Gatte Ki Sabzi – a Rajasthani dish made with besan dumplings (gatte) simmered in a yogurt gravy. This version is prepared without onion and garlic. It’s commonly served as a curry alongside roti, rice or as part of a Rajasthani thali.
I’ll take a second helping thanks!
Note – This recipe has been updated from the archives – first published February 2012. I’ve added new images and helpful content.
When my Mum first posted this recipe, she named it Gatte Ki Kadhi and it isn’t hard to see why. The chickpea flour dumplings are simmered in a tempered yogurt besan gravy – essentially kadhi!
My favourite way to eat gatte ki sabzi is with bajra na rotla and jeera rice on the side. I once had it with lasaniya gajar – it was a winter warming thali for sure!
Here are a few other sides I think would pair really well – all add veggies and extra crunch factor!
- Indian red cabbage stir fry
- Indian broccoli stir fry sabzi
- Beetroot, radish & carrot salad with an Indian tadka
Recipe Details & Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
The gatte are pretty easy to make and you only need a couple of ingredients. Gram flour is the main ingredient with red chilli powder and ajwain seeds to flavour. They are then boiled in water to cook through.
Then, it’s on to the gravy. It’s a thick spiced gravy, with the “kadhi” having similar flavour to this Rajasthani spring onion kadhi . The gravy is robust and deeply warming thanks to the tempering with whole spices and spice powders – red chilli powder and cumin coriander powder. It’s different to a Gujarati kadhi base which is sweeter.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Gatte Ki Sabzi
Ingredients
Besan Gatte
- 1 cup besan
- ¼ cup yogurt
- 3 tablespoon ghee or oil
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon kasoori methi
- ½ teaspoon fennel seeds
- ½ teaspoon carom seeds ajwain
- salt to taste
Gravy
- 1 cup yogurt sour
- 1 tablespoon besan
- 1 tablespoon red chilli powder
- ½ teaspoon turmeric powder
- 1 tablespoon ground cumin and coriander dhana jeeru powder
- salt to taste
Tempering (Vaghar/Tadka)
- 3 tablespoon oil
- 1 teaspoon cumin seeds
- ¼ teaspoon hing
- 1 tablespoon whole spices (optional) bay leaf, clove, cinnamon stick and green cardamom
- ¼ teaspoon kashmiri red chilli powder
Garnish
- coriander
Instructions
- In a mixing bowl add 1 cup besan , 1/4 cup yogurt , 3 tablespoon ghee , 1 tablespoon red chilli powder , 1 teaspoon turmeric powder , 1 teaspoon kasoori methi , ½ teaspoon fennel seeds , ½ teaspoon carom seeds , and salt to taste .
- Mix well and knead the dough using lukewarm water, the dough will be little sticky.
- Apply little oil on your hands, divide dough into equal portions and shape into a long cylindrical roll.
- In a pan add 3 cups of water and bring it to boil, add gatte cylinder and cook at least 8-10 minutes, or until small bubbles appears on the surface of the gatte.
- Remove from the water and set it aside. Do not discard the water. Once the gatte are cooler to touch, cut into small pieces. Set aside.
Yogurt Gravy
- Mix 1 cup yogurt , 1 tablespoon besan , 1 tablespoon red chilli powder , ½ teaspoon turmeric powder , 1 tablespoon ground cumin and coriander , and salt to taste and whisk well.
- On a medium flame, heat 3 tablespoon oil in a kadai/pan and add 1 teaspoon cumin seeds , ¼ teaspoon hing and 1 tablespoon whole spices (optional) When the seeds crackle add ¼ teaspoon kashmiri red chilli powder and the yogurt mixture. Turn the heat down, then add the water the gatte were boiled in.
- Bring to a boil, while stirring continuously so the kadhi doesn’t split. Add cut gatte, and simmer for 6-8 minutes.
- Garnish with chopped coriander .
