Besan ke Gatte ki Sabji Recipe

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An authentic dish from Rajasthani cuisine, Gatte Ki Sabji is a spicy curry cooked with gram flour dumplings. It is also popular in Bihari cuisine by the name of ‘besani’ which is a little unimaginative as it derives its name from ‘besan’ – the hindi word for gram flour. It is mostly served with either roti or plain steamed rice. Because ‘besni-chawal’ is a popular main course dish, it is generally served without daal and other accompaniments. At other times, you can serve this with a dry potato curry on the side or even some raita.

Gatte ki Sabji can be made in two ways. One where you add onion paste to the gravy and the other way where you can make this subzi with no onion, no garlic. In the latter version, some people even use boiled lauki or bottle gourd to make the gravy. This recipe involves multiple steps and can take a little longer than usual to make if you don’t multi-task and make the gatte and curry at the same time. Gatte ki sabji is often relished by non-vegetarians who think of this as an alternative for days when they don’t have non veg food for religious reasons.

The first step in making Gatte ki sabji is getting the gatte ready. For this, you need to make a firm dough using chick pea flour and the ingredients given below. The dough needs to be then rolled into a cylinder an inch in diameter and boiled until it becomes soft. Post this it can be cut into cylinders which are generally shallow-fried to firm them up a bit and give a crisp outer texture. If you want to avoid the extra oil during the shallow fry, you can try to dry roast them on a tava or toss them into an air fryer for 5-7 minutes after lightly brushing them with oil. You can also use an appm pan and put each piece into a depression in the pan and fry it with just a drop of oil.

how to make gatte ki sabji
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Gatte ki Sabji

Gatte ki Sabji is an iconic dish of Rajasthan. It involves besan dumplings cooked in spicy curd based gravy. Due to lack of fresh vegetables, Rajasthani cuisine makes use of both Besan and Curd in most recipes.
Course Lunch or Dinner
Cuisine Rajasthani
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 230 kcal
Author Anju Bhagnari


  • 2 cups Besan
  • 1 tsp Red Chilli Powder
  • 1 pinch Hing
  • 1/4 tsp Garam Masala Powder
  • 1 tsp Oil
  • Salt to taste
  • 1/2 tsp Cumin Seeds
  • 1/4 tsp Turmeric Powder
  • Water as needed
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 small Onion
  • 1/4 tsp Ginger Grated
  • 4 tbsp Curd
  • 1 tsp Besan
  • 2 Green Chillies
  • 1 tsp Red Chilli Powder
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Garam Masala Powder
  • Salt to taste
  • Water as needed
  • 2 tbsp Oil
  • 1 tbsp Fresh Coriander Leaves (chopped)


  1. To make the gatte, take the besan in a bowl. Season with the salt, red chilli powder, garam masala powder, turmeric powder, and hing.

  2. Add the cumin seeds. Adding water little by little, knead a soft dough.

  3. Use the oil to smoothen it. Rest for 5 minutes.

  4. Now, take about 2 tablespoons of the dough and make long cylindrical rolls of about 4 inches long and ¾ to 1 inch in diameter.

    Gatte preparation for subji
  5. Use up the whole dough to make more of the rolls.

  6. Meanwhile, in a big pan bring to boil about 8 cups of water. Let the flame be high.

  7. Add in as many rolls as possible in one go and let them boil for 10 minutes.

  8. The rolls will float up to the surface when cooked evenly. Remove with a slotted spoon and let cool for 5 minutes. Boil all the rolls similarly.

  9. Using a sharp knife, cut each roll into 1-inch pieces. Also, reserve the boiled water to add to the gravy later on.

  10. Heat 1 tablespoon of oil in a non-stick pan on low flame. Toss in the dumplings to shallow fry. Stir fry them till they turn light golden all over.

  11. Remove and keep aside till the gravy is prepared. For the gravy, Chop the onion and the green chillies finely.

  12. In the same pan in which the gatte were shallow fried, add 1 tablespoon of oil. Heat on low flame.

  13. Add the mustard seeds and the cumin seeds. Once they splutter, add the onion, green chillies, and the grated ginger.

  14. Let them fry till they turn into golden brown. Season with the salt, red chilli powder, turmeric powder, garam masala powder and the coriander powder.

    base preparation for gatte ki sabji
  15. Now, Add 1 teaspoon besan to the curd and whisk well. Add this curd mixture to the caramelized onion.

  16. Fry for about 2 minutes. Add the leftover water in which the gatte had been boiled. Check and adjust seasonings.

  17. Add more water if needed as per the gravy consistency preferred. Let it come to a boil and then add the gatte.

    gatte ki sabji step by step
  18. Cover with a lid and let simmer for 8 to 10 minutes till the gravy thickens up. If it becomes too thick, add more water and boil for 5 minutes more.

  19. Shut off the flame when the desired consistency is achieved

  20. Lastly, garnish with the chopped fresh coriander leaves and serve hot with roti or plain boiled rice etc

    Gatte Ki Sabji Recipe
Nutrition Facts
Gatte ki Sabji
Amount Per Serving
Calories 230 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 102mg4%
Potassium 420mg12%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 6g7%
Protein 10g20%
Vitamin A 285IU6%
Vitamin C 3mg4%
Calcium 50mg5%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

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Besan ke Gatte ki Sabji Recipe


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