Gatte Ki Subzi (Gatte ki Sabji)

Gatte ki Subzi has earned its place amongst Rajasthani fare. Dumplings made of chickpea flour (besan/gram flour) are cooked in a flavorful and tangy yogurt gravy. Enjoy this Gatte ki Sabji recipe with rice or with chapati – either way, it makes for a hearty, homey meal. You won’t regret making this curry dish.

Prep Time: 15 mins
Cook Time: 20 mins

For the Gatte:

Chickpea Flour (Besan) – 1 cup
Salt – 1/4 tsp
Red Chili Powder – 1/4 tsp
Garam Masala – 1/4 tsp
Turmeric Powder – 1/4 tsp
Ghee (Clarified Butter) – 1 Tbsp
Ginger – 1/4 tsp, minced
Garlic – 1/4 tsp, minced
Green Chilies – 1/4 tsp or to taste, minced
Yogurt – 1/4 cup
Water – 4 cups

For the gravy:

Oil – 2 Tbsp
Cumin Seeds – 1/2 tsp
Tomato – 1 medium, chopped
Yogurt – 1 cup
Red Chili Powder – 1/4 tsp
Turmeric Powder – 1/4 tsp
Garam Masala – 1/2 tsp
Coriander Powder – 1 1/2 Tbsp
Green Chilies – to taste, minced
Garlic – 1 tsp, minced
Ginger – 1 tsp, minced
Salt – to taste
Cilantro – few sprigs (chopped) for garnishing


1. In a mixing bowl, add Chickpea Flour, Salt, Red Chili Powder, Garam Masala, and Turmeric Powder. Mix well.
2. Add Ghee and mix thoroughly.
3. Add Ginger, Garlic, Green Chilies and Yogurt. Knead to form a stiff dough (dough will be sticky and will stick to hands).
4. In a deep pot, bring 4 cups of water to a boil.
5. Lightly coat fingertips and hands with oil. Divide dough into approx 4 portions and roll each portion between hands to form a thin cylinder shape (log).
6. Drop the cylinders into the boiling water and boil for approx 5 minutes. Be sure to gently stir after the first minute. Cylinders will float up when they are cooked – continue boiling for 1 minute more.
7. Remove from water and allow cylinders to cool before cutting them into 1/2 inch pieces (gatte). DO NOT discard the boiling water as it will be used in a later step.
8. In a non-stick pan, heat 2 Tbsp Ghee.
9. Add Cumin Seeds and allow them to sizzle.
10. Add Tomatoes and cook for 1 minute.
11. Add Gatte and cook for 2 minutes.
12. In the meantime, mix 1 cup Yogurt with Red Chili Powder, Turmeric Powder, Garam Masala, Coriander Powder, Green Chilies, Garlic, Ginger and Salt.
13. Switch off stove and add the Yogurt mixture slowly while stirring continuously.
14. Turn stove back on medium-high heat and add 2 cups of the reserved boiling water. Bring to a boil.
15. Cover and cook on medium heat for approx 10 minutes.
16. Garnish with Cilantro (coriander leaves) and serve with rice or chapati.

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0 thoughts on “Gatte Ki Subzi (Gatte ki Sabji)

  1. I have tried making Gattey a couple of times using your recipe and each time it turned out very well. I did struggle with the sticky dough but oiling my hands worked well. Recently I sponsored for a satsang in Naperville, IL and felt confident about sharing the yummy sabzi with everyone. It was a huge success and everyone loved it, so much so that many asked for the recipe! I am very thankful to you guys for sharing this sabzi recipe with us! 🙂 It seems like the original recipe servers 4, based on which I was able to make it for 50 people.

    1. Hi Surbhi,

      Thank you so much for the feedback! We’re so glad that you were able to make it for a large number of guests. And of course, thank you for the support!

  2. Just before I added the water to my yogurt mixture, I stepped away for a second and the yogurt separated and got very oily. It smelled a little funny after that point. Does this mean it has gone bad and should I throw it out?

  3. Hi Hetal and Anuja ,

    i absolutely love your recipes . I just wanted to know if we can make the “gatte ” in advance and refrigerate them so that one can make it as when desired.
    Also can the same dough be made a little more stiff and fried.. as in home made sev?


