Gatte ki sabzi is a classic Rajasthani favourite known for its soft gram-flour dumplings and rich, creamy yogurt-based gravy. But if you want to make this traditional dish even more interesting, there’s a delicious twist you can try — stuff the gatte with paneer.
Gram flour and yogurt already provide some protein, while paneer adds even more protein along with calcium and other nutrients. The result is a richer, more filling version of the traditional dish that can be a great choice when you have guests at home.
Chef Aruna Vijay, a former MasterChef India contestant and one of the top four finalists of the 2024 season, shared a recipe for protein-rich spiral paneer gatta rolls.
Ingredients you will need
For the gatta dough
- 1 cup gram flour (besan)
- 1 tsp ajwain
- 1 tsp asafoetida (hing)
- 1½ tsp red chilli powder
- Salt to taste
- 2 tbsp oil
For the paneer filling
- 120 g grated paneer
- Salt to taste
For the gravy
- 1 tbsp oil
- 2 bay leaves
- ½ tsp asafoetida
- 2 dried red chillies
- 1 tsp cumin seeds
- ¾ cup beaten yogurt
- 2½ tsp red chilli powder
- ½ tsp turmeric powder
- Salt to taste
- 1 tsp coriander powder
- Fenugreek seeds, as required
- About ¼ cup water
How to make paneer gatte ki sabzi
1. Prepare the gatta dough
Add gram flour, ajwain, asafoetida, red chilli powder, salt and oil to a bowl. Mix everything well and knead it into a stiff dough.
2. Prepare the paneer filling
Add a little salt to the grated paneer and mash it thoroughly until you get an even, uniform mixture.
3. Make the spiral rolls
Roll the gram-flour dough out into a thin sheet, similar to a roti. Spread the paneer mixture evenly over the surface in a thin layer.
Carefully fold and roll the dough to create a long roll. Cut the roll into pieces approximately 2 inches long.
4. Steam the gatte
Heat water in a pan and place a steamer over it. Arrange the gatta rolls inside and steam them for around 10–12 minutes, or until they are properly cooked.
5. Prepare the gravy
Heat oil in a pan. Add the bay leaves, cumin seeds, dried red chillies and asafoetida, and allow the spices to release their aroma.
Whisk the yogurt thoroughly and add it to the pan along with red chilli powder, turmeric, coriander powder and salt. Cook the mixture well while stirring continuously.
6. Add the gatte
Once the gravy is cooked, add the steamed gatta pieces along with a little water. Let everything simmer until the gravy thickens and coats the paneer-filled rolls nicely.
Finish with kasuri methi for an extra layer of flavour.
Serve the hot paneer gatte ki sabzi with phulkas, rotis or steamed rice.
Keep this tip in mind while making the gravy
One of the most important steps is adding yogurt without allowing it to curdle. Make sure you whisk the yogurt thoroughly before adding it and keep stirring continuously while incorporating it into the masala.
It is also better to add salt carefully or adjust it later. This helps reduce the chances of the yogurt splitting and keeps the gravy smooth and creamy.
With its soft spiral gatte, creamy gravy and paneer filling, this version gives the traditional Rajasthani favourite a delicious protein-rich makeover without losing its authentic flavours.
