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Besan Gatta Curry Recipe
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Rajasthani Besan Gatta Curry Recipe

Servings 4
Calories 426kcal
Author Siddhi Panchal


Gatte-(Gram Flour Dumplings)

  • 1 Cup Gram Flour
  • 2 tbsp Cooking oil
  • ½ tsp Carom Seeds Ajwain
  • ½ tsp Red Chili powder
  • ½ tsp Cumin and Coriander Powder Dhaniya & Jeera powder
  • ¼ tsp Garam Masala
  • ¼ tsp Turmeric
  • ¼ tsp Asafoetida Hing
  • Salt to taste


  • Onion Paste 3 Medium size Onion
  • Tomato Paste 2 large tomatoes
  • ¼ Cup coriander Finely chopped
  • ½ Cup Curd or Buttermilk
  • 4 tbsp cooking oil
  • 1 tbsp Ginger Garlic Paste
  • ½ tbsp Red chilli powder
  • ½ tbsp Cumin and Coriander Powder
  • ¼ tsp Asafoetida
  • ½ tsp Garam Masala
  • ½ tsp Turmeric Powder
  • ¼ tsp Coriander Seeds
  • ½ tsp Cumin Seeds
  • 2 Green Chilli Finely Chopped
  • Salt to taste


Gatte Preparation -

  • Pour in the gram flour into a edged plate or bowl (where you can easily knead it)
  • Add red chili powder, turmeric powder, cumin and coriander powder, Garam masala then add the asafetida. Before adding the carom seed rub it between the palms of your hands. Finally add salt to taste.
  • Mix it nicely.
  • Add the oil. Mix it all properly so there are no lumps.
  • Now add the water accordingly, to form dough of medium consistency (not too hard, no too soft).
  • If the dough turn out to be sticky, add the oil and knead until soft.
  • Put a pan filled with water on flame and cover the lid to fasten the heating.
  • Meanwhile let’s give a proper shape gram flour dough, to form gatte.
  • Divide the dough into 4-5 equal portions and roll each portion into thick and long cylindrical shape.
  • Make sure the water is boiling and then only add the gatte, one by one with a gap of 4-5 seconds so the water maintains it temperature.
  • The gas should be on medium flame and cover the pan with lid and set it aside for 10 to 15 minutes.
  • Remove the lid and to check the whether the gatte has been cooked try to slice it through with a knife and you will know.
  • Remove them out of a pan and place them on a plate and let it cool. Save the boiled water for later use.
  • Cut the cylindrical shape into small pieces (or as per your preference). Gatte are ready
  • Next heat oil in a pan- medium to high flame, and add the small pieces and shallow fry them for about 1-2 minutes- this give a good texture.

Let move on to the curry!

  • In a pan heat oil and add cumin seeds, coriander seeds, green chilies, asafetida and stir.
  • Add ginger Garlic paste and stir properly.
  • Add red chili powder, turmeric powder, cumin and coriander powder and add garam masala and stir nicely.
  • Roast the masalas properly. Once done add onion paste, similarly let it roast for about 2-3 minutes. Mix well and cook the mixture until oil comes on the surface.
  • Add tomato puree and mix well. Add salt to taste and so it fastens the cooking process. Cover the lid and set it aside for a minute or two.
  • Between slow flame, add the curd (Beat the curd well before adding) to avoid the curdling process. The initial gravy will turn out thick to make it more flowly add boiled water from step 13.
  • Mix and stir continuously. You can add water according to your type of gravy you want.
  • Add salt to taste.
  • Once the gravy starts to boil, add the shallow fried gatte into it. Mix well and cover the pan with the lid so the gatte absorbs the curry flavors brilliantly.
  • Remove the lid; garnish it with finely chopped green coriander leaves. Mix well
  • Turn off the flame.
  • Transfer the gatte ki sabji out into a bowl and serve hot! You can serve it with chapatti and paranthas!


Calories: 426kcal | Carbohydrates: 37g | Protein: 14g | Fat: 26g | Saturated Fat: 2g | Sodium: 158mg | Potassium: 1068mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1236IU | Vitamin C: 93mg | Calcium: 266mg | Iron: 9mg