The Popular Rajasthani Gatte Ki Sabzi

This is a step-by-step Recipe for making at home authentic traditional Rajasthani Gatte ki Sabzi. The Gatte ki Sabzi, which make the use of Chopped Fried Besan Rolls added to a spicy gravy, which is prepared using a freshly prepared Masala.

The Gatte Ki Sabzi is a famous, most popular and much sought after main course dish in Dhabas & Restaurants, not only in Rajasthan but allover India.

The Marathi language version of this Gatte Ki Sabzi recipe and preparation method can be seen here – Rajasthani Gatte Ki Sabzi

Preparation Time: 45 Minutes
Serves: 4 Persons

For the Gatte
2 Cups Gram Flour (Besan)
2 Teaspoon Coriander-Cumin Seeds Powder
¼ Teaspoon Asafoetida
1 Teaspoon Red Chili Powder
¼ Teaspoon Turmeric Powder
1 Tablespoon Oil (hot)
a Pinch Soda-by-Carb
Salt as per taste
¼ Cup Oil for frying the Gatte

 Rajasthani Gram Flour Dumplings

Rajasthani Besan Ke Gatte

For the Gravy
2 Big Size Onion
1 Cup Curd
2 Medium Size Tomato
1 Teaspoon Red Chili Powder
1 Teaspoon Garam Masala
1 Cup Coconut (shredded)
Salt as per taste

For the Tadka
1 Tablespoon Oil
1 Teaspoon Mustard Seeds
¼ Teaspoon Asafoetida
¼ Teaspoon Turmeric Powder

Rajasthani Gram Flour Sabzi

Rajasthani Gatte Ki Sabzi

Shred the Onion, boil the Tomato and prepare a Puree, grind the Coconut into a paste.

For the Gatte: Mix the Gram Flour, Coriander-Cumin Seeds Powder, Asafoetida, Red Chili Powder, Turmeric Powder, hot Oil, Salt, Soda-by Carb and mix it well. Then add some Water and prepare a thick Dough and prepare five-six equal sized round rolls.

Take two glass of water in a Vessel and boil it. Then add the Besan Rolls into the boiling Water and cook the Rolls for 10-12 minutes on a medium flame.

Remove the balls from the vessel and keep them aside for cooling. After cooling cut the Rolls into thin slices.

Heat the Oil in a Kadai and add the slices of Gatte and fry them until they become crispy or light brown. Then Remove the Gatte from the Kadai.

In a remaining Oil add the Mustard Seeds, Asafoetida, Turmeric Powder, shredded Onion and saute till the Colour changes into light brown then add the Curd and saute for a minute. Add the Tomato Puree and saute for 2-3 minutes.

After that add the Red Chili Powder, Turmeric Powder, grounded Coconut, Garam Masala, Salt and 2 cups Water, mix it well and cook for five-seven minutes.

When Gravy will start to boil add the fried Gatte and mix it well, cover the Kadai with a stainless steel plate and cook it for five-seven minutes on a slow flame.

Serve the Gravy with Paratha or Chapatti.

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About Sujata Nerurkar (1710 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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