Besan Gatte Ki Sabji, or Rajashthani Gatta Curry is a delicacy of the Indian state of Rajasthan. In this curry chickpea flour dumplings are cooked in a spicy and tangy yogurt sauce.
Pairs well with paratha, roti, bati, or rice.
On this page, I have shared a step by step picture and video recipe on how to make Rajasthani Gatte ki Sabji.
Combine the spice profiles of Middle Eastern and Mediterranean cuisines for depth and complexity.
It’s midweek already.
And you know guys, I am feeling it’s Friday already! Silly me! Why do I need so many weekends? 😉
Am I the only one here or someone else would love to join my weekend lovers league! Raise your hands if you are traveling in the same boat! 🙂 But seriously, sometimes I do crave for weekends badly! I think today is one of those days when I am missing the weekend badly.
Or maybe I just don’t want to get up early tomorrow morning 😉
Related: Rajasthani Besan Ke Chile ka Raita
I mean it. I so wish it was still Friday today so that I can sleep for looooong! But I will have to come to the real world and wake you all up from daydreaming. But yeah it’s only Wednesday — and 2 more days to go before the weekend. Then we will all enjoy our favorite weekend.
Yay! Now, this is something we should all cherish! :)But why am I already dreaming about Friday? Because, because, because, I saw my favorite Besan Gatte Ki Sabzi/ Gatta Curry pictures in my drafts and that made me so ecstatic. And I want to have it right now.
But to my misery, I can not have it today. Why not? Owing to the fact that Abhishek doesn’t like to eat spicy curries on weekday dinners! He feels that these spectacular meals are meant for the weekends to make them even more special.
But why am I already dreaming about Friday? Because, because, because, I saw my favorite Rajasthani Gatta Curry Recipe aka Besan Ke Gatte Ki Sabzi pictures in my drafts and that made me so ecstatic. And I want to have it right now. But to my misery, I can not have it today.
Why not? Owing to the fact that Abhishek doesn’t like to eat spicy curries on weekday dinners! He feels that these spectacular meals are meant for the weekends to make them even more special.
Related: Rajasthani Mawa Malpua Recipe
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“Weekends are best so that I can fully enjoy this gala of aromatic and spicy of flavors”, Abhishek usually says! Then he adds, “This is not just regular food, this is art. And this is my true opinion.”
So I did not make this today. Also, I entirely second his words. Weekends are the best time to savor our favorite food.
I think I will have to see some other pictures to distract myself from this gatta-curry for now. Do you think that I would be able to divert my hankerings? I hope so! 🙂
Related: Royal Rajasthani Gatta Pulav
So why am I sharing this curry on Wednesday? Basically, it’s very simple.
I am sharing this curry today because I want you all to cook this curry this weekend and enjoy it fully. Also, you will have plenty of time to go to the grocery store to buy the ingredients. Make this curry this weekend and you will thank me later.
See, I am doing this for all you sweet people!
Now, let’s talk about this Weekend Rajasthani Besan Ke Gatte Ki Sabji Recipe.
It’s obvious that this curry is most enjoyed on weekends — a curry that is ultimate for weekend lunches or dinners. But hey, wait! If you can’t make this for the weekend, feel free to try in any day you wish. OMG, weekend curry is so my thing.
Honestly, it would taste super awesome anytime.
It’s a tangy and spicy curry, and I can assure you anyone who loves spicy food, can’t resist this. My entire family loves this curry. Though, I always cook a chili free version for my little one, Little-A! She doesn’t like to eat spices.
Making this curry is not all that complicated. Making besan gatte might be tricky for some people. But it’s not rocket science. Here is a tip. If you want soft and mouth-melting gattas, all you have to do is to make sure you knead dough soft and form cylinders from the dough with light hands. Then cook these on medium-high heat until cylinders float on top. That simple.
Related: Rajasthani Steamed Besan Gatte Ki Sabzi Recipe
And if you will make this hearty curry for your guests, it will surely be an extravaganza of aromatic flavors which they will love. They will never forget the taste of this exotic curry. It’s always a crowd pleaser.
What is Rajasthani Gatta Curry Recipe | Besan Ke Gatte Ki Sabzi?
