Gatte ki sabji is a traditional Rajasthani curry recipe with tender besan (gram flour) dumplings cooked in spicy yogurt-based gravy known a besan kadhi. You will be amazed that a curry so good is made with a handful of ingredients found in your pantry. Therefore, it is a great option on the menu if you run out of fresh vegetables. Video Recipe!

If you are looking for more pantry-friendly Marwadi recipes then you have to try this moth bean kadhi, dal dhokli, and this Rajasthani khatti meethi dal.

Growing up in a Marwari family, besan gatta was on the menu every week! I simply love gatte ki sabzi with rotis and a whole lot of extra gravy with rice. Trust me, you won’t miss fresh veggies at all. As I am Jain, we make gatte ki sabji without onion and garlic. This recipe is ideal for Chaumasa, tithis and paryushan as well. If you are looking to indulge in an authentic Rajasthani thali then you will definitely find gatte ki subzi in your meal.

I had made this traditional Marwari thali sometime back for my friends. It has dal bati, gatte ki sabji, aloo pyaas masala, lehsun chutney, malpua,  churma, and gatta pulao. Let me know if you want to see these authentic Rajasthani recipes and I will be happy to share detailed posts on the same.

Uses Basic Pantry Ingredients + Yogurt

Indian curries heavily rely on tomato, onion, and garlic, surprisingly this curry has none of them. A simple spiced yogurt-based curry is here to steal your heart. Gatte ki sabji is made more than one way, and every version is delicious. Some make it boiled, some make it fried, and some stuff it with masala. You can season it with onion garlic too. Today I am sharing a simple Jain besan gatta recipe with you – the boiled version!

Besan

Besan is the main ingredient to make gatta. Please do not substitute it with wheat flour or any other atta.

What kind of besan to use?

In India, chana dal besan is widely used popularly known as gram flour. It is different from chickpea flour which is more popular in the United States. But they are easily interchangeable. So, you can use whatever is on hand. If you have stomach gas issues then use moong dal besan.

Yogurt

Homemade or store-bought yogurt/ curd works to make the gravy part for this sabji. Make sure that the yogurt is a bit sour. This imparts an authentic khatta taste to this gatte ki sabji.

Ghee

Ghee is a key ingredient to make Rajasthani delicacies. Most of the dishes in this cuisine uses ghee instead of oil for cooking. Stick to shudh desi ghee for the best tasting gate ki sabji. You can use oil but that will be a compromise on the flavor.

All you need is Basic Indian Spices

You do not need any garam masala or kitchen king to add flavor. Handful of basic masalas go a long way here. Basic Indian spices like red chili powder, turmeric, coriander, salt, cumin are used here. As this recipe heavily depends on besan which can be gastric sometimes, ajwain is added too.

It’s all about the ghee tadka

The glossy red tadka is a mandatory thing in our cuisine. It is a final finishing touch to any sabzi we Marwaris make and it does make a huge difference in taste. So if you want to keep this sabji authentic then please put some tadka on the top.

3 Easy Steps to make gatte ki sabzi recipe.

1.Make a stiff dough

For making the gatte, take gram flour in a bowl, add turmeric, red chili powder, salt, coriander powder. Crush ajawin between your palms and add it. Mix the flour well. Now add the ghee and start rubbing the flour well until coated with ghee. Slowly add lukewarm water 2 tablespoons at a time to make a stiff dough.

Divide the dough into equal portions and shape each into long cylindrical/ barrel shape logs approx. ¾th inch thickness. You can make thicker gattas if you prefer that way.

2. Boil the gatta logs.

Now slowly add these barrels into the boiling water one at a time. Place a lid on the top of the pot and let them cook for about 12-15 minutes on medium heat. Once cooked, the gatta barrels will develop blisters on the outside and turn much lighter in color. However, if you are making thicker barrels, it will take additional 5 minutes to cook.

Switch off the flame and take out the gattas carefully with a slotted spoon in another bowl. Take out some boiled water too and add it to the gatta bowl. This will ensure that the gattas remain soft throughout and won’t dry out before putting them in the gravy. Do not discard the rest of the water. We will use it all while preparing the gravy.

Let it cool for about 5 minutes and then start cutting the barrel into ½” discs. These discs are known as gatte. Smash a few gattas between your fingers. This will make an amazing masala later on.

