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Gatte ki Sabji – Rajasthani Yogurt Gravy with Besan Dumplings

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Adjust Servings:
For the Besan Gatta (Chickpea Dumplings)
1 cup Besan or Chickpea flour
1/4 tsp Tumeric powder
1/2 - 3/4 tsp Red Chilli powder or as per your taste
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garam masala powder
Salt to taste
as required Oil and water
For the yogurt gravy
1 cup Yogurt or dahi
1 Green chilli or as per your spice preference
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/8 tsp Heeng or Asafoetida
1/2 tsp Coriander powder
3/4 tsp Garam masala powder
Salt as per taste
Oil and water as required

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Gatte ki Sabji – Rajasthani Yogurt Gravy with Besan Dumplings


Chickpea dumplings served in a medium spicy yogurt based gravy. Serve with hot Indian flat bread; chapatis or rotis.

  • 1 hour
  • Serves 4
  • Medium


  • For the Besan Gatta (Chickpea Dumplings)



What is Rajasthan well known for besides its rich heritage, royal palaces and the vast desserts?

You got it! FOOD.

Rajasthan is the dessert state of western India which attracts a lot of tourists for its beautiful palaces, forts and the lovely cuisine. The traditional Rajasthani cuisine is rich in taste and most dishes range from mild to spicy. The recipes here are quite different from the rest of the country, partially due to the availability of minimum fresh ingredients in the olden times due to lack of water. Hence the use of non-perishable ingredients like various flours to make gatttas, baatis, vadis/badis and adding to the curries, different pulses and milk products. Curries are also simple with few ingredients and lot of different spices. Over time, with availability of all the fresh ingredients recipes have modified, but the flavour and taste hasn’t change.

Dal Baati , Churma, Gatte ki Sabji , Ker Sangri , Mirchi Wada , Kanda Kachori are a few delicious Rajasthani recipes loved by all. Today’s recipe is Gatte ki Sabji – a yogurt based gravy which could be spicy, with gatte – chickpea / besan dumplings in it. You may find a lot of variations to this recipe available over the internet. But I have had a chance to visit various parts of this beautiful state of Rajasthan where I have tasted this recipe a few times. Since my husband grew up there, my mom-in-law has taught me her recipe for Gatte ki Sabji which is quite simple. While I have already posted that for you, today I am sharing with you the more authentic version of the Gatte ki Sabji. Hope you like it.

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Make the gatta

In a large mixing bowl, add all the dry ingredients and whisk them together to combine well.

Add a spoonful of oil and little water, and knee a soft dough. Add water as required, only little at a time till you get the soft dough.

Once the dough is ready, divide it into small portions, so much that each portion will be rolled into a sausage (as shown in the picture).

Grease your palms, take a small portion of dough and roll them into sausage shaped rolls. Roll all the portions similarly.


Cooking the gattas

Gattas can be boiled or fried. Personally I liked the boiled ones, since they soak well into the curry and absorb all the flavours of the curry into them. But few people may like the deep fried ones. Choice is yours. They taste equally delicious.

In a shallow pan/pot, pour enough water for all the rolls to submerge. Then bring this water to boil.

Once the water begins to boil, lower the flame and slowly slide each roll into the water. The water is boiling hot, so you may want to be very careful while following this step.

Cook them for good 10 minutes. When done, the rolls will float and surface the water. Thats the right time to drain them from the water and transfer into a plate to cool down for a few minutes. Reserve the water (do not discard) for the curry or you can use it in any other recipe as well.

Once the rolls have cooled down, cut them into small chunks called the gattas.

Now lets make the gravy.


Making the gravy

In a kadhai, heat a tbsp of oil on a medium flame. Add mustard seeds. Once they splutter add cumin seeds.

Lower the flame and then add green chilli and ginger-garlic paste and sauté for 2 minutes. Then add heeng (asafoetida) and the dry spices and sauté.

Whisk the yogurt adding little water to it. Then slowly pour it into the kadhai. Chances are that the masala tadka may splutter all over, hence keep stirring while you add the yogurt to the kadhai.

TIP: Add a tsp of besan the yogurt along with little water while you whisk it before adding to the kadhai. This will help the gravy to thicken and prevent the yogurt gravy from curdling.

Stir well. Adjust the consistency of the gravy with water and add salt to taste. Let the gravy begin to boil on low flame.


Adding gattas to the gravy

Once the gravy begins to boil, add the gattas to it. Cook on low flame for 2 minutes. Garnish with chopped fresh coriander leaves and serve hot with chapatis / rotis (Indian flatbread) or jeera rice.


Minal is a designer, mother, cook, dancer, enthusiast and a creative soul. She is the founder of foodatarian.com.

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