Gatte Ki Sabzi is a delicacy from the North-Western state of India, Rajasthan. It is made from chickpea flour dumplings in a tangy tomato-yogurt gravy. I like to boil the dumplings and use them for this. Some people also fry the dumplings but I feel the boiled version is healthier and the dumplings are softer that way.

This is best had with rice, baatis, or even chapattis. Do try this version and I am sure you will fall in love with it and make it again and again.

COOKING TIME: 45 minutes


For the dumplings:

  1. Chickpea flour or besan – ¾ cups
  2. Carom seeds – ½ teaspoon
  3. Cumin seeds – ½ teaspoon
  4. Dried Fenugreek leaves or kasuri methi – 1 teaspoon
  5. Red Chilli powder – ½ teaspoon
  6. Fennel Seeds – ½ teaspoon
  7. Corriander powder – 1 tablespoon
  8. Turmeric powder – 1 teaspoon
  9. Baking soda – ½ teaspoon
  10. Oil – 1.5 tablespoons
  11. Water – ½ cup, as required
  12. Salt – to taste

For the gravy:

  1. Onion – 1 medium, finely chopped
  2. Tomatoes – 2 medium, fine paste
  3. Yogurt – ½ cup
  4. Garlic pods – 2-3
  5. Ginger – 2 inch stick
  6. Turmeric Powder – 1 teaspoon
  7. Coriander Powder – 1 tablespoon
  8. Cumin seeds – ½ teaspoon
  9. Dried Fenugreek leaves or Kasuri methi – 1 teaspoon
  10. Green Chilli powder – 1 (you could add more depending on how hot you want it to be)
  11. Oil – 2 tablespoons, for tempering
  12. Salt – to taste
  13. Coriander leaves – for garnish


  1. Take a big bowl and add all the dry spices in it along with chickpea flour.
  2. Add oil and rub the chickpea flour with your fingers to mix all the oil properly.
  3. Mix water in small quantities to make a soft dough. Remember the dough will be slightly sticky, so add water in small quantities.
  4. Drizzle oil on the dough and set it aside for about 15 minutes.
  5. In a big pan, bring water to boil.
  6. Roll the dough in small hotdog-shaped rods.





7.  Add the pieces in hot boiling water.
8. Let them cook for 4-5 minutes until they come on top and cook thoroughly.


9. Remember not to crowd the pan. If there are more pieces, you could repeat the process in batches.
10. Drain out excess water from the Gattas or chickpea dumplings.
11. Cut these rods with a knife. Each piece should be about an inch in thickness.
12. Save 1-2 cups of the water used to boil the Gattas.



For the Gravy –
  1. In a heavy bottom pan, add some oil and heat it.
  2. Add cumin seeds to it and allow them to crackle.
  3. Then add finely chopped onions and allow them to caramelize. This will take 4-5 minutes on low flame.
  4. Meanwhile, puree two tomatoes, one green chili, 2 garlic pods, and ginger stick in a blender.
  5. Add the mix to the caramelized onions and cook on low heat till the oil separates from the puree.
  6. Then, add turmeric and coriander powder, and salt and mix well.
  7. Now, add the yogurt and allow it to cook for 2-3 minutes. Keep stirring continuously.
  8. Add the water saved from earlier (from boiling the gattas) and add about 1.2 cups of it and bring it to a boil.
  9. Add the dumplings/Gattas and sprinkle some dried fenugreek leaves or Kasuri methi.
  10. Let this cook for 3-4 minutes till the gravy starts to thicken up as well.
  11. Serve the Gatte ki Sabzi hot with baatis (baked flour cakes) or rice.

Love Daal Baati? Do try out the recipe.