powder
  • 1/2 tsp turmeric haldi
  • 1 tablespoon coriander powder dhania
  • 1 tsp salt
  • 1 Tbsp Kasuri Methi
  • 1 tsp mango powder amchoor
  • 1/2 tsp garam masala


  • Mix all the ingredients for gatte together and make a stiff dough, using water as needed. You will need about 1/3 cup of water. Knead the dough well, let it rest for 10 minutes. Divide the dough into 8 parts and roll them in calendar about half inch thick.
  • Bring about 4 cups of water to boil in a pan on medium high heat. Gently drop the Gatte logs in boiling water. After it comes to boil, cover the pan and reduce the heat to medium low, and cook them cover for about 12-15 minutes’ gate should be floating on the top and will have bubbles all around.
  • Take them out from water and save the water, this will be used for making gravy. let them cool for few minutes and cut them in about half inch-thick slices.
  • Heat the oil in heavy bottom pan over medium heat, add fennel seeds, asafetida, red chilies stir and add Gattes, stir-fry for about 4-5 minutes until they are light golden brown.
  • Add bay leaves, chili powder, turmeric, coriander powder, and salt, stir-fry for about 2 minutes.
  • Add the water we saved, and Kasuri Methi boil for about 10 minutes over low medium heat, covered. This is the time add more water to adjust the thickness of the gravy. As Gatte Ki Sabji will cool off it gravy will become thick.
  • Turn off the heat and add mango powder, and garam masala, Gatte Ki Sabji is ready to serve.
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22 thoughts on “Gatte Ki Sabji (Rajasthani Cuisine)

  1. 5 stars
    This was so so so good, Manjula! I could not stop snacking on the leftovers. It is amazing how the spices merge together so well. Thank you for a delicious recipe!

  2. Simple and super tasty,Manjula.I usually follow your recipes and each time I feel they are the best!Your presentation is so nice that one feels inspired to try the recipe instantly.Thank you.

  3. 5 stars
    Manjula, Loved it, I made it for the first time as a very small batch and it was a super hit. I have been ordered by my family to make it frequently.

      1. 5 stars
        I would wonder if making your own powder with a grinder and the beans would do the trick, or get the canned garbanzo beans and make into a thick dry paste?
        This recipe had me drooling and drooling! Can’t wait to make it! Thank you Manjula!

    1. SD, you can grind the roasted black grams (the ones used for snacking).. it’s easily available everywhere… Just remove the covering of the roasted black grams and make your own besan for the sabji..

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