Gatte Ki Sabji Recipe | Jain Rajasthani Besan Curry Without Onion & Garlic
If you’re in love with traditional Indian comfort food, then this Gatte Ki Sabji is about to become your next obsession. This classic Rajasthani curry made with besan (chickpea flour) and curd is not only flavorful, but also incredibly easy to make and deeply satisfying. The dish is 100% vegetarian, Jain-friendly (without onion and garlic), and made using pantry staples.
In essence, Gatte ki Sabji is a yogurt-based curry loaded with tender dumplings made from chickpea flour — known as gatte. These dumplings are boiled until they puff up slightly and then simmered in a spiced curd gravy. The richness of ghee, the tang from curd, and the earthiness of besan make this dish hearty, delicious, and comforting.
A Gujarati Connection: Dhokli Nu Shaak’s Rajasthani Cousin
For many Gujarati households, this recipe evokes strong nostalgia as it’s very similar to Dhokli Nu Shaak, a famous Gujarati curry prepared with besan dumplings. But while the Gujarati version often uses a thinner kadhi-style base, Rajasthani Gatte ki Sabji is known for its thicker, more robust yogurt-based curry and heavier seasoning. If you’ve grown up in Gujarat, Rajasthan, or even Maharashtra, you’ve likely enjoyed some version of this.
Why You’ll Love This Gatte Ki Sabji:
- Quick and easy – Ready in under 30 minutes
- No onion, no garlic – Perfect for Jain cooking
- High in protein – Thanks to besan
- One-pot curry – Easy cleanup and great for busy days
- Versatile – Pairs perfectly with roti, rice, or even bajra/jowar rotis
Customizations & Pro Tips
- Spice level: This is mildly spiced. Feel free to adjust red chilli powder to taste.
- Ghee vs Oil: Ghee adds richness, but you can use oil if you want a vegan version.
- Curd note: Use thick, fresh curd. If it’s too sour, the curry may become tangy.
- Shapes: Gatte can be round like koftas or cut diagonally like “Muthiyas” — both work!
Serving Suggestions
- Serve with steamed basmati rice or jeera rice.
- It’s also amazing with hot phulkas, tandoori rotis, or bajra roti for an authentic Rajasthani touch.
- A small serving of chaas (buttermilk) and papad on the side makes it a complete, satisfying meal.
Gatte ki Sabji recipe
Ingredients
For the Gatte Besan Dumplings:
- 200 gm Chickpea Flour बेसन
- 250 gm Curd दही
- 2 tbsp Clarified Butter / Ghee घी
- ½ tsp Coriander Powder धनिया
- Salt to taste नमक
- ½ tsp Red Chilli Powder लाल मिर्च
For the Gravy:
- ½ tsp Coriander Powder धनिया
- Salt to taste नमक
- ½ tsp Red Chilli Powder लाल मिर्च
- 2 tsp Oil तेल
- A pinch of Turmeric Powder हल्दी
- ½ tsp Cumin Seeds
Instructions
For the Gatte:
- In a bowl, mix besan with salt, red chilli powder, coriander powder, and ghee. Add little water if needed and knead a stiff dough.200 gm Chickpea Flour, ½ tsp Coriander Powder, Salt to taste, ½ tsp Red Chilli Powder, 2 tbsp Clarified Butter / Ghee
- Shape into 5–6 long cylindrical strips (or any shape you prefer).
- Boil water in a pan, add the strips, and cook for 5 minutes.
- Once boiled, remove and cut into small pieces or gatte chunks.
For the Gravy:
- Strain the curd using a sieve to make it smooth.250 gm Curd
- To the curd, add salt, red chilli powder, turmeric, and coriander powder. Mix well.250 gm Curd, Salt to taste, ½ tsp Red Chilli Powder, A pinch of Turmeric Powder, ½ tsp Coriander Powder
- Add the cut gatta pieces into this curd mixture and let it marinate for 10 minutes.
- Heat oil in a kadhai/wok. Add jeera and once it splutters, pour in the curd mixture with gattas.½ tsp Cumin Seeds, 2 tsp Oil
- Cook on medium flame for 5–7 minutes, stirring continuously until it comes to a boil.
- Reduce heat and simmer for another 5–7 minutes.
- Add final tadka of red chilli powder, mix gently, and serve hot.½ tsp Red Chilli Powder
