Gatte ki sabzi

Gatte ki sabzi is a traditional Indian dish hailing from Marwar or Rajasthan. It is very popular as main course and can be served with rice or chapatti.

Preparation Time – 20 mins

Servings – 4 people




Besan 100 gms

Haldi powder (turmeric) 1 tsp

Salt 1 tblsp

Red chilli powder 1 tblsp

Hing 1 pinch

Oil 1 tblsp

Warm water – ½ cup


–Gravy —

1 large onion

2 tomatoes

1 small piece ginger

3 pieces of garlic

2 long

1 small piece cinnamon

1 badi ilaichi

1 green chilli

1 cup curd

Haldi 1 tsp

Salt 2 tblsp

Red chilli powder 1 tblsp

Oil 2 tblsp

Zeera 1 tblsp

Hing 1 pinch

Water 1 cup


Mix all the ingredients for gatte together and knead them with warm water till the dough loses its stickyness and becomes hard. Now make cylindrical rolls (5-6 inches long and 1 inch in diameter) of the dough and keep them aside. If the dough is still sticky, apply oil to hands and the make the rolls. The dough will come off easily. Boil 2 ltrs of water in a pot and then add the rolls to it one by one. Cover the pot. Take out the rolls once they start to float. Let them cool and then cut them into pieces 1 cm long with a knife. They can be fried till light golden brown or be used as is.


Grind onion, tomatoes, garlic, ginger, long, ilaichi, cinnamon and chilli together to make a puree. Heat oil in a pan and add zeera and hing to it. Then add the puree and keep cooking till it comes of the pan. Add the curd and simmer for 2 minutes. Add salt, chilli and haldi and water along with the prepared gatte. Bring it to a boil and then simmer it for a thick gravy.


Tip: Add a pinch of baking soda to the dough to make the gatte soft.