Gatte Ki Sabji (Chickpea Flour Dumplings Curry)

Gatte ki sabji is a traditional rajasthani style spicy curry, made from chickpea flour dumplings (called gatte). This dish particularly hails from Jodhpur style of rajasthani cooking. Bringing to you a super secret and truly adored recipe (by us and all our guests!!) especially with the dal baati feast, this one particularly comes from our mom’s kitchen to yours! Enjoy!



  • 2 cup besan / gram flour / chickpea flour
  • 1 tsp salt (adjust as needed)
  • ½-3/4 tsp red chili powder
  • ½ tsp turmeric powder
  • ½ tsp roasted and coarsely grinded cumin seeds
  • 1 tsp coriander powder
  • ½ tsp fennel seeds (saunf)
  • 1 pinch asafoetida (hing)
  • Oil, as needed (at least 3-4 tbsp)
  • 1.5 tbsp curd / yogurt
  • Water



  • Mix all the dry ingredients listed under gate well
  • Add 3 tbsp oil in it and mix well. You should be able to form a loose ball in your fist. If not, add more oil and mix and repeat until you can form a loose ball
  • Add curd to make softer gate
  • Knead this mix well with water – not too lose or tight (like poori dough / slightly lose than chapatti dough). Dough should be smooth and without any cracks
  • Grease your hands with oil and make rolls from this dough lengthwise. The rolls should be around 1.5-2 cm in diameter
  • For cooking them, put in boiling water on high flame for 2 min and then for 5-7 min on medium. The test of doneness is they should not stick on your fingers when you pick
  • Take out from water and upon cooling, cut with knife in small size for using in curry

For curry:

  1. In 1/2 cup yogurt, mix 1/2 cup water and beat well to ensure there are no lumps
  2. In 2 tbsp oil, add cumin seeds. As the seeds splutter, add kashmiri red chilli powder followed by the above mix and cook until the oil separates
  3. Now, add gatte and take a boil for 5 minutes
  4. Serve hot, garnished with chopped coriander leaves

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