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4.75 from 4 votes

Bharwaan Gatte | Stuffed Chickpea Flour Dumpling Curry

A delicious Rajasthani Stuffed Dumpling Curry prepared with chickpea flour, popularly known as Bharwaan Gatte.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course, sides
Cuisine: Indian, Rajasthani
Keyword: bharwaan gatte, rajasthani recipes
Servings: 3
Calories: 426kcal
Author: Srividhya G


For the Dumplings:

  • 1 cup Chick Pea Flour / Besan
  • 1/2 tsp Baking Soda
  • 1.5 tbsp Fresh Ginger chopped
  • 1/2 tbsp Cilantro chopped
  • 2.5 tbsp Yogurt
  • 2 tbsps Ghee
  • 2-3 tbsps Water
  • Oil for frying
  • 1/2 tsp Salt

For the Stuffing:

  • 1/3 cup Grated Paneer
  • 1 Finely chopped Green Chilies
  • 1/2 tbsp Finely Chopped Ginger

For the Gravy:



    Dumplings Preparation:

    • Sift the chickpea flour, baking soda, and salt into a bowl.
    • Add the ginger, cilantro, yogurt, and ghee.
    • Add 1 tbsp of water at a time and knead the ingredients to make a firm, pliable dough.
    • Divide this into equal portions. I got 9 of them.
    • In a separate bowl mix the paneer, chili, and ginger.
    • Meanwhile, heat the oil for frying the dumpling.
    • Now, flatten the chickpea flour balls and place a small amount of the paneer filling into the middle of the chickpea flour balls and press them. Fold and shaped the ball into croquette/elongated oval-shaped dumplings.
    • Deep fry these dumplings until they turn light golden. Remove them from the oil and keep them on paper towels to drain the excess fat.

    Gravy Preparation:

    • Add the dry spice mix to the whisked yogurt along with salt, hing and mix well.
    • Heat a pot or pan and add the ghee. When the ghee is hot, add the cumin seeds, and fenugreek seeds.
    • Let it fry for a minute and reduce the heat and add the yogurt mix.
    • Add the turmeric and 1 cup of water and cook over medium flame for 4 to 5 minutes.
    • Now slowly add the fried dumplings. Cover and let it simmer for 10 minutes.
    • Garnish it with cilantro and serve hot.


    • The original recipe calls for dried fenugreek leaves to garnish but I skipped that.
    • I used 2% Greek yogurt for this recipe. Adjust the spices and salt as per your preference.
    • Also, adjust the water according to your consistency preference.


    Calories: 426kcal | Carbohydrates: 30g | Protein: 20g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 1507mg | Potassium: 490mg | Fiber: 5g | Sugar: 7g | Vitamin A: 265IU | Vitamin C: 2.3mg | Calcium: 232mg | Iron: 2.7mg