Mamta
In a large bowl, take 2 cups (200 grams) gram flour. Add 1 pinch Hing, ¼ tsp turmeric powder, ½ tsp carom seeds, ½ tsp red chili powder, 1 tsp coriander powder, 1 tsp salt.
Add 3 tbsp oil and 2 tbsp curd. Mix everything very well. Then, add water in parts and begin to knead.
Knead to a semi soft dough, like that of a poori.
Heat 4 cups water in a pan on medium-high heat.
Divide the besan dough in 6 equal parts. Roll each part to a smooth ball.
Now with your fingers, roll each dough ball to a soup stick like cylindrical shape.
Now, place gatte pieces in the boiling water. Once cooked, the gatte pieces will float on top and bubbles will be seen on them.
In a small grinder, take ½ cup chopped onions, ½ tsp chopped garlic and ½ tsp chopped ginger, 2 tbsp water and blend to a fine paste.
Whisk 1 cup curd till smooth. Cut the cooked gatte in small thick pieces.
Let the curd come to a boil and add the spice powders one by one. Mix the spice powders very well with the curd.
Simmer the gravy on medium-low heat. Once the gravy comes to a boil, add the cooked gatte pieces. Simmer for about 5 to 6 minutes.
Switch off the heat and add 2 tbsp chopped coriander leaves. Serve Gatte Ki Sabji with steamed rice.