Rajasthani Gatta Curry Recipe| Besan Ke Gatte Ki Sabzi is a delicacy of the Indian state of Rajasthan. In the present times, this dish has surely made its own place almost everywhere in India.
In this curry, chickpea flour (besan) dumplings are cooked in a spicy and tangy yogurt sauce. It makes for a hearty, homey meal. You won’t regret making this curry dish.
A soft dough is first made & then rolled into thin finger-like cylinders. They are then steamed for few minutes until cooked. Later on, they are cut into about ½" pieces and added to the spiced yogurt sauce.
Related: Rajasthani Khoba Roti
Fresh natural and creamy yogurt work best for this curry. This is the main thing that goes into the gravy. Enjoy this Gatta Curry with rice or with chapati. Either way, it’s a winner!
Let’s learn to make this delightful curry.
Tips for making besan gattas soft:
There are few things you should consider while making gattas.
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Knead the dough with light hands.
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Make sure to boil them till they float on the surface. Proper boiling is the key here.
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After boiling you should put them in gravy instantly.
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If you want to make gattas ahead of time then give them boil again before adding to the gravy.
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If your gattas come out hard, then you can also try adding little more oil and little bit more yogurt. This way they should come out soft.
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And also it is important to cook them in the sauce for a long time.
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I don’t add baking soda but if you wish you can add 1/4 tsp baking soda.
Take a large mixing bowl. Combine all the ingredients for the gattas and knead into a stiff dough. Use 2 tbsp of water if needed.
Divide into six equal parts and roll into cylindrical shape. Divide the dough into 4-6 equal portions and shape each portion into 10″ long thin cylindrical roll.
Boil enough water in a pan. Add rolls to the boiling water and boil for 10 to 15 minutes.
Remove from heat. Take out the rolls from the water and keep the water aside for the curry base. Cut each cylinder into 10-12 inch pieces, and keep aside. Gattas are ready.
Heat 3 tbsp oil in a pan. Add asafetida and cumin seeds to it. When it begins to crackle add the onion, ginger garlic paste.
Sauté the onion paste till light brown in color. Add chili powder, turmeric powder, coriander powder and garam masala along with the boiled water we kept aside earlier. Fry for another 3-4 minutes.
Now lower the flame and slowly add the whisked curd. Stir well and continue stirring till comes to a boil. Stir once in a while so that the mixture does not get burnt. Once you see the oil coming up to the surface add the cut gatta pieces, salt, green chili and fenugreek leaves.
Now Let the curry cook on medium-low heat for 10-12 minutes for the flavors to concentrate. Stir occasionally.
Transfer the curry to a serving dish and garnish with chopped green chilies. Serve hot with rice or flatbread as you prefer.
Happy Cooking!
You may also like these other Rajasthani recipes I have shared earlier:
Gatte Ki Sabji | Rajasthani Gatta Curry (Step-by-step photo instructions)
Making Besan Gatte ki Sabji:
- Add besan, asafetida, turmeric powder, red chili powder, salt, cumin seeds, ginger-garlic paste, yogurt, oil, Kasuri methi to a large mixing bowl. Also, add baking soda, if using.
- Mix well to knead into a stiff dough. Add about 2 tablespoons of water if needed.
- Divide the dough into 4-6 equal portions and shape each portion into 10 inches long thin cylindrical roll.
- Boil enough water in a pan. Add rolls to the boiling water. Cover the pan and boil over medium heat for 10 to 15 minutes or cook until the rolls (gattas) float on the surface. When the gattas are cooked, remove them from heat.
- Drain gattas from the water and transfer them on a plate. Set the gatta rolls aside to cool slightly.
- Also, keep the gatta water aside, we will add this water to the curry base.
- Once the gattas are cooled, cut each cylinder into 10-12 pieces, and keep them aside.
- Gattas are ready. We will add these gattas to the curry base.
Making Sauce For Besan Gatta Curry:
- Heat 3 tablespoons of oil in a pan.
- Once the oil is hot, add asafetida and cumin seeds to it.
- When the seeds begin to crackle, add onion ginger garlic paste.
- Saute the onion ginger garlic paste till light brown in color.
- Once the onion ginger garlic paste is cooked, add chili powder, turmeric powder, coriander powder, and garam masala along with the boiled gatta water we kept aside earlier. Cook for another 3-4 minutes.
