Introduction — Gatte Ki Sabji

I remember the first time I tried this new style of Gatte Ki Sabji. I was thinking of two places at once — Rajasthan and Maharashtra — and I mixed their ideas. I made gatte with besan dough and stuffed them with thecha, and it felt like I had given Gatte Ki Sabji a new voice.

When I steamed the pinwheel gatte and then cooked them in a tangy, smooth gravy, I knew this Gatte Ki Sabji was special. The thecha inside gave a small kick, and the bhujia powder in the gravy made the dish sing. I keep coming back to this recipe whenever I want something different and comforting.

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Ingredients of Gatte Ki Sabji

 

Portion / Servings: 5-6 pax

Preparation time: 05 mins

Cooking time: 60 mins

 

For gatta dough:

• Besan 2 cups
• Salt ½ tsp
• Turmeric powder ½ tsp
• Red chilli powder ¼ tsp
• Coriander powder ½ tsp
• Oil 2 tbsp
• Refined flour ½ tsp
• Curd ½ cup
• Water as required

For gatta stuffing:

• Garlic 10-12 cloves
• Green chilli 3-4 pcs
• Peanuts ¼ cup
• Coriander seeds 1 tsp
• Jeera ½ tsp
• Dessicated coconut ½ cup
• Coriander chopped 2 tbsp

For curd mixture:

• Curd 1 cup
• Turmeric powder ½ tsp
• Red chilli powder 1 tsp
• Coriander powder 1 tsp

For gatta curry:

• Oil 1 tbsp
• Jeera 1 tsp
• Onion chopped 2 pcs
• Ginger & garlic paste 1 tbsp
• Green chilli chopped 1 tsp
• Curd mixture (prepared above)
• Tomato puree 2 pcs
• Water as required
• Salt ½ tsp
• Saunf powder ½ tsp
• Kasoori methi 1 tbsp
• Bhujiya Sev powder ¼ cup
• Coriander powder 1 tbsp

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Instructions of Gatte Ki Sabji

 

 

Step 1 – Prepare the Gatta Dough

In a large mixing bowl, combine besan with salt, turmeric, red chilli, and coriander powder. Mix the dry ingredients well so the spices spread evenly. Add a drizzle of oil and rub it into the flour until it feels crumbly and lightly moist. This step helps make the dough smooth and prevents the gattas from becoming dense. Gradually add curd while mixing, kneading into a soft, firm dough. Add a little water only if needed. The dough should be pliable but not sticky. Once ready, cover and rest it for a short while to let the flavors combine.

 

Step 2 – Prepare the Gatta Stuffing

Heat a pan lightly and dry roast garlic, green chillies, peanuts, coriander seeds, cumin, and desiccated coconut one by one until aromatic. Allow them to cool slightly. Add everything to a mixie jar and blend on pulse mode to a coarse texture. The mixture should not become a fine paste — it should retain some bite. Transfer to a bowl and mix in chopped coriander. This nutty, spicy filling adds flavor and crunch to the gattas.

 

Step 3 – Assemble the Gattas

Take the rested dough and roll it out into a thick flat sheet. Cut it into long vertical strips. Place a thin layer of the prepared stuffing evenly along the center of each strip. Carefully roll each strip over the filling, sealing the edges properly to form cylindrical rolls. Press lightly so the filling stays intact while cooking.

 

Step 4 – Steam the Gattas

Arrange the stuffed rolls in a steamer and cook until firm and completely done. Steaming helps them cook evenly without drying out. To check doneness, insert a toothpick — it should come out clean. Once steamed, remove and cool slightly before cutting the rolls into bite-sized pieces. These soft, aromatic gatta slices will later absorb the rich curry flavors.

 

Step 5 – Prepare the Gatta Curry

Heat oil in a kadhai and add cumin seeds. When they splutter, add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and chopped green chilli. Cook until fragrant, then add whisked curd mixed with spices — turmeric, red chilli, and coriander powder. Stir continuously to prevent curdling. Add tomato puree and cook until the masala releases oil. Adjust the consistency with a splash of water to form a smooth gravy.

 

Step 6 – Combine and Serve

Add the steamed gatta pieces into the simmering curry. Sprinkle salt, saunf powder, kasoori methi, and a little coriander powder. Gently cook for 30–40 seconds so the gattas absorb the masala. Garnish with coriander and a touch of bhujiya sev powder for extra richness.

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About the Recipe — Gatte Ki Sabji

After the recipe I add here, I always say that this version of Gatte Ki Sabji is a meeting of ideas. I took simple besan gatte and made them a bit stretchy with some maida and a little curd so the dough is medium-hard — not too soft and not too hard. This helps the gatte stay soft after steaming.

For the stuffing I used thecha — roasted peanuts, garlic, green chillies, coriander, roasted coconut and spices — pulsed lightly so it stays a bit coarse. I roll the thecha thin, cut rectangles, fold them like a pin wheel and steam for 8–10 minutes just like dhokla. Steaming makes the gatte puff and stay soft inside.

