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Gatte ki sabji Baati

Aachal Jadeja
15 minutes
Prep Time
15 minutes
Cook Time
4 People
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ABOUT Gatte ki sabji Baati RECIPE

Rajasthan's famous food

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Rajasthan
  • Main Dish

Ingredients Serving: 4

  1. For baati
  2. Wheat flour 2 cup
  3. Salt to taste
  4. Ghee 4 tsp
  5. Water as required
  6. 1/2 cup milk
  7. 1 tsp carrom seeds
  8. 1/4 tsp fennel seeds
  9. Ghee for deep frying
  10. For gatte ki sabji
  11. One small Cup besan
  12. 1/2 Teaspoon turmeric powder
  13. 1/2 tsp dhaniya powder
  14. 1/2 tsp red chilly powder
  15. A pinch of asfoetida
  16. Salt to taste
  17. 1/2 tsp ginger paste
  18. 1/4 tsp baking soda
  19. 1 cup curd
  20. Oil
  21. For the base
  22. 1 tsp ghee
  23. 1 tsp oil
  24. 5 chilly
  25. 1/2 tsp Cumin seeds
  26. 1 onion chopped
  27. 8-10 cloves
  28. 4-5 cloves garlic
  29. 1/2 tsp turmeric powder
  30. 1 tsp Red chilly powder
  31. 1/2 tsp dhania powder
  32. A pinch of asfoetida
  33. Salt to taste
  34. 3/4 tsp red chilly powder
  35. 1 tsp Cumin seeds


  1. Combine all the ingredients in a deep bowl and kneed into sami stuff dough without using any water
  2. Divide dough into 8 equal portions and shape each portiin into an even size round
  3. Flatten the rounds make a small indentation in the centre of the baaties using your thumb keep aside
  4. Take a baati cooker, put it and heat it on medium flame.
  5. Cooking the baatis over a medium flame will ensure that the baati are cooked on the inside also
  6. Arrange the baati is on a serving plate break each baati into two pieces and pour melted ghee on the baaties.
  7. For gatte ki sabji
  8. Mix all the ingredients for gatte together and make a stiff dough , using water as needed you will need about 1 /3rd cup of knead the Dough ,well let it rest for 10 minutes divided into 8 parts and roll them in a Calendar about half inch thick.
  9. Bring about 4 cups of water to boil in a pan on medium high heat gently dropped gatte ,gatte logs in boiling water after it comes to boil, cover the pen and reduce the heat to medium low and cook them cover for about 12-15 minute that should be flotting on the top and will have Bubbles all around
  10. Heat the oil in a heavy bottom pan over medium heat and add fennel seeds, Asafoetida, Red Chillies, stir and add gattes ,stir fry for about 4-5 minutes until they are light golden brown
  11. Add bay leaves, green chilli, chili powder turmeric coriander powder and salt and stir fry for about 2 minutes
  12. Add the water we saved and Kasturi methi Boil for about 10 minutes over low medium hit that this is the time and more water to adjust the thickness of the gravy. As gatte ki sabji will cool off it gravy will become thick
  13. Turn off the heat and add garam Masala Gatte ki sabji is ready to serve

Reviews (1)  

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Reema Garg
Reema Garg   Apr-22-2018

I am going to try this.

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