3. Make the yogurt spiced gravy

• Keep reserved gatta water (the water in which we boiled gatta). Heat ghee in a pan, add cumin, hing, and sauté for 3-5 seconds on medium heat.
• Now lower the heat and add in the red chili powder, turmeric, coriander powder. Mix constantly for 5 seconds and add the reserved ¼th cup boiled gatte ka pani in it.
• Now switch off the flame and take out few tablespoons of tadka. We will add it just before eating it.
• Now turn on the heat to very low and add the beaten yogurt. Quickly whisk it constantly with one hand for about 30 seconds. This will prevent the yogurt to curdle.
• Add in the cut gattas, salt and stir well. Next, cover the pan with a lid and cook on low to medium heat for 10 minutes, stirring once or twice in between. Now open the pan, you will see the beautiful tadka floating up.

• Add in crushed kasoori methi and cook for 1 more minute. Switch off the flame. The gatta curry will be on the thinner side. Do not worry, it will thicken in minutes once it starts cooling.
• If gatta curry thickens a lot, feel free to aa some water and simmer it for few minutes. I add the reserved tadka for me and my husband just before serving. This way the kids eat a less spicy version.
• Serve this besan gatte ki sabji warm with roti or rice.

Easy Variation of Gatte ki sabji

If you consume onion and garlic, you can add them when making the gravy for the gatta. Saute it well. Add in the masalas and proceed with the recipe.

How to make soft melt in mouth gatta dumplings?

Moyan or fat in the form of ghee is essential to make gattas soft. If you are too conscious about the calories can swap a little ghee with yogurt as well. I will be listing the substitutes in the notes.

The secret to making smooth masala kadhi for gatta

The steamed chickpea flour dumplings aka gatta are cooked in the smooth spiced yogurt sauce. The gravy is like a thicker version of kadhi. Many newbies can get the yogurt easily curdled in the process of cooking. The tip that I am sharing with you to avoid any separation of yogurt is very important because it can make or break the gravy part.

Once you make the tadka, don’t forget to add ¼ th cup of water to it. Now switch off the gas. Take out some tadka and reserve to pour on towards the end if desired. After a few seconds add in the beaten yogurt with one hand and constantly stirring with another. This way yogurt will never curdle. Now you can switch on the gas and let the kadhi cook on the low flame for a minute, stirring occasionally.

Tips to make a successful authentic gatte ki sabji

1. Do not cut back on any ghee mentioned in the recipe, trust me I am using lesser than what my mom-in-law uses.
2. Make a stiff but smooth dough for gatta
3. Add the prepared gatta barrels only when the water starts boiling.
4. Reserve a bit of tadka in the beginning itself to avoid making double tadka.
5. Follow the tip above on how to avoid yogurt to curdle.

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Rajasthani Recipes that you should try –

Whole Wheat Jaggery Malpua

Dal Ki Kachori

Rajasthani Khoba Roti

Lapsi ( Cracked Wheat Sweet)

Gatte Ki Sabji Recipe

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5 from 7 votes

Jain Gatte Ki Sabji

Gatte Ki Sabji is an authentic Rajasthani dish made with besan gatta and yogurt kadhi. A Jain recipe for you without onion and garlic.

Course lunch/ dinner

Cuisine Indian, Indian - rajasthani/ marwari

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Adjustable Servings -4

Author Khushboo

Ingredients

• 1 cup Gram flour besan *
• ½ teaspoon kasoori methi optional
• ¼ teaspoon turmeric powder
• ½ teaspoon red chili powder lal mirch
• ½ teaspoon coriander powder
• ½ teaspoon carom seeds ajwain
• Salt to taste
• 2.5 tablespoons melted ghee
• ¼ cup plus 1 tablespoon lukewarm water, or more depending on the flour

For boiling gatta

• 2.5 cups water
• Prepared gatta dough barrels

For gatte ki gravy/kadhi

• 2 tablespoons ghee
• ½ teaspoon cumin seeds
• Pinch of hing
• ¼ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1.5 teaspoon red chili powder
• ¾ cup yogurt homemade or store-bought but smooth and lump-free.
• Reserved boiled water from gattas use divided as needed
• Salt to taste
• ½ teaspoon kasuri methi dry fenugreek leaves (optional)

