Gatte Ki Sabji

This one is a traditional dish from Rajasthan. These are basically gram flour dumplings that are cooked in spiced gravy. This dish will perfectly complement any type of meal. This can be had with either roti, naan or rice.

Course Main Course

 Cuisine Indian

 Prep Time 5 minutes

 Cook Time 40 minutes

 Total Time 45 minutes

 Servings 4 people


For Gatte

  • 2 cups besan (gram flour)
  • 4 Tbsp oil (canola or vegetable oil)
  • 1 tsp salt
  • 1 tsp red chili powder (adjust to taste)
  • 1/8 tsp asafetida (hing 

    For Gravy

  • 3 Tbsp oil
  • 1/8 tsp asafetida (hing)
  • 1 tsp fennel seeds (saunf)
  • 2 bay leaves (tejpat)
  • 2 dry red chilies
  • ½ tsp red chili powder
  • 1/2 tsp turmeric (haldi)
  • 1 tablespoon coriander powder (dhania)
  • 1 tsp salt
  • 1 Tbsp Kasuri Methi
  • 1 tsp mango powder (amchoor)
  • 1/2 tsp garam masala


  1. Start by taking a mixing bowl and mix all the ingredients together for gatte. Then add some water in it, and make a soft dough. Add about 1/3  cup of water. Then knead the dough well. After that divide the dough in 8 pieces, then roll them and they should be approximately half an inch thick.

    Ferro Anti Skid Mixing Bowl


  • Now take a sauce pan and put it on medium flame with 4 cups of water in it. Then start dropping the gate logs in the boiling water. Then cover the pan, once it is boiled, reduce the flame to low. Cook them for about 10-15 minutes. The gate will start floating on top of the water and will also have bubbles around it.

    Belly Sauce Pan



  • Then take the gatte out of the water and keep them aside to let them cool off. Then cut them into half an inch thick pieces. 
  • Then take a pan and heat some oil in it, then add some fennel seeds, asafetida, red chilies. Then stir it well. Then do the same for about 4-5 minutes until gate become golden brown.

    Caldera Frying Pan



  • Then add some bay leaves, chili powder, turmeric, coriander powder and salt. Then stir it well for about 2-3 minutes. 
  • Then add some water in it and some kauri methi too, then boil it for about 10 minutes, at the same time add water to adjust the thickness to the gravy. As the sabji will cool off the gravy will become thicker.

    Ultimate Series Kitchen Tool



  • Turn the flame off and add some mango powder in it, then also add some garam masala and wait for a minutes, stir well,  your latte ki sabji is ready to be served.


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