Rajasthan Special Part I- Gatte ki Sabji & Lehsun ki Chutney


I spent a big span of my life in Rajasthan, a land full of colors and splendid cuisine. Today I’m writing about a tangy, thick gravy dish which is a delicacy of Rajasthan. It goes by the name ‘Gatte ka sabji’. The ‘Gatta’ is made of gram flour (besan) and then added to a delicious curry which is served with roti or rice.
I have also added an accomplishment ‘lehsun ki chutney’ made up of ‘lehsun’ which is garlic. This chutney is enjoyed with a lot of different types of cuisines and definitely worth a try. All together makes for a typical Rajasthani Delicacy.

Being in the deserted part of India fresh vegetables are not readily available in Rajasthan so this dish is prepared almost regularly or during festivities. I hope you enjoy it 🙂


For making Gatta

  • Gram flour 3 cups
  • Turmeric powder 1/4 tsp
  • Chili powder 1 tsp
  • Coriander powder 1 tbl spn
  • Fennel seed 1 tspn
  • Cumin seed 1/2 tsp
  • Onion 1 small (coarsely chopped)
  • Green chili (coarsely chopped)
  • Salt to taste

For the curry


  • Onion 1 cup (coarsely chopped)
  • Garlic paste 1tsp
  • Ginger paste 1 tsp
  • Turmeric powder 1/4 tsp
  • Chili powder 1 tsp
  • Coriander powder 1 tbl spn
  • Cumin powder 1 tsp
  • Curd 1/4 cup
  • Milk 1/4 cup
  • Kasoori methi leaves 2 tbl spn (roasted and powdered)
  • Garam masala powder 1/2 tsp
  • Coriander leaves(to garnish)
  • Salt to taste
  • Oil 3 tbl spn


Preparing Gatta

In a bowl mix all above ingredients thoroughly.


With water (pouring little at a time) knead this into a dough which should not be too soft. Divide into 5-6 equal parts. Roll each part in hand and give them the shape of sausage like hot dogs.

Meanwhile put four cups of water in a wok to boil. As the water boils put the gattas into it and boil for 10-12 minutes. Using tongs pick up the boiled gattas and keep aside to cool.

Save the water in which we boiled gattas for using in the curry.

Cut gattas into small pieces, deep fry and keep aside.


Go on to the next step, that is making the gravy for your ‘sabji’.

Making the curry

In a bowl add curd and  mix turmeric, chili, coriander and cumin powder into it. Keep the mixture aside.
In a heated wok add oil and chopped onion and fry till translucent.

Add ginger garlic paste and fry till onion turns dark brown. Immediately pour the masala mixed curd into it and add the fried gattas into it, sprinkle some water and fry till you observe oil on the surface.

Add the boiled water that we had preserved earlier (in which gattas were boiled) and milk. Boil over low heat till the gravy thickens in thick consistency.

Add garam masala powder and powdered kasoori methi to it. Garnish with chopped coriander leaves.

Your gatte ki sabji is ready.


Lehsun ki Chutney


  • Garlic paste 1 tbl spn
  • White vinegar / lemon juice 2-3 tbl spn
  • Red chili powder 1/2 tsp
  • Salt to taste
  • Oil 1tbl spn


Heat oil and put garlic paste in it. Stir and add lemon juice, chili powder and salt. Stir fry till you observe oil on the surface. Remove from heat.
Adjust the amount of lemon, chili or salt according to your taste.
Serve with roti or paratha.

For those of my readers who have never tasted Garlic Chutney, YOU HAVE TO TRY IT! It is absolutely delicious and will spice your palate up instantly!


Rajasthan is a part of my heritage and what better way of expressing love for your heritage than through food? It is also one of the most culturally rich and colorful places of India and the cuisine is just absolutely yum.

I’d like to know what is your favorite Indian Cuisine? Rajasthani, South Indian, Mughlai, name your favorite in the comment box below and I would love to give it a go! Looking forward to your feedback and comments.

Happy Cooking 🙂



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