How to make Methi Ke Gatte -

Methi dumplings tempered with fresh indian spices.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fenugreek leaves (methi) (मेथी), Gram flour

Cuisine : Rajasthani

Course : Main Course Vegetarian

For more recipes related to Methi Ke Gatte checkout Sukhi Metho Wadiyaan, Methi Kela Sev, Methi Chaman, Methi Chaman - SK Khazana . You can also find more Main Course Vegetarian recipes like Khatte Baingan Gulab Jamun Ki Subzi Soppina Palya Palak Babycorn Sabzi

Methi Ke Gatte

Methi Ke Gatte Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Methi Ke Gatte Recipe

  • Fenugreek leaves (methi) 1 large

  • Gram flour 3 cups

  • Asafoetida 2-3 pinches

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Salt to taste

  • Mustard oil 3 1/2 tablespoons

  • Mustard seeds 1 teaspoon

  • Asafoetida 1-2 pinches

  • Whole dry red chilli,crushed 1

  • Coriander powder 1 teaspoon

  • Dry mango powder (amchur) 1

  • Garam masala powder 1


Step 1

Clean, wash and chop methi. Mix together methi, gram flour, asafoetida, red chilli powder, coriander powder and salt.

Step 2

Add mustard oil and enough water to knead into a firm dough . Divide into equal sized portions and roll into cylinders. Keep five to six cups of water to boil in a deep pan. As the water begins to boil, add these cylinders (gatte).

Step 3

Boil for fifteen to twenty minutes. Drain, cool and cut into one inch long pieces. For tempering, heat oil to smoking point. Remove from heat and cool slightly.

Step 4

Heat again, add mustard seeds and asafoetida. When mustard seeds begin to crackle, add the gatte. Sauté for a few minutes. Remove stem and crush red chilli. Add coriander powder, crushed red chilli, garam masala powder and amchur powder. Stir to mix well. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.