Gatte Ki Sabzi/Chickpea Flour Dumplings In Yogurt Curry

Gatte ki sabzi is a traditional dish from the state of Rajasthan, India. In this curry, gatte/chickpea flour dumplings are boiled and then simmered in a yogurt based tangy curry. This is flavorful & vibrant looking dish, taste well with chapati or steamed rice. I love trying traditional Indian recipes from different states and like sharing on my blog too for my followers friends 😊.

This curry is also a good options for vegetarians apart from paneer. It requires slight planning and time to make this dish but the end results are lip smacking, worth investing time. I assure you that your family members & guests will drool over it 😉. So let’s get started.

If you are looking for more Indian curries, do check my recipes of :


gatte ki sabzi

Cuisine: Indian, Rajasthani

Recipe Type: Main Course

Author: Rateka

Prep Time: 15-20 Mins

Cook Time: 45-50 Mins

Serves: 4


For Gatte/Dumplings:

  • Besan/Chickpea Flour: 1 cup
  • Yogurt: 1/4 cup
  • Red Chili Powder: 1/4 tsp
  • Turmeric Powder: 1/4 tsp
  • Ajwain/Carom Seeds: 1/2 tsp (optional)
  • Garam Masala powder: 1/4 tsp
  • Vegetable Oil: 1 tsp
  • Salt to taste
  • Luke warm water to knead

For Curry:

  • Onion: 2 medium-sized, roughly chopped
  • Tomato: 1 large, puréed
  • Garlic Cloves: 2-3
  • Ginger: 1 inch piece
  • Green Chili: 2
  • Heeng/Asafoetida: A generous pinch
  • Bay Leaf: 2
  • Cumin Seeds: 1 tsp
  • Kalunji/Nigella Seeds: 1/2 tsp(optional)
  • Cooking Oil: 2 tbsp (I have used mustard oil)
  • Whisked Yogurt: 3/4 cup(Room temp)
  • Coriander Powder: 2 tbsp
  • Turmeric Powder: 1 tsp
  • Garam Masala Powder: 1 tsp
  • Red Chili Powder: 1 tsp or as per taste
  • Dried Mango Powder: 1/2 tsp(Optional, if yogurt is not tangy enough)
  • Kasuri Methi/Dried Fenugreek Leaves: 1 tsp
  • Salt to taste
  • Water as required
  • Handful of freshly chopped coriander/cilantro leaves


Make the Gatte:

  • In a bowl, mix together besan, turmeric powder, red chili powder, ajwain, garam masala powder & mix well. Add oil, yogurt, salt and again mix everything together.
  • Form a dough by mixing everything together. You can add little luke warm water if dough isn’t coming together.
  • Once dough is formed, divide it into 4 equal parts & shape each part into an equal sized log.
  • On the other hand, boil 2 cups of water. Once water starts boiling, add the prepared besan logs into it.
  • Boil them for around 15 mins or till knife inserted in the logs comes out clean.
  • Take gatte out of water & once cool, cut them into 1/2 inch rounds.

Make the curry:

  • Add onion, ginger, garlic, green chili in a blender and make into a smooth paste.
  • Heat the kadhai/deep bottomed pan, add oil, once hot, add heeng, bay leaves, cumin seeds & kalunji and let it splutter for few seconds.
  • Add onion paste & cook till raw smell goes off & paste color changes to golden-brown. Keep stirring occasionally to avoid the burning.
  • Add tomato purée, mix well & sauté for 3-4 mins.
  • In a bowl of whisked curd, add turmeric powder, red chili powder, coriander powder, garam masala powder, dry mango powder, salt & mix well.
  • Once onion-tomato paste is done, reduce the flame, add whisked yogurt (made in above step). Mix well & sauté for 4-5 mins on low-medium flame only, cook till the paste starts oozing oil.
  • Add 2 cups of water, mix well & let it boil for 3-4 mins. Also at this point check on spices & adjust accordingly if required.
  • In the boiling curry add gatte & let it simmer at medium flame for another 10-15 mins and stir occasionally.
  • Add crushed kasuri methi, mix well & let it simmer till the desired consistency.
  • Turn off the flame, garnish with chopped cilantro leaves and serve hot with  chapati’s or rice and enjoy 😊.


  • You can shallow fry the gatte/dumplings before adding to the curry.
  • You can add Kashmiri red chili powder, it will give nice red color to your curry, if you like.



6 thoughts on “Gatte Ki Sabzi/Chickpea Flour Dumplings In Yogurt Curry

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