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Lauki ke gatte

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

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
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.