DISH RESEARCH · Main dish

Gatte ki Sabzi

Also known as: गट्टे की सब्जी, गट्टे की सब्ज़ी

Dassana Amit’s selected Gatte ki Sabji combines boiled gram-flour dumplings with yogurt gravy, an own onion–ginger–garlic paste and a whole-spice tempering.

Gatte ki Sabzi — illustrative food image

About Gatte ki Sabzi

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Dassana Amit describes Gatte ki Sabji as a Rajasthani curry of boiled gram-flour dumplings in a spiced gravy. This selected version follows her yogurt gravy with an own onion, ginger and garlic paste.

Gram flour, carom, ground spices, asafoetida and salt are mixed with oil and yogurt. Water makes a semi-soft dough, which is shaped into cylinders and boiled. The cooked pieces are cooled enough to cut into thick discs.

Onion, raw garlic and ginger are ground with selected water into a fine paste. Cumin, cloves, cinnamon, green cardamom, tej patta and a deseeded dried chili crackle in ghee before the paste is cooked until golden.

Whisked full-fat yogurt joins the pan off the heat, then cooks with stirring. Turmeric, red chili, ground coriander and selected optional asafoetida are added, followed by a reserved portion of the same dumpling-cooking water and salt.

The cooked dumplings simmer gently in that gravy until it thickens slightly. Coriander goes in last. The publisher offers Gatte ki Sabji hot; this selected serving pairs it with roti.

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Dish type: Main dish
Preparation: Read the preparation
Mix gram flour, carom, turmeric, red chili powder, ground coriander, asafoetida and salt with oil and yogurt. Knead with water to a semi-soft dough, adding conditional extra gram flour if sticky. Shape cylinders, divide them and boil in water. Remove and cool enough to cut into thick discs; reserve part of that same cooking water. Grind onion, garlic and ginger with selected grinding water. Crackle cumin, cloves, cinnamon, green cardamom, tej patta and deseeded dried chili in ghee, then cook the onion paste until golden. Add whisked full-fat yogurt off the heat, mix and return to low heat while stirring. Add the gravy ground spices and optional asafoetida, then the reserved cooking water and salt. Simmer the same cooked dumplings in the gravy until it thickens slightly. Stir in coriander and serve hot with roti.
Serving presentation: hot in the publisher’s Gatte ki Sabji presentation

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Ingredients in Gatte ki Sabzi

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Vegetable Oilcooking medium
Chickpea Flourbase
Yogurtsauce
Cuminseasoning
Turmericseasoning
Chilli pepperseasoning
Saltseasoning
Waterother

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Countries

India

Cuisines & regions

Rajasthani Cuisine

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Cooking traditions: Rajasthani / Dassana onion-paste Gatte ki Sabji

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references

Gatte ki Sabji Recipe