Gatte ki Subzi: Recipe With Pictures | Dinner Diaries

Gatte

Gatte ki subzi recipe with a printable version of the recipe and pictures for each step to understand the process clearly.

Gatte is a famous traditional vegetarian dish from the state of Rajasthan. It is made from besan (gram flour) dumplings in yogurt-based curry with an aromatic blend of spices.

I made it a couple of days back and made sure to click plenty of pictures to show you guys how these are made. That recipe used to be one of the most frequent ones at my mother's and grandmother's place. Whenever I make this it brings back all those sweet memories.

There are many variants for making gatte; some people like to deep fry the gatte (the dumplings), some just boil, some like to pan fry, etc. I normally switch between two versions: plain boil or pan fried. Today I am going to share the pan fried version of gatte.

Gatte

Keep on reading after the recipe to get a better idea with the help of pictures.

Gatte ki Subzi | Food Diaries

Prep Time: 15 minutes

Cook Time: 45 minutes

Category: Main

Cuisine: Rajasthani, Indian

Yield: 5-7

Gatte ki subzi is made from besan (gram flour) dumplings in yogurt-based curry with aromatic blend of spices.

Ingredients

    For Gatte:
  1. Gram flour (besan): 1 1/2 cups
  2. Turmeric powder: 1 tsp
  3. Red Chili powder: 1 tsp
  4. Cumin seeds: 1 tsp
  5. Garam Masala: 1 tsp
  6. Oil: 1 tbsp
  7. Salt: To taste
    For Curry:
  1. Oil: 2-3 tbsp
  2. Mustard seeds: 1 tsp
  3. Cumin seeds: 1 tsp
  4. Dried red chili: 2-3
  5. Asafoetida: a dash
  6. Grated ginger: 1 tbsp
  7. Green chilies, finely chopped: 2-4
  8. Onion, finely chopped: 2 medium
  9. Coriander powder: 2 tsp
  10. Red Chili powder: 1 tsp
  11. Garam masala: 1 tsp
  12. Yogurt: 3/4 cups (well whisked/beaten with 1 tbsp gram flour)
  13. Coriander: Few sprigs
  14. Salt: To taste

Instructions

  1. In a mixing bowl, mix all the ingredients listed under 'For Gatte' and knead it into a stiff dough.
  2. Grease you palms and fingers and then take small golf ball-sized portions of the dough and roll it into cylindrical shape on a chopping board.
  3. In a pan, heat enough water (to fully submerge the gatte) and bring it to a boil on medium heat.
  4. Once the water comes to a boil, add the gatte in it and let them boil for about 10-15 minutes; or until the gatte start floating on the water surface.
  5. Turn off the flame, transfer the gatte from the water to a chopping board/plate. Keep this water to be used later in the curry.
  6. Let these rest for few minutes or until these have cooled down a bit.
  7. Once these have cooled slightly, cut them in around half inch pieces and set aside.
  8. In a broad pan, add some oil and pan fry the gatte until they are slightly crispy and aromatic and then keep aside.
  9. In the same pan, heat some oil.
  10. Once the oil is hot enough, add cumin, mustard and dry red chili and let them splutter.
  11. Add in the ginger and green chili and sauté them until the raw flavour is gone.
  12. Next, add in the chopped onions and sauté them until they become golden brown.
  13. Add chili powder, turmeric powder, coriander powder and garam masala. Mix everything and sauté for about 1-2 minutes.
  14. Add in the yogurt (mixed with gram flour) while stirring everything continuously.
  15. Keep stirring until you see specs of oil separated from the curry.
  16. Add the water that we used for boiling gatte. Mix everything and bring it to a boil on medium heat.
  17. Add salt, stir fried gatte that we prepared earlier, mix and reduce the heat to low.
  18. Let everything thing cook for around 10-12 minutes or until the curry has thickened a bit.
  19. Keep checking in between and adjust the water quantity if the curry becomes
  20. too thick.
http://www.diaryofacusp.com/gatte-ki-subzi-food-diaries/

Gather all the ingredients for gatte and prepare the dough.

Gatte

Take small golf ball-sized portions and roll them out into cylindrical shapes.

Gatte

Heat water in a pan, and when it comes to a boil add the gatte in it. Let them boil for about 10-15 minutes; or until the gatte start floating on the water surface.

Gatte

Turn off the flame, transfer the gatte from the water to a chopping board/plate. Keep this water to be used later in the curry. Let these rest for few minutes or until these have cooled down a bit. Once these have cooled slightly, cut them in around half-inch pieces and set aside. In a broad pan, add some oil and pan fry the gatte until they are slightly crispy and aromatic and then keep aside.

Gatte

In the same pan, heat some oil. Once the oil is hot enough, add cumin, mustard, and dry red chili and let them splutter. Add in the ginger and green chili and sauté them until the raw flavor is gone.