The gravy I make by frying chopped onion till almost brown, then adding ginger-garlic paste and chopped green chilli. I add curd carefully so it does not split, then add fresh tomato puree and cook until oil surfaces. A little water adjusts the consistency, then I add powdered bhujia or ratalami sev and some kasuri methi so the gravy becomes creamy and thick. Finally I add the steamed gatte and let them simmer so the gatte soak the gravy.

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Cooking Tips — Gatte Ki Sabji

• I make the besan dough medium-hard. If the dough is too soft the gatte will be limp; too hard and they will be dry. Medium-hard is best for Gatte Ki Sabji.
• Add a little maida to the besan dough so the dough becomes slightly elastic — this helps rolling and keeps gatte soft after steaming.
• When making the thecha stuffing, roast the peanuts and spices lightly and pulse in the mixer on pulse mode. Keep it coarse for texture in the Gatte Ki Sabji.
• Steam the shaped gatte for 8–10 minutes, the same way you would steam dhokla — lightly oil the plate so they do not stick.
• When adding curd to the hot gravy, add it slowly and keep stirring. This reduces the chance of curd splitting in the Gatte Ki Sabji gravy.
• Cook the tomato puree well until oil separates. Well-cooked tomato and curd together give the right tang and body to Gatte Ki Sabji.
• Add two spoons of powdered bhujia or ratalami sev in the gravy. It helps thicken and adds a crunchy, nutty flavor to the Gatte Ki Sabji.
• For a final touch, dry fenugreek leaves (kasuri methi) and chopped coriander lift the flavor of Gatte Ki Sabji.
• Pan-fry a few steamed gatte pieces in ghee until golden and add them on top for a pretty look and extra taste.

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Pairing Guide — Gatte Ki Sabji

I like to serve Gatte Ki Sabji with steamed rice because the tangy gravy and soft gatte match perfectly with plain rice. Full-flavored parathas also go well if you want a heavier meal.

If you want something simple, serve Gatte Ki Sabji with rotis or phulkas. For drinks, a plain salted lassi or a light buttermilk complements the spices and keeps the meal balanced.

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Frequently Asked Questions — Gatte Ki Sabji

 

1. Q: What is special about this version of Gatte Ki Sabji?

   A: This Gatte Ki Sabji has a thecha (Maharashtrian chilli-peanut mix) stuffed inside the gatte. The steamed pinwheel gatte and the bhujia-thickened tangy gravy give a new texture and taste to the classic Gatte Ki Sabji.

2. Q: How do I make the gatte soft for Gatte Ki Sabji?

   A: Make the besan dough medium-hard, add a little maida and a bit of curd. This keeps the gatte soft after steaming and gives the right bite in Gatte Ki Sabji.

3. Q: How long should I steam the gatte for Gatte Ki Sabji?

   A: Steam the gatte for 8–10 minutes like you would steam dhokla. This time makes them puff and cook through for the Gatte Ki Sabji.

4. Q: What is the stuffing used in this Gatte Ki Sabji?

   A: The stuffing is thecha — roasted peanuts, garlic, green chillies, coriander, roasted coconut and cumin, pulsed coarsely. It gives a spicy, crunchy kick to this Gatte Ki Sabji.

5. Q: How do I stop the curd from splitting in Gatte Ki Sabji gravy?

   A: Add curd slowly to the hot pan and keep stirring. Use warm curd and mix it well before adding. This keeps the Gatte Ki Sabji gravy smooth though a little grain is okay and expected.

6. Q: Can I fry gatte before adding to Gatte Ki Sabji?

   A: Yes. I lightly fry some steamed gatte pieces in ghee until golden and then add them on top. They look nice and taste richer in the final Gatte Ki Sabji.

7. Q: What makes the gravy thick and creamy in this Gatte Ki Sabji?

   A: I add powdered bhujia or ratalami sev into the gravy. Two spoons of this powder help thicken the gravy and give a unique texture in this Gatte Ki Sabji.

8. Q: What spices are important for this Gatte Ki Sabji?

   A: Simple spices like turmeric, red chilli powder, coriander powder, and kasuri methi are key. They balance the thecha stuffing and the tangy curd-tomato gravy in Gatte Ki Sabji.

9. Q: What should I serve with Gatte Ki Sabji?

   A: I serve Gatte Ki Sabji with steamed rice, phulkas, or parathas. Plain or salted lassi and buttermilk are good drink choices with this Gatte Ki Sabji.

10. Q: Will Gatte Ki Sabji work for a family meal or guests?

    A: Absolutely. This Gatte Ki Sabji is tasty and different, and the thecha inside gives a nice surprise. It is easy to make in larger quantities — steam extra gatte and add them to the gravy when needed.

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