  4. hi..
    i’m a interested in cooking…i knw to cook a lot of dishes…but it is not tasting good…hope ur recipies will help me a lot…

  5. Maam, For the past few months I had been regularly reading about cooking from your website. Slowing I took the interest and started trying my hand on cooking. Today my son appreciated me by stating Ï cook better food than his mother”. Thanks to you and your website for making me a perfect cook. With lots of regards.

  6. Hi guys,
    I tried making gatte today and it was a hit dish with everyone at my dinner table. Awesome. Even I did not expect it to taste sooooo wonderful !!!

  7. What a great find – thanks for this website and the recipes!

    Am giving gatte a whirl for a bunch of girlfriends tonight, one is Rajasthani.

    How many people would this recipe serve?

  8. hi Hetal & Anuja,

    Tried gatte ki subzi was yum but can you please provide a substitute for curd? so that we can do away with the sour taste

  9. Looks fantastic. I’m trying to find good vegetarian food and indian is high up on the list. Glad I found site site. I like how you seem to mix new and old, like “indian style” quesedillas.

  10. Made this tonight and it was really tasty, but I think I used the wrong kind of besan. The one I bought was called ladoo besan and I noticed they had one just called gram flour. Which one should I have used? The ladoo besan worked, but I think they were kind of dry and grainy.

    1. Hi OtherSilentBob,

      Unfortunately, you did use the wrong variety. Ladoo besan is grainy to provide texture to ladoos (sweet recipe). For this recipe, you need the finely milled variety of besan (gram flour).

  11. Dear Anuja/Hetal,

    I tried this, and it was amazing…
    Must tell u I just love your website, u think of making anything and it is der, really cool.

    Thanks for introducing such lovely dishes to us 🙂

  12. Hi ladies, Am in Cayman islands, nd i was thinking of cooking differently today, nd i suddenly remembered ur website…its just awesome & am planning to do this Gatte ki subzi today..will try nd get back to u with the feedback. thank u..

      1. Hi Again, Gatte ki subzi was a great hit with my husband last night who had it for dinner, actually i used ginger-garlic paste instead of minced ones,but then i had to add more besan,little rava nd corn starch to get the dough in shape..but it turned out to be good…

        thanks again Ladies…Great job,,keep going!!

  13. hey Guys !!!

    I just made this sabji yestede and u won’t blv it how delicious it was.. !! Evabudie liked it… n had so much fun making it.thou it was for the first time..

    Thnxxxx Gals.. !!!

  14. Do you have the nutritional values for the recipes and how many will each recipe feed?
    Love Indian food but was not raised with this style of cooking…. learning so much cooking with you two.
    Thanks for all your hard work. I look forward to cooking Indian meals at least three times a week.

  15. Thank you so much Hetal and Anuja,
    I remember my mom making Steamed cubes of chickpea flour with spinach. It is similar to this recipe.

  16. hi hetal and anuja,
    i have noticed that you guys use cumin powder in lots of recipes…what is that?? it simple powder of raw cumin seeds or the powder of roasted cumin seeds???…does it really make a difference in the taste of a recipe…can we make it at home also??

    1. Hi Ruchi,
      When we mention ‘Cumin Powder’ we mean just plain Cumin, powdered. When it is Roasted and ground – we usually mention that.
      Cumin Powder is put into the cooking – so it is cooked with the dish whereas, Roasted Cumin Powder is added AFTER the cooking process is done – like in chaats, raitas etc.
      Both of the above can be done at home and the Roasted Cumin Powder has a more earthy flavor and a fantastic aroma 🙂

      1. thanks anuja,
        one more thing i wanted to ask…do you have any idea… how can we store heavy wipping cream???… which we normally add to make the gravy thick and flavourful..because sometimes when we want the cream while cooking…its not at home…and sometimes we have to throw it..because we don’t have any plan to make some special dish…or is there any alternative of wipping cream which can give same effect?????????

