Origin
Marwar region — a monsoon-and-desert dish built around besan and dahi when fresh vegetables were scarce.
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Signature dish
Gatte ki Sabziगट्टे की सब्ज़ी
Steamed gram-flour dumplings in tangy yogurt gravy
Gatte ki Sabzi turns humble besan (gram flour) into pillow-soft dumplings that soak up a tangy, spiced yogurt gravy. It's the dish that proves Rajasthani cooking never needs meat or fresh vegetables to feel indulgent. Ghoomar's version is available Jain-style, made without onion and garlic.
₹249 · à la carte Lunch or dinner, paired with bajra roti or steamed rice.
Ingredients
- Besan (gram flour), ajwain, red chilli, turmeric for the gatte
- Full-fat yogurt, ginger, green chilli and Kashmiri chilli for the gravy
- Cumin, hing, mustard seeds, kasoori methi for tempering
How Ghoomar makes it
- 1
Besan is kneaded with spices and ghee, rolled into logs, steamed until firm, then cut into bite-sized gatte.
- 2
The gatte are lightly pan-fried for a golden crust.
- 3
A yogurt gravy is tempered with cumin, hing and Kashmiri chilli, and the gatte simmer in it until they drink up the flavour.
How to eat it
- Eat with bajra roti for the classic Marwari pairing.
- Ask for the Jain version at booking — same recipe, no onion or garlic.
- Great for guests new to Rajasthani food; mild spice, familiar yogurt base.
Pair with
Bajra rotiSteamed riceKair SangriBikaneri kadhi
FAQs about Gatte ki Sabzi
What is Gatte ki Sabzi made of?
Steamed gram-flour dumplings (gatte) simmered in a spiced yogurt gravy — no vegetables, no meat, entirely vegetarian.
Is Gatte ki Sabzi Jain-friendly?
Yes. Ghoomar prepares a Jain version without onion or garlic on request when you book a table.
How is it different from Kadhi Pakora?
Kadhi uses fried pakora and a thinner besan-yogurt gravy. Gatte ki Sabzi has firm steamed dumplings in a thicker, spicier yogurt curry.
