Gatte Ki Sabji-Rajasthani Cuisine( with a twist)


Gatte ki Sabji is a famous rajasthani dish where gatte are made of besan( roundels) and with a curd curry.

To innovate & add more flavours, I twisted the original recepie of gatte. Made gatte dough by adding methi to it. Filling of Paneer in the gatte balls. The whole combination enhanced the  taste of Sabji.

This innovation really goes hit when served with hot chapatis.


 1cup besan

1/2 cup chopped methi

1/2 spoon chilli powder

2-3 spoon paneer

Salt to taste

1/4spoon turmeric powder

A pinch of hing

2 spoon oil

Oil for frying gatte

For gravy

1 cup thick curd

2 spoons ghee

1/2 spoon chilli powder

1/4th turmeric powder 

1 spoon coriander powder

Salt to taste

 1/4th spoon cumin seeds

A pinch of hing
Coriander for garnishing


 Mix all the ingredients & make a dough

Make small balls from the dough Flattened each ball with fingers & fill paneer in it.

Make a proper ball again.Repeat for all balls.Boil water & add balls for 5 min

Strain water & keep gatte balls aside

Heat oil in kadhai, add gatte & fry them till they turn  golden

Take them out from oil

For gravy

Take curd in a bowl, mix salt, chilli, turmeric, coriander powder.In a kadhai heat 2 spoon ghee , add cumin seeds, hing & then add the curd mixture

Keep stirring the mixture, do add little water if it gets thick

Let the curd get cooked properly, i.e.when it starts leaving ghee

Now add gatte balls in curd & cook till they get soft

Garnish it with coriander & serve hot with plain chapattis.

You can see the Paneer filling in the pic….Yum Yum

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