Ingredients (for the gatte)

1 cup chickpea flour

2 tbsp hung yogurt

4 tbsp oil (extra for making the gatte)

1 tsp cumin seeds

½ tsp carom seeds

1 tsp coriander powder

1 tsp red chili powder

1 tsp cumin powder

½ tsp turmeric powder

1 tsp chaat masala

1 tsp kasoori methi

1tsp garam masala

½ tsp dry mango powder

½ tsp black pepper powder

salt, to taste

water to knead the dough

Ingredients (for the gravy)

2 medium onions, chopped fine

2 medium tomatoes, chopped fine

6 tbsp ghee

1tbsp ginger garlic paste

1tsp red chili paste (soak dry red chilies in hot water and grind them)

1tsp coriander powder

1tsp cumin powder

1tsp red chili powder

½cup yogurt

water, as needed

Method

This is a list of ingredients.

To a pan, add the chickpea flour.

Then add the ginger and garlic paste.

Next, add the green chili paste.

Add the red chili paste.

Add the cumin powder.

Then, add the chaat masala.

Add the dry mango powder.

Add the garam masala.

Then, add the salt.

Next, add the fennel powder.

Add the black pepper powder.

Add the turmeric powder.

Add the carom seeds.

Then, add the cumin seeds.

Next, add the coriander powder.

Add the red chili powder.

Add the kasoori methi.

Next, add the salt.

Then, add the yogurt.

Add the water.

Finally, add the oil.

And give it a good mix.

Knead the dough, till it looks like the below picture.

Tear out a little of the dough and roll it out.

Do the same for the remaining dough.

In a pan, bring water to a boil.

Gently, drop the logs into the boiling water.

Cook them on a medium flame for about 8-10 minutes.

Transfer them into another pan with a little oil and brown them on both sides.

Let them cool down and cut into small pieces.

To a pan, add ghee.

Then, add the onions.

Saute the onions till golden brown.

Next, add the ginger and garlic paste.

Add the tomatoes.

And let the tomatoes cook down completely.

Add salt.

Then, add cumin powder.

Next, add the turmeric powder.

Add the coriander powder.

Then, add the yogurt.

Finally, add the water, cook the gravy for a few minutes and take it off the heat.

To a bowl, add the gatte.

Pour the gravy on top.

Sprinkle with chopped coriander. Serve hot.