Step 1

In a bowl, add besan, chopped green chillies, 1 tbsp kasuri methi, 1 pinch heeng, ½ tsp red chilli powder, baking soda, 2 tsp oil and saunf. Mix well.

Step 2

Add water to the besan mix and knead into semi-soft dough. Make sure the dough is neither dry nor too wet. Once it is ready, cover and keep the dough aside for 10 minutes.

Step 3

After 10 minutes, divide dough into 6 parts and roll into cigar-like shape. Apply little oil to your hands if the dough is sticky.

Step 4

In a pan, boil water and add the rolls in water one at a time. Cook for 8-10 minutes and stir in between. Make sure the water is boiling throughout cooking process otherwise gatte might break.

Step 5

Once cooked, take the gatte out on a plate and cut into ½ inch pieces. Keep aside. Reserve the boiled liquid.

Step 6

In a large pan, heat oil. Add cumin, heeng, turmeric, coriander and red chilli powder. Mix well on low flame.

Step 7

Blend tomatoes, ginger and green chillies to puree and add to the pan with spices. Mix well and cook for 10 minutes or until oil separates.

Step 8

Now, add curd to the tomato mix, while stirring constantly. Add remaining kasturi methi and mix well. Now, add the reserved boiling liquid according to the required consistency. Mix well.

Step 9

Next, add salt to taste along with the reserved gatte. Bring to the boil and cook for 10-12 minutes.

Step 10

Once cooked, turn the heat off, add garam masala and mix well. Garnish with coriander and serve hot.