How to Make Gatte (chickpea ropes) – Can be used as pasta too in some dishes

‘Gatta’ is a Rajasthani delicacy used to make kadhis, subzis, pulao as well as tasty snacks. Today I am showing you the version I love best – the one my Rajasthani neighbour – M Aunty makes.

The advantages of making gattas:

They freeze well in ziploc bags and stay fresh for at least a month which is by far the longest I have had them in my freezer.

They can be used to make gravies as well as pulao so if you have sudden guests, you know you can dazzle them with your magic wand – just pop into the freezer and create a tantalizing kadhi, subzi or pulao in a matter of minutes (twenty for pulao and ten for the rest, to be precise).

Recipe: How to make Marwadi gatte
A kind of Indian pasta made of chickpea flour

The dough:

Basic Ingredients:
Chickpea flour / Besan – 1 cup
Sunflower oil / Olive oil – 2 tsp.
Water for kneading – 2 tbsp.
Salt to taste – very little
A pinch of turmeric powder

It is common practice to add a 1/2 pinch of soda bi-carb to get a softer, crunchier version, I however do not feel the need for it.

You can give the gattas various flavours by adding very little of dried fenugreek leaves (kasoori methi) or finely chopped coriander or coarsely powdered roasted jeera. You can increase the spice level with the addition of chilli flakes or powder. I have done all of these at different times, but today I’d like to share the basic, no-frills recipe.


To make the dough:

Sieve the chickpea flour into a mixing bowl with chilli powder, turmeric powder and other dry ingredients. Add a tsp. of oil and the water and mix to form a tight dough. It tends to be a sticky affair if made with shop bought besan but since home ground flour is roasted and not as fine the dough turns out better. Today I used shopbought flour as I had some remaining from an emergency situation. Add the remaining tsp. of oil and smoothen into a ball.

Shaping gatta:

Grease your palms and pinch a small knob of dough. Roll into a cylinder just less than a cm. in diameter and long enough to fit easily in the vessel in which you intend to boil them. I formed 12 such ropes about 4 – 5 inches long.


Heat 1.5 cups of water in a shallow but broad vessel to boiling point. Carefully drop the ropes side by side in the boiling water. They will sink and after about 2minutes, rise to the surface.

Remove with a slotted spoon and drain onto a greased plate. You must drain them as soon as they float on the surface of the water as they tend to develop a spotty appearance otherwise.

The plate has to be greased as they will stick as they cool. It does not make much difference but I do not like them broken. You may boil them in more water if you find that easier. The reason for using less water is to retain the residue and use it up as stock in soups or gravies. The stock gets a tasty flavour.

Cool the drained ropes completely and cut them into cm. long cylinders. Store in ziplock bags and use as and when needed after thawing.

These actually make quite good replacements for maida based pasta in many dishes.


Harini is a vegan food photographer, writer and recipe developer. She also loves feeding birds, reading, watching crime thrillers, and travelling amongst other things.

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  • spice

    I love the first pic…so perfect…I always think gatta making is so time consuming but than whenever I make them switches to “nahhh it’s easy should make it regularly…makes big batch for 2-3 times” followed by again a long break….and on organization I have gatta pics in my computer from almost 2 yrs. now, haven’t still posted, I think that count me as lazy 🙂

  • Mriganayani

    Looks gorgeous! This is one of my favorite kadhis and I make it quite often – even blogged about it once. I like your idea about making them in advance and freezing them – should try that soon!

  • Sunshinemom

    Vijita, I am fine, thanks!

    Cham, Dipti, it is actually quick. Look long because of the steps, but once you start it is a quick dish.

    PG, Welcome back! So good to hear from you. Take care:)

    Junglefrog, I did say I am messy:)

    Rajani, Hey! I am so glad to hear from you. Its been really long since your last visit:). How is your lovely daughter? She must be so thrilled, growing up into a big girl:). I didn't know flickr was banned in UAE! What else is?:D I will be posting these pics on facebook too:). Thanks so much for letting me know you are around these days! I am planning an event you might enjoy soon:D

    Sweatha, absolutely right! Doesn't it remind you of gnocchis?

    Sala, I would love a hug anyways:).

    Sharmila, I don't you have posted that snack. I do get an idea and will try it next time I have some leftovers! Ada theda just means more rustic:)

    Neha, you're so right! I used to think it was until I started making it often and it turns out that it is one of the fastest!!

  • Neha

    Gatta's are so common in our rajasthani's kitchens, that now we don't feel like its a long process.. :). my regular one is gatta kadhi only…

  • Sharmila

    Uh oh … I thought I left a line. This is a regular in my kitchen … I make a dry fry out of it too … with dry masalas … real chatpata. 🙂
    You have rolled and cut them perfectly Harini .. mine always come out adha tedha. :p

  • Veggie Belly

    umm..can I come over and give you a big hug right now?! i love love love gatte! thanks so much for posting this! i havent had it in so long…im going to make your recipe and put it in kadhi…yummm!!

  • Curry Leaf

    Lovely gattes.I always think them as mini koftas.Yours look great,thgh Its a long process similar to pasta making.
    Love the idea of homemade besan and if and when I make it I will be adding kasuri methi to my gattes.Have seen the the subji recipe and am waiting for kadhi and pulao.

  • Rajani

    hi harini, its been a loooong time since I've done the rounds of my favorite blogs. I still haven't started blogging on my own… ! I've missed much, your photography, page style, writing and ofcourse recipes. hope I can pop back more often now. are you on flickr? for pics. cos i can't see your pics after May posts. Flickr is banned here in UAE so unless you go back to picasa or whatever you were using earlier, i'll miss your lovely pics 🙁 what's happening ? any new foodie events that I can jump into? the girl's starting pre school this week. much love,

  • Nags

    this was super interesting! i am surely going to try it on a day I feel I have enough energy, just like you mentioned 🙂

  • Junglefrog

    I just found out that there are many many dishes and ingredients that I have never heard of!! But then the Indian kitchen is really a rich one, so I guess not surprisingly!
    I wish I had you organizing skills too! Love the blog!

  • Srivalli

    Thats a great post H, next comes the gatte curry..will be so interesting man!..:)

  • PG

    I ate gatte, I think, the very first time recently but that were packaged ones I got from India. I loved them and only then I got to know from my sis that it is easy to make them at home. Now I even have the exact recipe. Thanks a lot! Have to try them soon. And you are tempting me to finally give almond burfi a try.
    Read your other posts, hope your kids are doing better now. For me the whole year is turning out to be all full of unfortunate events, which don't seem to be taking an end. Just waiting for it to takem a turn. Though I should reconise the many good moments i had this year too.
    Loved the meal of tarragon rice and the baked potatoes looked fantastic!


    this looks quite time consuming .. I love the 1st pic .. they are so well shaped

  • jayasree

    I usually make pulao with this. But never thought of freezing them. Thanks for the idea and verious flavoring tips.

    Lovely step-by-step pics.

  • ?peachkins?

    very interesting..

  • Cham

    I ve seen in RCI Rajes this dish, Quiet a long process….

  • VS

    Hey yaar! How have you been?
    Lovely pics of gatte. I make gatte ka pulao with this. Nice post!

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