  17. hi
    i love Handwa it’s a gujarati dish but i cannot prepare and today i prepared by ur method handwa it was tasty

    can u write me recipe of Puran puri

  18. Hi Showmethecurry Team,

    You are doing a wonderful job. I was wondering whether we can use Soya Chunks as a variation to the Besan dumplings? I tried the Puff from your website and it is a hit in my home and with friends and relatives. Great Job and keep going.


    1. Thanks Anurekha, we are glad you hear that everyone enjoyed the Puff Pastry. Regarding the Soya Chunks, yes, you can use them. It’ll be a quick variation to this recipe.

  19. Hi Hetal, hi Anuja!

    I just wanted to say, as an American gori married to a Rajasthani husband, your website is a lifesaver! 😉 I made the Gatte ki subzi and we both loved it! My mother in law (who is still in India) was happy to hear I tried making it, as well…so thank you, for all your great recipes!

    Teri Chandani

  20. Hi,Hetal and Anuja

    I love to see your recipes.
    can u teach us how to make perfect indian
    club sandwich and grill sandwich thoes (available
    in india, fast food restuarant )
    and other home made sandwich too,
    please in vegetarian.

    Thank u,

  21. can we use oil instead of ghee when mixing the besan n all the dry ingredients? also do we have to use the yogurt i mean again can we use water instead as i am not allowed to have any dairy products?? let me know pls thanks. love this receipe just 2 things mentioned above which is a issue for me.


  22. Dear Anuja & Hetal,
    I LOVE your site ladies. I have tied out a lot of the easy breezy dessert recipes & they have all been a BIG HIT in my potlucks. THANK YOU !!! for the time & effort you both put in. 🙂

  23. Thanks so much for your reply, Anuja.

    Wish there was a better way than leaving a comment to keep cheering you and Hetal on!!!!

    1. Hi Sudha,
      Thanks for your vote of confidence 🙂 We read each and every comment, good and bad, and try and respond to all (some not as quickly as we’d like), but we love that we are able to connect with our viewers.
      So thanks again for your support for SMTC and us 🙂

  24. Hello,
    It is nice to learn from your website and try out different dishes. Thank you. Please can you let me know the pan used(Green exterior color and grey interior) and where you got it from? I also liked it. Please reply to my email id if it is not proper to put it up in the comments.thanks,

  25. Hi,

    Hetal and Anuja,

    I learned a lot of cooking watching you. just wanted to share one of my recipe with you, Gobhi ke Danthal ki sabji, Cauliflower stamp vegetable.

    1 Peeled Cauliflower stamps (1 inch length)
    2 One large Onion
    3 Two tomatoes
    4 Ginger 1 tsp
    5 Garlic 1 tsp
    6 green corinder for garnishing
    7 oil 2 tsp
    8 cumin seed
    9 salt to taste
    10 red chilli powder to taste
    11 corinder powder 1 tsp
    12 Turmeric powder 1/2 tsp


    Boil the stamps.
    Remove the water.
    Put oil into a pan.
    Add cumin seeds, onion and ginger garlic paste, to heated oil, until to get brown
    Add tomatoes, till the oil gets sperated
    Add all the spices
    Add stamps
    Cover the pan, cook for about 20 minutes
    Garnish with green corrinder

    I hope u enjoy the recipe. Looking forward to share more with you.


    Renuka Balouria

  26. hi hetal

    i love all your recipies and they turn out great. I have an eye on your red spatula which you use for cooking. could you please tell me from which store did you buy it. please let me know i am badly looking for it. thake care

  27. I’m a great fan of your videos and hope you continue to showcase more Rajasthani recipes!

    My family is from Jodhpur and we [a] traditionally don’t put tomatoes in this dish, and [b] usually add the gattes after the gravy has cooked. Just curious–did you try different versions of the recipe and discovered that putting the gattes in before the gravy was better? Also, if you want to impart a characteristic red color to the dish without the tomatoes, you add some red chili powder mixed in water to the tardka.

