Feb 142013

Gatte Ki Subzi (Gatte Ki Sabzi) is gram flour dumplings cooked in spicy yogurt gravy. Gatte Ki Subzi is also known as Vadi Nu Shaak In Gujarati.

Cooking Time: Appr. 45 Minutes
Serves: 2-3 People

Gatte Ki Subzi (Gatte Ki Sabzi)


For the Gatte:

1 cup gram flour (besan)
½ cup chopped fresh fenugreek leaves (methi)
Or 2 tablespoon kasuri methi (dried fenugreek leaves)
½ teaspoon chilli powder
½ teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon turmeric powder
¼ teaspoon asafoetida (hing powder)
½ teaspoon carom seeds (ajwain)
½ teaspoon garam masala powder
1 tablespoon lemon juice
1 tablespoon oil
1 teaspoon oil for shallow frying
Salt to taste
Water as needed

For the Yogurt Spicy Sauce:

2 cups plain yogurt
4 tablespoons gram flour (besan)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon chilli powder
½ teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon asafoetida (hing powder)
2 tablespoons kasuri methi (dried fenugreek leaves)
2 tablespoons oil
Salt to taste
Chopped coriander for garnishing

Vadi Hu Shaak

Cooking Method:

1. To make gate: Mix all ingredients from the list apart of water. Now add water 1 tablespoon at a time to knead into a stiff dough which can be handled easily (it should not be sticky).

2. Divide the dough into 10 equal portions and make into ½ inch diameter smooth long rolls.

3. Heat the pan with enough water and let it boil. Add the rolls to the boiling water and let it cook. Cook for 10-15 mins.

4. Strain the water from the gatte and cut it into 1/2 inch pieces.

5. Heat the 1 teaspoon oil in a frying pan and shallow fry until lightly brown.

5. For the yogurt spicy sauce: Add the gram flour (besan), turmeric powder, chilli powder, coriander powder, cumin powder, garam masala powder, asafoetida and kasuri methi (dried fenugreek leaves) along with 1 cup water to the yogurt and whisk it well so all ingredients mix together.

6. Heat the oil in a pan. Add the mustard seeds. When the mustard seeds crackle, add the cumin seeds and fennel seeds. Add the ½ of water and let it boil until fragrance of cumin and fennel starts coming.
Keep the heat at medium and add the yogurt mixture. Let it boil and cook for 10 mins (if the gravy is too thick, add some water).

7. Add the gatte to this gravy and salt to taste and let the gatte ki subji simmer for about 15 mins.

8. Garnish gatte ki sabzi with chopped fresh coriander.

Serve gatte ki subzi with chapatti or rice.

Gatte Ki Subzi (Gatte Ki Sabzi)

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