Instructions:
Step 01:
For making the gatte, take gram flour in a bowl, add carom seeds, turmeric powder, red chili powder, salt, cumin powder, baking soda, yogurt, oil, and required water and knead to a semi-soft dough. Cover with a damp muslin cloth and set aside for 5-7 minutes.
Step 02:
Apply some oil on the surface and again knead the dough for 4-5 minutes.
Step 03:
Divide the dough into equal portions and shape each into an oblong shape.
Step 04:
Boil water in a deep pan, add salt and oil along with the shaped dough portions, and boil for 8-10 minutes.
Step 05
Drain on to a plate, pour cooking liquor over it, and cut the cooked dough portions into ½ inch discs, these are called gatte. Set aside until in use.
Step 06
For the sabzi, heat ghee in a kadai, add cumin seeds, asafoetida, dried red chilies, and sauté for a few seconds.
Step 07
Add onion, mix and sauté till it turns golden brown. Then add garlic, ginger, and green chili paste and sauté it.
Step 08
Add tomato puree, mix and cook for 4-5 minutes.
Step 09
Take a cup of yogurt, add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
Step 10
Add yogurt mixture, mix and cook till the ghee separates.
Step 11
Add the cooked gatte, with 1 cup of water and mix. Cover and cook further for 6-8 minutes so gatta absorbs the gravy.
Step 12
Add garam masala powder and dry fenugreek leaves. mix well.
Step 13
Garnish with coriander leaves and serve hot with roti and steamed rice.