Instructions

• Add water to a deep pot, cover and bring it to a boil. Meantime while the water comes to a boil, let us make the gatta dough.
• For making the gatte, take gram flour in a bowl, add turmeric, kasoori methi, red chili powder, salt, coriander powder.
• Crush ajwain between your palms and add it. Mix the flour well.
• Now add the ghee and start rubbing the flour well until coated with ghee.
• Slowly add lukewarm water 2 tablespoons at a time to make a stiff dough.
• Divide the dough into equal portions and shape each into long cylindrical/ barrel shape logs approx. ¾th inch thickness. You can make thicker gattas if you prefer that way.
• Now slowly add these barrels into the boiling water one at a time. Place a lid on the top of the pot and let them cook for about 12-15 minutes on medium heat.
• Once cooked, the gatta barrels will develop blisters on the outside and turn much lighter in color.
• However, if you are making thicker barrels, it will take additional 5 minutes to cook.
• Switch off the flame and take out the gattas carefully with a slotted spoon in another bowl.
• Take out some boiled water too and add it to the gatta bowl. This will ensure that the gattas remain soft throughout and won’t dry out before putting them in the gravy.
• Do not discard the rest of the water. We will use it all while preparing the gravy.
• Let it cool for about 5 minutes and then start cutting the barrel into ½” discs. These discs are known as gatte.
• Smash a few gattas between your fingers. This will make an amazing masala later on.

For the gravy part

• Keep reserved gatta water (the water in which we boiled gatta)
• Heat ghee in a pan, add cumin, hing, and sauté for 3-5 seconds on medium heat.
• Now lower the heat and add in the red chili powder, turmeric, coriander powder.
• Mix constantly for 5 seconds and add the reserved ⅓rd cup boiled gatte ka pani in it.
• Now switch off the flame and take out few tablespoons of tadka. We will add it just before eating it.
• Now turn on the heat to very low and add the beaten yogurt. Quickly whisk it constantly with one hand for about 30 seconds. This will prevent the yogurt to curdle.
• Add in the cut gattas, salt and stir well.
• Next, cover the pan with a lid and cook on low to medium heat for 10 minutes, stirring once or twice in between. Now open the pan, you will see the beautiful tadka floating up.
• Add in crushed kasoori methi and cook for 1 more minute. Switch off the flame.
• The gatta curry will be on the thinner side. Do not worry, it will thicken in minutes once it starts cooling.
• If gatta curry thickens a lot, feel free to aa some water and simmer it for few minutes.
• I add the reserved tadka for me and my husband just before serving. This way the kids eat a less spicy version.
• Serve this besan gatte ki sabji warm with roti or rice.

Step by Step video of the recipe -

Notes

How to make soft melt in mouth gatta dumplings?

Moyan or fat in the form of ghee is essential to make gattas soft. If you are too conscious about the calories can swap a little ghee with yogurt as well. I will be listing the substitutes in the notes.

The secret to making smooth masala kadhi for gatta

• The steamed chickpea flour dumplings aka gatta are cooked in the smooth spiced yogurt sauce. The gravy is like a thicker version of kadhi. Many newbies can get the yogurt easily curdled in the process of cooking.
• The tip that I am sharing with you to avoid any separation of yogurt is very important because it can make or break the gravy part.
• Once you make the tadka, don’t forget to add ¼ th cup of water to it. Now switch off the gas. Take out some tadka and reserve to pour on towards the end if desired.
• After a few seconds add in the beaten yogurt and immediately start stirring constantly. This way yogurt will never curdle. Now you can switch on the gas and let the kadhi cook on the low flame for a minute, stirring occasionally.

Tips to make a successful authentic gatte ki sabji

1. Boiling water depends on the size of the pot used. You need only enough water for the gattas to submerge.
2. Do not cut back on any ghee mentioned in the recipe, trust me I am using lesser than what my mom-in-law uses.
3. Make a stiff but smooth dough for gatta
4. Add the prepared gatta logs only when the water starts boiling.
5. Do not discard the water after boiling, it will be used to make the gravy.
6. Reserve a bit of tadka in the beginning itself to avoid making double tadka.
7. Follow the tip above on how to avoid yogurt to curdle.
8. Keep the sabji on the thinner side. The gravy will thicken a lot once cooled. If you have leftovers then rehydrate it with some water.

Easy Variation of Gatte ki sabji

If you consume onion and garlic, you can add it when making the gravy for the gatta. Saute it well. Add in the masalas and proceed with the recipe.

Possible Substitutes that work

• Swap 1 tablespoon ghee with 2 tablespoons yogurt when making the gatta dough.
• Ajwain is used to reduce gastric problems, skip if unavailable.

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