Shahi Gatte

Click Here

Besan dumplings with spicy yogurt based gravy. A special Rajasthani delicacy.


Cooking Time: 45 mins

Serves: 4


  • 1½cup onion paste
  • 2 cups besan
  • 1½ cups yogurt (dahi) whisked
  • Salt
  • ½ inch ginger paste
  • ¼ tsp soda bicarbonate
  • 1 tsp jeera
  • 1 tbsp red chilli powder
  • 1 tsp turmeric powder
  • 2 tbsp coriander powder
  • A pinch of asafoetida
  • ½ tsp garam masala
  • 1 cup tomato puree


To Make Gatte

  • Take besan in a bowl and mix oil, turmeric powder, salt, red chili powder, coriander seeds, chopped ginger and garlic, sodium bi-carbonate and cumin seeds along with the whipped curd.
  • Knead the dough well. In case, if the dough turns sticky add a little oil and keep the dough aside.
  • Now, roll the dough and make long cylindrical shaped rolls.
  • Boil the rolls in water for 25-30 minutes till the roughness of the besan rolls disappears.
  • Drain the gatte and preserve the water.
  • Cut the gatte in large cubes.
  • Fry them in lightly in oil.

To Make Gravy

  • Heat oil, add cumin seeds along with a pinch of hing splutter them, and add onion paste sauté till golden brown.
  • Add ginger and garlic paste to the onion paste.
  • Add tomato paste and cook till it leaves oil on it.
  • Sprinkle red chilli powder, turmeric powder, coriander powder, and salt.
  • Lower the flame, add the remaining dahi to the gravy and stir it continuously.
  • Add garam masala and add the gatte in the gravy, cook until the oil starts separating from the gravy.
  • Garnish with coriander leaves.
  • Serve hot with rice.