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Sify Home > Food > Vegrecipes > Regional cuisine > Rajasthani > Bikaneri Shahi Gatte
Bikaneri Shahi Gatte
By : Garima Kothari
Category : Besan, Rajasthani, Festive series
Servings : 4
Time Taken : 15-30 mins
Rating :

For gatte:

  1. Mix together all the ingredients and knead well with warm water.
  2. Now divide the entire dough into small balls of equal size.
  3. Press each ball into a small circle & then give it a shape of a 'santa claus' hat or a 'cone'.
  4. In a big bowl, heat water and drop in these gatte caps and boil for 10 to 15 minutes.

For stuffing:
1. Mix in all the ingredients & keep ready in the fridge before the gatte have boiled.

For gravy:

  1. Heat oil in a kadhai and drop in the jeera.
  2. Now mix in the besan & dhaniya powder in the curd and keep separately.
  3. Now add in the haldi powder and red chilli powder in the heated oil.
  4. Now turn off the gas and put in the curd-besan mixture in the oil and keep stirring the mixture so that the curd does not curdle.
  5. Now add in the sal, sugar and let it come to 2-3 boils.
  6. Add necessary amount of water to make the gravy like consistency.


  1. As soon as the gatte are boiled, strain it & immediately fill in the stuffing.
  2. Now add these stuffed caps in the besan gravy and keep it for 1 boil.
  3. Now garnish with 'varg' ang a sprig of dhaniya leaf.
  4. Serve hot with baati or roti.

Image: Flickr/creativecommons mdid


For gatte:
100 gms Besan/gram flour
200 gms Aata/wheat flour
1/2 tsp ajwain/carom seeds
2 tsp red cilli powder
1/2 tsp turmeric powder
1 tsp dhaniya/coriander powder
1 tsp oil
1 tsp salt
Warm water to knead

For stuffing:
50 gms shredded fresh coconut
1 tsp chopped green chillies
1 tsp chopped ginger
2 tsp chopped capsicum
1 tsp fresh coriander leaves
2 tsp boiled, mashed peas
1 tsp chopped cashews
1 tsp chopped kismis
Salt to taste
A pinch of powdered sugar
1/2 tsp lemon juice

For gravy:
2-3 tbsp oil
4 tblsp dhaniya/coriander powder
150 gms curd/yoghurt
1/2 tsp turmeric powder
3 tsp red chilli powder
1 tsp besan/gram flour
1 tsp cumin/jeera/fennel/shahi jeera
1 cup water which is strained after gatte have been boiled in them
Salt to taste
1 tsp powdered sugar

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