Take gram flour in a large bowl or plate.

Add spice powders, salt, oil and curd. To know the spice powder list, swipe up!

Mix everything well. Then, add water in parts. To know more, swipe up!

Knead very well allowing the gram flour to absorb water. To know more, swipe up!

Knead to a semi soft dough like a poori dough. To know more, swipe up!

Before making gatta, heat water in a pan on medium or medium-high flame.

Divide besan dough into equal parts. Roll each part into a smooth ball.

With your fingers, roll each dough ball to a cylindrical shape, just like a soup stick.

Do this with all the dough pieces. Slice each piece in 2 to 3 parts, so that they can be placed easily in the pan.

Bring the water to a boil. Then, gently place each gatta in the hot water.

Do not over crowd the pan. So, it is better to use a medium to large pan.

Once the gatta floats on top and bubbles are seen on them, this means they are cooked.

Gently remove them with a slotted spoon, draining the extra water.

Place them on a board or plate. Let them become warm or cool to room temperature.

In a small grinder jar, add roughly chopped onion, chopped garlic and chopped ginger.

Add water and grind to a fine paste. Keep aside.

Whisk curd till smooth. To know more, swipe up!

Reserve 1 cup of water in which gatta was cooked.

Cut the cooked gatta in small, thick pieces.

Next, heat oil or ghee in another pan. Add cumin seeds, cloves, cinnamon, green cardamoms and bay leaf (tej patta). Fry till the spices crackle.

Add the prepared onion paste. Take care, as it splutters.

Mix well and begin to sauté on low to medium-low heat.

Sauté till the paste turns golden. Stir often.

Now, switch off heat and add the whisked curd.

Quickly mix the curd very well with the sautéed onion paste.

Heat the pan on low flame and cook the curd. Stir continuously.

Let the curd come to a boil. Some oil specks will also be seen on top. Stir continuously while cooking the curd.

Add turmeric powder, red chili powder, coriander powder and asafoetida.

Mix well and cook till you see oil floating on top.

Add the reserved water in which the gatta was cooked.

Stir well and add salt. Mix again.

Simmer the gravy on medium-low heat till it comes to a boil.

Once the gravy comes to a boil, add the gatta pieces.

Give it a gentle stir.

Simmer on low to medium-low heat till the gravy thickens slightly. To know more, swipe up!

Once done, switch off the heat and add chopped coriander leaves.

Serve gatte ki sabji hot with steamed rice or roti/paratha. For more recipes, visit vegrecipesofindia.com