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Gatte Ki Sabzi
Ingredients
Besan Gatte
- 1 cup besan
- ¼ cup yogurt
- 3 tablespoon ghee or oil
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon kasoori methi
- ½ teaspoon fennel seeds
- ½ teaspoon carom seeds ajwain
- salt to taste
Gravy
- 1 cup yogurt sour
- 1 tablespoon besan
- 1 tablespoon red chilli powder
- ½ teaspoon turmeric powder
- 1 tablespoon ground cumin and coriander dhana jeeru powder
- salt to taste
Tempering (Vaghar/Tadka)
- 3 tablespoon oil
- 1 teaspoon cumin seeds
- ¼ teaspoon hing
- 1 tablespoon whole spices (optional) bay leaf, clove, cinnamon stick and green cardamom
- ¼ teaspoon kashmiri red chilli powder
Garnish
- coriander
Instructions
- In a mixing bowl add 1 cup besan , 1/4 cup yogurt , 3 tablespoon ghee , 1 tablespoon red chilli powder , 1 teaspoon turmeric powder , 1 teaspoon kasoori methi , ½ teaspoon fennel seeds , ½ teaspoon carom seeds , and salt to taste .
- Mix well and knead the dough using lukewarm water, the dough will be little sticky.
- Apply little oil on your hands, divide dough into equal portions and shape into a long cylindrical roll.
- In a pan add 3 cups of water and bring it to boil, add gatte cylinder and cook at least 8-10 minutes, or until small bubbles appears on the surface of the gatte.
- Remove from the water and set it aside. Do not discard the water. Once the gatte are cooler to touch, cut into small pieces. Set aside.
Yogurt Gravy
- Mix 1 cup yogurt , 1 tablespoon besan , 1 tablespoon red chilli powder , ½ teaspoon turmeric powder , 1 tablespoon ground cumin and coriander , and salt to taste and whisk well.
- On a medium flame, heat 3 tablespoon oil in a kadai/pan and add 1 teaspoon cumin seeds , ¼ teaspoon hing and 1 tablespoon whole spices (optional) When the seeds crackle add ¼ teaspoon kashmiri red chilli powder and the yogurt mixture. Turn the heat down, then add the water the gatte were boiled in.
- Bring to a boil, while stirring continuously so the kadhi doesn’t split. Add cut gatte, and simmer for 6-8 minutes.
- Garnish with chopped coriander .
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Sparkling Cranberry Mocktail recipe is made with three ingredients and is so simple to put together – 2 minutes in fact! Perfect as a non-alcoholic drink for guests at Christmas, Thanksgiving or New Year’s Eve.
It wouldn’t be the holiday season without all kinds of festive drinks! I love sipping on Christmas coffees, this decadent Billionaire’s Hot Chocolate and Eggless Eggnog .
This Cranberry and Orange Mocktail recipe is similar to a Cranberry Cocktail, that is usually prepared with vodka, but without any alcohol. It is a great option to serve to kids and adults alike!
Ingredients & Substitions
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Cranberry Juice – I like to use a full sugar cranberry juice for the best taste. To intensify the red colour, use a splash of pomegranate juice as well.
Orange juice – juice oranges or clementines for fresh orange juice or use from a carton. I’ve also tried this mocktail with apple juice which cuts through the tartness of the cranberry.
Non alcoholic sparkling wine or sparkling grape juice. Sparkling water or club soda also works. Use ginger beer or ginger ale instead of sparkling grape juice.
Make it sweeter if you wish by adding honey or maple syrup or sugar. I suggest doing a taste test first though!
Garnishing:
Ice cubes
Fresh cranberries – use leftover cranberries to make Christmas Jam .
Herbs – fresh mint leaves or fresh rosemary sprigs (optional)
Other Mocktail Recipes
Mimosa Mocktail
Pomegranate Mocktail
Mango Mocktail
Rose Mocktail
Watermelon Mocktail
Green Apple Martini
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Cranberry Mocktail
Equipment
- 1 glass
Ingredients
1 cup = 250ml
- ½ cup cranberry juice
- ¼ cup orange juice
- ½ cup non alcoholic sparkling wine or grape juice
- ¼ cup crushed ice optional
Garnish
- fresh cranberries
- fresh rosemary or mint
- orange wedges
Instructions
- In a large pitcher or bowl, stir together cranberry juice and orange juice.
- Pour into glassware of choice until half full, add ice, and top the rest with the sparkling grape juice.
- Add any garnishes such as cranberries, orange wedges or rosemary.
Video
Notes
Use apple juice instead of orange juice to make Cranberry Apple Mocktail
Use ginger beer or ginger ale instead of sparkling grape juice – this adds ginger flavor to the drink to make Ginger Cranberry Mocktail
Instead of fresh cranberries, garnish with pomegranates
Depending on your sweetness level, use other full sugar or no added sugar juices.
Make it sweeter by adding honey or maple syrup or sugar. I suggest doing a taste test first Serve with these Cranberry Cream Cheese Pinwheels
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