- Now lower the heat and slowly add the whisked yogurt (curd). Mix well and stir continuously till it comes to a boil.
- Once you see the oil coming up to the surface add the cut Gatta pieces, salt, green chili, and fenugreek leaves. Mix everything well.
- Now Let the curry cook covered on medium-low heat for 10-12 minutes for the flavors to concentrate. Keep stirring occasionally.
- Transfer the curry to a serving dish and garnish with chopped green chilies and cilantro leaves.
- Serve hot with rice or flatbread as you prefer.
Recipe Card
Gatte Ki Sabji | Rajasthani Gatta Curry [Recipe]
★★★★★
(Rating: 5 from 176 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 50 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Sides | Indian | 4-5 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 176 calories | 1 Serving |
INGREDIENTS
For Besan Gatte:
- 1 1/2 cups gram flour / besan
- pinch of asafetida / hing
- 1/4 teaspoon turmeric powder / haldi powder
- 1 teaspoon red chili powder / lal mirch powder
- Salt to taste
- 1 teaspoon cumin seeds / jeera
- 2 teaspoons ginger-garlic paste / adrak lehsun ka paste
- 1/4 cup plain yogurt / dahi, at room temperature
- 5 tablespoons oil / tel
- 1/2 teaspoon baking soda (optional, i did not add any in this recipe)
- 1 tablespoon kasuri methi / dried fenugreek leaves
- Water, if needed
For Besan Gatta Sauce:
- 3-4 tablespoons oil / tel
- 2 teaspoons cumin seeds / jeera
- 3/4 cup onion, ginger, garlic paste (use 2 medium sized onions, 1-inch ginger, 6 garlic cloves)
- 1 medium green chilies chopped
- 1/2 teaspoon turmeric powder / haldi powder
- 1 teaspoon red chili powder, or to taste
- 1/2 teaspoon coriander powder / dhania powder
- Pinch of asafetida / hing
- 1/4 teaspoon garam masala powder
- 2 tablespoons kasuri methi / dried fenugreek leaves
- Salt as per taste
- 1 ½ cup natural whisked yogurt (dahi), at room temperature
INSTRUCTIONS:
Making Besan Gatte ki Sabji:
- Add besan, asafetida, turmeric powder, red chili powder, salt, cumin seeds, ginger-garlic paste, yogurt, oil, Kasuri methi to a large mixing bowl. Also, add baking soda, if using.
- Mix well to knead into a stiff dough. Add about 2 tablespoons of water if needed.
- Divide the dough into 4-6 equal portions and shape each portion into 10 inches long thin cylindrical roll.
- Boil enough water in a pan. Add rolls to the boiling water. Cover the pan and boil over medium heat for 10 to 15 minutes or cook until the rolls (gattas) float on the surface. When the gattas are cooked, remove them from heat.
- Drain gattas from the water and transfer them on a plate. Set the gatta rolls aside to cool slightly.
- Also, keep the gatta water aside, we will add this water to the curry base.
- Once the gattas are cooled, cut each cylinder into 10-12 pieces, and keep them aside.
- Gattas are ready. We will add these gattas to the curry base.
Making Sauce For Besan Gatta Curry:
- Heat 3 tablespoons of oil in a pan.
- Once the oil is hot, add asafetida and cumin seeds to it.
- When the seeds begin to crackle, add onion ginger garlic paste.
- Saute the onion ginger garlic paste till light brown in color.
- Once the onion ginger garlic paste is cooked, add chili powder, turmeric powder, coriander powder, and garam masala along with the boiled gatta water we kept aside earlier. Cook for another 3-4 minutes.
- Now lower the heat and slowly add the whisked yogurt (curd). Mix well and stir continuously till it comes to a boil.
- Once you see the oil coming up to the surface add the cut Gatta pieces, salt, green chili, and fenugreek leaves. Mix everything well.
- Now Let the curry cook covered on medium-low heat for 10-12 minutes for the flavors to concentrate. Keep stirring occasionally.
- Transfer the curry to a serving dish and garnish with chopped green chilies and cilantro leaves.
- Serve hot with rice or flatbread as you prefer.
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NOTES:
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/besan-gatte-ki-sabzi-gatta-curry/