Rajasthan is commonly identified with deserts, folk dance and, of course, for its ancient captivating places but rarely for its food. Another way to frame this can be the tempting food from Rajasthan is seldom talked about despite serving the most authentic flavoured dishes compared to and with other states of India. So do make sure you have enough Gatte ki sabji in your place. If not, you’re missing out on something so delicious on a whole additional level.


Ingredients for gatte- (serving for two)

  • 250g besan

  • ¼ cup water

  • ¼ tsp Carom seed

  • Salt ( as per taste)

  • 1 teaspoon oil

  • 1 pinch of soda

  • Finely chopped cashew nuts, almonds

  • Half green chilli

  • ¼ teaspoon ginger

  • 2-3 raisins finely chopped)

  • Garam masala

Ingredients for gravy-

      1. One cup thick curd

      2. 1 medium onion

      3. 2 garlic cloves

      4. 3-4 kajus

      5. 1 teaspoon salt

      6.  ½ tsp haldi

      7.  ¼ tsp Dry crushed coriander seeds

      8.  ¼ tsp Dry crushed coriander seeds



  1. Take a bowl, add besan, and mix it with carom seeds, salt, haldi, oil and soda.

  2. Make a dough of the same. Grease the hands with oil and flatten the dough. Stuff it with chopped dry fruits, ginger and roll them.

  3. Boil the stuffed rolls in the water once the gatte rises on the water. Turn off the stove and take out the gatta.

  4. Keep them for cooling. After that, cut them into small pieces.

  5. For gravy, Heat oil in a pan. Saute the cut pieces of gatte in the oil for 5 minutes and again keep them aside.

  6. Now, add chopped onions, garlic, ginger and cardamom to the oil.

  7. Once the onions turn pinkish, take it out, grind and make a paste.

  8. Add curd, salt, haldi, red chilli, garam masala, and the paste of kanju and onion in the oil. Stir it until the oil comes to the side of the pan.

  9. Next, add a glass of water. After one boil, add gatta to the gravy but cook it low flame for 5 mins.

  10. It is ready to be served. Garnish with coriander leaves, roasted cashew and enjoy it with chapatis.