Satvik Gatte ki Subzi | How to make Satvik Gatte ki Subzi

By Sudha Sridhar  |  22nd Apr 2018  |  
5 from 1 review Rate It!
  • Satvik Gatte ki Subzi, How to make Satvik Gatte ki Subzi
Satvik Gatte ki Subziby Sudha Sridhar
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About Satvik Gatte ki Subzi Recipe

This is a typical Rajasthani dish and since Jainism has a huge following among the Marwari and other Rajasthani communities I have not used any onion or garlic in this recipe.

Satvik Gatte ki Subzi

Ingredients to make Satvik Gatte ki Subzi

  • gram flour (besan) - 1 cup
  • red chilli powder - 2 tsp
  • Aniseeds (saunf) - 1 tsp
  • cumin seeds - 1tsp
  • turmeric powder - 1 tsp
  • coriander powder - 1 tsp
  • asafoetida (Heeng) - a pinch
  • Garam masala powder - 1/2 tsp
  • Dried fenugreek leaves (Kasuri methi) - 2 tsp
  • tomato - 3-4 medium sized
  • curd - 1/4th cup
  • oil - 4-6 tbsp
  • oil for deep frying.
  • salt to taste
  • Water for kneading and boiling gatta

How to make Satvik Gatte ki Subzi

  1. In a bowl mix gram flour, half of the red chilli powder, aniseeds, salt and 3 tbsp of oil. Add just enough water to make a tight dough.
  2. Divide this dough equally into cylindrical rolls. Boil water in a pan and immerse the gatta in it and boil for 10-12 mins. Drain and reserve the water.
  3. In a separate pan blanch the tomatoes and puree it.
  4. Cut the gatta into 1/2" rings and deep fry till light brown.
  5. Heat 3 tbsp of oil in a wok and add cumin, turmeric powder, rest of the red chilli powder, coriander powder, heeng and garam masala. Saute for a couple of minutes. Add the tomato puree and cook till it starts to leave the sides of the pan.
  6. Add the water reserved from the boiling gatta, salt and bring to a boil.
  7. Add the fried gatta and simmer for about 10 mins.
  8. Beat the curd and mix it in. Sprinkle kasuri methi, mix and take it off fire.
  9. Serve hot with rotis.

My Tip:

This dish tastes better when made 24 hrs in advance.

Reviews for Satvik Gatte ki Subzi (1)

Milli Garg10 months ago