Prep 20 m
Cook 1h : 10m


    The Gatte (Dumplings)

    15gm or 4 tsp ginger

    5gm or 1 tbsp mint

    60gm or ¼  cup yoghurt

    350gm or 2 ½ cups gram flour (Besan)

    A pinch soda bicarb

    5gm or 1 ¾ tsp cumin seeds

    3gm or ½ tsp red chilli powder


    30gm or 7 ½ tsp ghee

    Ghee to deep fry


    The Gravy:

    220gm or 1 cup yoghurt

    20gm or 4 tsp coriander powder

    3gm or ½ tsp red chilli powder

    3gm or ½ tsp turmeric


    5gm or 1 tbsp mint

    4 green chillies


    The Garnish:

    15gm or 1/4 cup coriander

    15gm or 4 tsp ginger

    100gm or ½ cup ghee

    3gm or 1 tsp cumin seeds

    6 cloves

    2 sticks cinnamon (1-inch)

    2 bay leaves

    A generous sprinkle of asafoetida

    3gm or ½ tsp garam masala

Email this grocery list

Ingredient Substitution Guide


1. Gatte: Scrape, wash and finely chop ginger. Clean, wash and chop mint. Whisk yoghurt in a bowl, add the remaining ingredients and warm water (approx. 180ml/¾ cup) to make a hard but pliable dough. Divide into 8 equal portions, make balls and roll into cylinders (1/2-inch diameter).

2. Heat water (approx. 1.5 litres or 6 ¼ cups) in a pot, add the cylinders and boil for 20 minutes. Remove the cylinders and reserve the liquid. Cool the cylinders and cut into ½ -inch pieces. Heat oil in a wok and deep fry gatte over medium heat until golden brown.

3. Gravy: Whisk yoghurt in a bowl, add coriander powder, red chillies, turmeric and salt. Keep aside for 10 minutes. Clean, wash and chop mint. Remove stems, wash, slit, deseed and chop green chillies.

4. Garnish: Clean, wash and chop coriander. Scrape, wash and cut ginger into juliennes. Heat ghee in a pot, add cumin seeds, cloves, cinnamon and bay leaves, sauté over medium heat until the seeds begin to crackle. Add asafoetida, stir for a few seconds, reduce to low heat, add the yoghurt mixture and stir, without increasing the heat, until it starts boiling.

5. Then add 500ml (½ cups) of the reserved liquid, bring to a boil, cover and simmer for 5 minutes. Now add the dumplings, bring to a boil and then simmer for 10 minutes, add mint and green chillies, stir. Sprinkle garam masala.

Image courtesy: Shutterstock

Tell us about your favourite recipes at