Curry, Rajasthani Dishes, Veg

Rajasthani Besan Gatte Ki Sabzi (Besan gatte)

Hello everyone! Today’s recipe is ‘ Besan Gatte Ki Sabzi’ from the land of Rajasthan. It is one of rajasthani cuisine’s most famous dish . Let’s learn how to make this traditional dish.

Besan gatte ki sabzi
Besan gatte ki sabzi

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For more Rajasthani dishes you can also check Moong Dal Halwa (with a twist) , Rajasthani shimla mirch besan , Besan Ki Sabzi (from the land of Rajasthan)  , Jhatpat ratlami sev paratha (sev stuffed paratha) , Sev ki sabzi (Ratlami sev ki sabzi) .

Duration: 50 mins
Serve: 4

Ingredients for Besan gatte ki sabzi

For the Gatte

Besan (Gram flour)                                                                     2 cups

Zeera (Cumin seeds)                                                                 1/2 tsp

Salt                                                                                                      1/2 tsp

Lal mirch powder (Red chili powder)                              1/2 tsp

Haldi (Turmeric)                                                                          1/4 tsp

Ajwain (Carrom seeds)                                                            1/4 tsp

Saunf (Fennel seeds)                                                                 1/4 tsp

Pudina (Dry Mint Leaves)                                                      1/2 tsp

Oil                                                                                                        1 tbsp

For the Gravy

Onion (chopped)                                                                          2 medium size

Curd                                                                                                    3 tbsp

Lehsun (Garlic)                                                                             1 pod

Hari Mirch (Green chilies)                                                     1 no.

Red Chili powder                                                                         1/2 tsp

Dhania Powder (Coriander Powder)                               2 tsp

Haldi (Turmeric)                                                                           1/4 tsp

Hing (Asafoetida)                                                                        a pinch

Salt                                                                                                      as per taste

Oil                                                                                                       2 tbsp

Procedure for Besan gatte ki sabzi

For Gatte:

  • In a pan/bowl mix besan, all the dry ingredients and oil in it. Mix it well.


  • Now add small amount of water in the pan and start kneading the mixture. Add more water if needed, be careful while adding water we do not want very hard or very soft dough.


  • Once you get good consistency of dough with which it can be easily rolled, divide the dough in equal parts.
  • Start rolling each part and make long cylindrical strips out of it.


  • Boil sufficient amount of water and add cylindrical strips in it.


  • Use a knife and check whether rolls/strips are properly done or not. If not done, boil some more.
  • Once done, cut the strips in equal size pieces. These equal size pieces are called besan gatte. Keep the water for curry.


For Gravy:

  • For gravy, heat oil in a pan, now add zeera and mustard seeds in it. Let it start spluttering.
  • Add chopped onion, crushed garlic and green chillies. Cook it till onion starts turning golden brown in color.


  • Make a paste of all the dry spices.


  • Add this paste in the pan and saute it for 3-4 mins.


  • Now lower the flame and add curd in the pan.


  • Once you see the oil separating from the mixture add besan gatte in it and cook it for sometime. Let the gattas blend with the masala.


  • Add the water, which we used for preparing gatte, in the gatte and masala mixture.
  • Let it simmer for 5-7 minutes on lower flame.


gatte 1

  • You can prepare this gravy with tomato puree also, if you do not have curd at home.

Food Quote

A recipe has no soul. You, as the cook, must bring the soul to the recipe. 

-Thomas Keller

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