Gatte ki Sabzi Recipe – Rajasthani Besan Dumplings in Spiced Yogurt Curry

Name: Gatte ki Sabzi Recipe – Rajasthani Besan Dumplings in Spiced Yogurt Curry
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 people
Cuisine: Rajasthani
Ingredients: 1.5 cups besan (gram flour); 2 tablespoons yogurt; 1 tablespoon oil, plus more for kneading; 1/2 teaspoon ajwain (carom seeds); 1/2 teaspoon red chilli powder; 1/4 teaspoon turmeric powder; 1/2 teaspoon salt; Water, as needed, to form a firm dough; 1.5 cups yogurt, whisked smooth; 2 tablespoons besan; 2 cups water; 2 tablespoons ghee or oil; 1 teaspoon cumin seeds; A pinch of asafoetida (hing); 1 teaspoon ginger paste; 1 teaspoon red chilli powder; 1/2 teaspoon turmeric powder; 1 teaspoon coriander powder; Salt, to taste; 1/2 teaspoon garam masala; Chopped coriander leaves, to garnish

By RecipeKahani Kitchen· 11/12/2026Main Course

Gatte ki sabzi — besan dumplings in a tangy spiced yogurt gravy

Gatte ki sabzi is a Rajasthani classic built for a land with little fresh produce — firm gram-flour dumplings (gatte), first steamed then simmered in a tangy, spiced yogurt gravy. No vegetables needed, no refrigeration required for the main ingredient, and it tastes even better the next day.

Why gatte hold their shape

The dough is rolled into firm logs and steamed or boiled before it ever touches the gravy — this sets the gram flour so the dumplings stay intact through a long simmer instead of dissolving into the curry.

The gravy is the real work

A whisked yogurt-besan mixture, tempered with whole spices, is what gives gatte ki sabzi its sour, slightly thick character — similar in spirit to kadhi, but built around dumplings rather than pakoras.

A dish born of scarcity

Rajasthan's dry climate meant fresh vegetables were historically scarce for long stretches — gram flour, a pantry staple, became the base for a main-course dish instead of just snacks. It's one of the clearest examples of Rajasthani cooking turning limitation into a signature dish.

Common mistakes to avoid

Boiling the gatte dough logs too vigorously — they can crack and fall apart. A gentle simmer or steam holds them together.
Pouring the whisked yogurt-besan mixture into hot oil too quickly without tempering it in gradually — it curdles. Add it off the heat or on very low heat, stirring constantly.
Slicing the gatte while still too hot — they're fragile straight out of the water or steamer. Let them cool slightly before cutting into rounds.

Storage and reheating

Steamed, uncut gatte keep 2-3 days refrigerated. The finished curry keeps 3 days refrigerated and reheats well on low heat, stirring often to keep it from splitting.

Frequently asked questions

Can I make gatte ki sabzi without yogurt?
Yogurt is central to the tangy character of this dish, so substituting it changes it significantly — though a tomato-based gravy with the same gatte is a different-tasting alternative some households use.

Why is this sometimes called a "desert dish"?
Because it was developed in Rajasthan's dry, arid regions, where fresh vegetables weren't always available — gram flour, which stores well, became the backbone of the dish.

Can I freeze the gatte?
Yes — freeze the steamed, uncut gatte logs for up to a month. Thaw, slice, and add to a freshly made gravy rather than freezing the assembled curry.

Watch how it's made

Watch the full method step by step in the video below.

Method

Make the dough. Mix the besan, yogurt, oil, ajwain, chilli powder, turmeric and salt. Add water gradually to form a firm, smooth dough — firmer than roti dough. Rest for 10 minutes.
Shape and cook. Divide into 4-5 portions and roll into thin logs, about the width of a finger. Gently simmer in salted water (or steam) for 12-15 minutes, until firm and cooked through.
Cool and slice. Let the gatte cool slightly, then slice into 1-inch rounds. Reserve the cooking water — it goes into the gravy.
Whisk the base. Whisk the yogurt and besan together until completely smooth, then whisk in the 2 cups water.
Make the tempering. Heat ghee in a pan, add cumin seeds and hing. Once the cumin sizzles, add ginger paste, chilli powder, turmeric and coriander powder, and cook for 30 seconds.
Combine and simmer. Lower the heat, then slowly pour in the yogurt-besan mixture, stirring constantly to prevent curdling. Add the reserved gatte cooking water and salt. Simmer gently for 10-12 minutes, stirring often, until it thickens slightly.
Finish. Add the sliced gatte to the gravy and simmer for 5 more minutes so they absorb the flavour. Sprinkle with garam masala and coriander leaves, then serve hot with roti or rice.