Gatte

Next, add in the chopped onions and sauté them until they become golden brown. Add chili powder, turmeric powder, coriander powder and garam masala. Mix everything and sauté for about 1-2 minutes.

Gatte

Add in the yogurt (mixed with gram flour) while stirring everything continuously. Keep stirring until you see specs of oil separated from the curry.

Gatte

Add the water that we used for boiling gatte. Mix everything and bring it to a boil on medium heat. Add salt, stir fried gatte that we prepared earlier, mix and reduce the heat to low.

Gatte

Let everything thing cook for around 10-12 minutes or until the curry has thickened a bit. Keep checking in between and adjust the water quantity if the curry becomes too thick.

Let everything thing cook for around 10-12 minutes or until the curry has thickened a bit. Keep checking in between and adjust the water quantity if the curry becomes too thick.

Gatte is ready to be served with some phulka (roti/chapati) or rice.

Have you tried this dish before? If not, I hope you give this recipe a try and then share your feedback with me.

Thanks for stopping by!

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PS: Check some more of food here!


  • Sheetal

    I always wanted to try this out , now that you have shared so well explained post on the same. It looks pretty easy to follow the steps one by one. And hopefully , I can achieve a bit of it 🙂
    Thank you for the recipe (y)

    • Thanks for stopping by Sheetal. Do try and share how it turned out for you. 🙂 xx

  • gatte ki subzi is such a traditional dish in our home – cant wait to try your recipe.
    the pictures definitely help.

    -Neha
    LovePlayingDressup

    • Thanks Neha. I hope you like it whenever you give it a try. Definitely share your feedback. 🙂 xx

  • My gatte ki sabji is a but different than yours ☺️ Will try your recipe soon ❤️

    • I know, there are so many versions of this. My mum makes another one… 😀 🙂 Share your version too 🙂

      xx Aditi

  • Kim Gammage

    I have to make this, it looks delicious! I’ve never seen this on a menu in any of the Indian restaurants I’ve been to yet, but maybe I haven’t been looking hard enough…time to go out on a mission.

    • Thank you @kimgammage:disqus! Maybe you’ll find it in Indian restaurants serving Rajasthani cuisine? 🤔

  • Familyearthtrek

    This is a really intressting dish! I cant remember we evee had anything like this when we were in Rajastan. I does look very delicious! And all the great photos are very helpful to understand better the recipe. Thanks

    • Oh I guess you missed it @familyearthtrek:disqus! Maybe you can recreate with my recipe? 🙂

  • Asian cuisine is actually my favourite but I have to say this is one dish that I have not tried. It is wonderful that it is vegetarian though, I hope to replicate your recipe at some point soon so I will let you know how it goes! x

    • @disqus_7Uv1r4c63U:disqus It is not a very common dish for all Indian restaurants, it’s more like a regional dish from the state of Rajasthan, India. I guess you may find it if you have some restaurant that offers Rajasthani cuisine. xx

  • Margarette Puno

    I am an Asian girl so i want to try different kind of asian food and this one looks great. I will make this soon.

    • That’s great! Let me know @margarettepuno:disqus how it turns out, if you give it a try! 🙂

  • I think I had this in Sri Lanka if I’m not wrong. The preparation took a while but the meal was delicious. I need to try making it.

    • I haven’t been to Sri Lanka but I didn’t know they served it there also, thanks for sharing your experience. 🙂 xx

  • Looks like a very interesting dish, not something I’ve ever seen before x

  • Gatta is like an Indian gnocchi, isn’t it Aditi? Admittedly, I’ve never had it before, and it looks wonderful! I’m forever amazed by the variety of recipes that India has to offer. The possibilities seem truly endless. xx

    • It is Ali, very similar to gnocchi; I guess we can call it Indian gnocchi 😀 Thank you so much for saying that, it means a lot coming from someone like you who is so good with her recipes.

  • Growing up in England, curry is one of my favorite foods to eat! (I realize that sounds odd – England and curry) we eat a lot of it there. The flavours are so incredible and it kind of leaves most other food seeming bland lol. Thanks looks so delicious!

    • Awe, it’s great to hear that you love curries. I can’t do without all the flavours and aromas of curries either. 🙂 xx

  • Oh my that looks so delicious. It looks like a lot of work though to prepare it. Seems so worth it though. Asian food is just so amazing!

    • Yes, it is a lot of work but what all we do in the name of deliciousness and cravings! xx

  • Melanie Edjourian

    Oh wow there is so much to that dish. I bet the blend of spices and other ingredients make it taste wonderful.

    • It is an elaborate dish for sure, but the end result is delicious! 🙂

  • I tried this curry for the 1st time on a recent trip to Rajasthan and I must say its delicious and super tasty. I love your step by step pictures.

    • Thank you @nayna_kanabar:disqus, I’m glad you loved it, it is one of my favourites! xx

  • Natalie Walsh

    so much to the dish but looks totaly worth it. Mouth watering

  • I absolutely love this idea. It’s always great to try something new! Would you say kids can help out?