HomeBreakfast RecipesLauki ke gatte | lauki ke gatte banana ki vidhi | Rajasthani...

Lauki ke gatte | lauki ke gatte banana ki vidhi | Rajasthani kadhi | lauki ka nasta

It is a traditional Rajasthani recipe with a delicious twist to the regular besan gatte. It is made with lauki, wheat flour, and regular spices. It is an irresistible snack that can be served as a snack or during lunch with Rajasthani Kadhi.

The softness of gatta is one of the most important parts of this recipe, so I have shared the perfect ingredient ratio and a few no-fail tips to help you to make the perfect lauki ke gatte on the first attempt. Do try this!

The key to making soft lauki ke gatte at home are

For lauki ke gatte

  • firstly, I made dumplings (gatte) with grated lauki, wheat flour, and rava. Rava absorbs water from lauki and makes gatta softer. Also to reduce cooking time lauki dumplings can be cooked well ahead in advance and can be added to the tempering and served with hot kadhi.
  • secondly, boil gatte on medium to high flame. Do not boil it on low flame.
  • lastly, lauki ke gatte tastes great when it is coated with tempering and served hot.

For Rajasthani kadhi

  • firstly, Rajasthani kadhi is generally prepared with an extra spicy and thin consistency. you can adjust the besan quantity for more thickness and reduce the spice level as per your taste.
  • Secondly, cook kadhi on low flame, so masala flavor absorbs in it, also once the kadhi is rested and comes to room temperature, it would gain thickness. Therefore, you may have to add water and bring it to the right consistency before reheating.
  • Lastly, the seasoning for this kadhi has to be done with ghee or clarified butter.
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Lauki ke gatte

Lauki ke gatte | lauki ke gatte banana ki vidhi | Rajasthani kadhi | lauki ka nasta

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 4 servings


For lauki ke gatte

  • 1 cup tightly paked grated dudhi
  • 4-5 green chilli
  • 1 inch ginger
  • 6-7 garlic cloves
  • ½ cup coriander leaves
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 tsp coriander powder
  • Salt to taste
  • ½ tsp ajwain
  • 1 tsp slightly crushed coriander seeds
  • ¼ tsp baking soda
  • 2 tbsp slightly hot oil
  • 1.5 cup wheat flour
  • ½ cup rava - or coarse wheat flour
  • 3 tbsp water or as required to bind mixture
  • 1 tsp oil
  • Water for boiling gatta

For gatta tempering

  • 4 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • ½ tsp cumin seeds
  • Pinch of hing
  • 8-10 curry leaves
  • 2 dry red chilli
  • ½ cup chopped onion
  • 2 chopped green chilli
  • Some coriander leaves

For Rajasthani kadhi

  • ¾ cup curd
  • 2 tbsp besan
  • ¼ tsp red chilli powder
  • ¼ tsp turmeric powder
  • Salt to taste
  • 2 cup water
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • ¼ tsp slightly crushed coriander seeds
  • ¼ tsp fennel seeds
  • Pinch of methi dana
  • 2 cloves
  • Few curry leaves
  • 1 chopped green chilli
  • 1 inch ginger pieces
  • Some coriander leaves

For kadhi tempering

  • 1 tsp ghee
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • 1 dry red chilli
  • Pinch of Kashmiri red chilli powder


Making lauki ke gatte

  • Peel skin and grate lauki with a medium hole grater.
  • Now in a mixture jar, add green chili, ginger, and garlic cloves. Grind it into a coarse paste and keep it aside.
  • Then in a mixing bowl, add grated lauki, grinded chili-ginger-garlic paste, coriander leaves, turmeric powder, red chili powder, coriander powder, salt, ajwain, slightly crushed coriander seeds, baking soda, and hot oil. Mix well.
  • Now add wheat flour and rava. Mix well with dudhi and spices mixture.
  • Then add 1-2 tbsp water and bind the mixture into a soft dough. add 1 tsp oil and mix well into a dough.
  • Now take some amount of mixture in hand and give cylinder gatte shape to it. Make all into the same way.
  • Then in a pan, add 4-5 cups of water and bring it to a boil. Add rolled gatte into boiling water and cook it for 15 minutes on medium-high flame.
  • Take out cooked gatte for water and cool down completely.
  • Then cut the gatte into a medium thick and round shape.
  • For tempering, in a pan, add oil mustard seeds, fennel seeds, cumin seeds, hing, curry leaves, and dry red chili. Saute it.
  • Then add chopped onion and green chili. saute till it is slightly translucent.
  • Now add lauki ke gatte and mix well with tempering.
  • Garnish with coriander leaves and serve with Rajasthani kadhi.

Making Rajasthani kadhi

  • In a bowl, add curd, besan, red chili powder, turmeric powder, and salt. Mix well.
  • Then add water and mix well. Kadhi mixture is ready.
  • Now in a pan, add oil, mustard seeds, cumin seeds, coriander seeds, fennel seeds, methi dana, cloves, and curry leaves. Saute it.
  • Then add chopped green chili and ginger pieces. Saute it
  • Now add the kadhi mixture and mix well.
  • Stir continuously till the mixture starts to boil.
  • Now lower the flame and cook kadhi for 15 minutes.
  • Then in a tadka pan, add ghee, mustard seeds, cumin seeds, dry red chili, and Kashmiri red chili powder. Saute it.
  • Add tadka into kadhi and mix well.
  • Garnish with coriander leaves and serve kadhi with lauki ke gatte.


For lauki ke gatte
  • Choose green and medium thick lauki (dudhi) for nasta
  • Grate dudhi with a medium hole grater.
  • Mix masala into grater lauki (dudhi) to enhance the taste and flavor of nasta
  • Rava absorbs water from lauki and gives a soft texture to gatte.
  • You can use coarse wheat flour (bhakhri no lot) instead of rava.
  • Boil gatte on medium-high flame for 15 minutes.
  • Cut lauki ke gatte into medium thick and round pieces
  • Lauki gatte taste great when they are toasted into tempering and served hot.
For Rajasthani kadhi
  • In kadhi, adjust the number of spices based on your spice level.
  • additionally, the kadhi thickens once cooled. so adjust the consistency accordingly.
  • Rajasthani kadhi tastes great when prepared with homemade ghee.
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