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5 from 6 votes

Besan Gatte Ki Sabzi | (Rich + Soft + Vegan + Keto + Delicious)

Besan Gatte Ki Sabzi Recipe: Learn how to make famous Rajasthani gatte ki sabzi. It is rich, spicy, soft, and delicious curry.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Curry
Cuisine: Indian
Keyword: besan gatte, besan gatte ki sabzi, besan gatte recipe, gluten free, keto
Servings: 3 people
Calories: 271kcal
Author: Pradeep Mamgain


  • 8 grams garlic
  • 15 grams ginger
  • 1.5 grams red chili whole
  • 3 grams black mustard seeds
  • 3 grams coriander seeds
  • 60 grams tomato
  • 150 grams gram flour
  • 2.5 grams ground turmeric
  • 12.5 grams salt
  • 2.5 grams green chili chopped
  • 150 grams onion finely chopped
  • 7 grams fenugreek leaves dry
  • 10 grams vegetable oil
  • 2 pcs bay leaf
  • 1 gram black pepper seeds
  • 1 gram clove
  • 3.5 grams fenugreek seeds
  • 15 grams coriander leaves


  • In a blender jar, add garlic, ginger, whole red chilies, black mustard seeds, coriander seeds, and tomato. Blend all spices to make a smooth paste.
  • In a mixing bowl, add gram flour, turmeric powder, about 1.5 tsp of salt, chopped green chilies, half of the chopped onions, fenugreek leaves. Now, mix all the ingredients well.
  • Add water in batches and make a smooth batter.
  • Heat a Kadhai on medium heat and then pour in the batter we prepared. Continuously stir the batter to avoid lumps.
  • Grease a tray or thali and then add the batter. Now, evenly place it on the thali.
  • Cut the batter into the shape of your choice. Don’t discard the leftover batter, we need it to thicken the gravy.
  • Heat oil in a Kadhai and then deep fry gram flour dumplings.
  • Heat a Kadhai on medium heat and then add oil.
  • Add bay leaves, pepper seeds, cloves, fenugreek seeds, and saute for 15 seconds.
  • Add rest of the chopped onion and then saute until onions become translucent.
  • Add the masala we prepared earlier and then cook for 1 minute. Add little water if required.
  • Add turmeric powder and 1 tsp of salt. Now, mix all the ingredients well and cook until oil separates from the masala.
  • Add the mashed leftover dumplings and mix well.
  • Pour in 1 cup of water and cook for 2 minutes. Add dumplings and then cook for 2 minutes.
  • Sprinkle coriander greens and mix well with the curry.


  • Serving: Serve it hot with naan, roti, or rice. 
  • Additions: You may add cumin seeds, a little bit of baking soda, and mint leaves to the masala.
  • Subtractions: If you want smooth cottage cheese like dumplings, don’t add onion in the gram flour batter.
  • Caution: Cook gram flour batter in a non-stick pan because the water in flour dries up quickly and then it sticks to the surface of the pan.


Calories: 271kcal | Carbohydrates: 39g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Sodium: 1658mg | Potassium: 609mg | Fiber: 8g | Sugar: 8g | Vitamin A: 566µg | Vitamin B6: 1mg | Vitamin C: 9mg | Vitamin E: 1mg | Vitamin K: 23µg | Calcium: 53mg | Copper: 1mg | Iron: 4mg | Magnesium: 102mg | Phosphorus: 195mg | Zinc: 2mg