    1. Hi Sudha,
      Every family has their own little signature stamp on dishes and it’s amazing to see how those little variations can make such a big difference. We talked to a lot of folks from Rajasthan and got so many recipes and tried each and every one of them and then combined few things from here and there and came up with a great recipe 🙂
      a) We realize that a lot of folks from Rajasthan do not add tomatoes but we just loved that additional flavor to the gravy. I am from UP and we make a variation to this subzi as well, we make it in onion/tomatoes masala and I love that too 🙂
      b) We fried the gattas because besan can at times tend to be a little slimy and the frying takes care of that issue. Personal prefrence 🙂
      We are so lucky to come from a country where we have an abundance of types of foods and every family can have their “own recipe” and it’s all so good 🙂

  28. hi hetal and anuja,

    nice recipe…i had tried ur peda recipe and it was a big hit,thank u so much…
    i had to cook the mixture for more than 3 mins though,felt it was still watery after cooling,is it better to add more than 2 cups of milk powder?

    1. Hi Indhu,
      I would not suggest that, sometimes the microwave powers are different and cook for different times. Maybe go up by 1/2 or 1 cup of milk powder and see if that works – I think that the 2 might be too much…or try a different brand of Milk Powder.

  29. H&A,

    Thanks for the wonderful recipe. Hope you guys cover all the states one by one and it will be a treat for us 🙂

    You had so much cilantro chopped. Do you wash them, chop and then store them for a few days? I have tried that and they become spoilt/rotten due to water. Any tips for chopping and storing them?


      1. Hi A,

        I had seen it and saw it again. There is no mention of cutting and keeping it. You guys had so much cut, so I was wondering ifu store it that way for a few days?


        1. Hi R,
          We usually chop it as and when needed. It is best to keep the cilantro with the stalks so that the leaves keep getting nutrients from the stalk and don’t wilt. You can chop a little and keep for a day or so. Cilantro’s enemy is moisture/water – hence we use the paper towel.

  30. In the video, Anuja says 2tbsp of Oil is heated in the pan for gravy, but in the detailed recipe below, it says 2tbsp of Ghee. Which one do we follow? Gonna try this tonight. Appreciate your reply. Thanks!

    1. Hi Priyanka,

      The written recipe says “Oil – 2 Tbsp”. Maybe you saw the “Ghee – 1 Tbsp” that is listed under the ingredients for the gatte.

      1. Oops! i was wrong…Sry 🙂 I tried this receipe yesterday and it came out very well… Thanks to both of you! Keep up the good job 🙂

  31. hey meine tumhara gatte ki recipe try ki….its very tasty…but i have only one problem with it…gattas are very hard from inside

  32. I must say both of you provide such an excellent site to many people, where praise should be given, it must.Like me alot of people enjoy your site & the information that you give, which does come into use at some point in the kitchen !! Well done & a huge thank You. Keep the good work.

    1. HI Mistress,
      Thank you and yes, we do plan to get more regional cooking into our list of recipes. Amazing how every state/city/family have it’s own style of cooking, flavors and recipes 🙂
      Checked out your blog as well – very neat and like your writing style. Good Luck 🙂

  33. I must thank you both for the beautiful vegetarian recipes that you have been showing on your site. I have taken great interest in our cooking & improving daily as I will be getting married this year .I really never bothered before Mom did all the cooking & me eating !!

    1. Hi Divya,
      Congrats on the upcoming event 🙂
      You are ahead of the game, you are atleast learning to cook before getting married, a lot of us, me included, learned after the fact 😉 !
      Thanks for your kind words and your support 🙂


  35. Oh Lord this was so good. I made some marwadi chappatis to go with it….oh God, this was so good. Time saving too. In the past we used to use sun dried gattas, this is instant! Good job my girls…..tho I added some lemon juice at the end…but this is upto individual. I like khatta stuff. Love you gals.

  36. Looks wonderful–I had a rajasthani friend whose mom used to make this–have to try this out —best part, all the ingredients are already there in the kitchen.

    PS: Anuja, loved your top!

  37. hi!
    I’m a Rajasthani too.But we don’t make gatta with garlic and tomatoes.Anyways someday I’l even try this recipe!

  38. Wonderful ladies! looks yummm. I will be leaving to india this week and i am going to surprise them by making this dish :).. Thanks!
    Anu, looks like u have colored ur hair..I liked it..suits u lady..:)

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