For gatte add all ingredients and mix then add the water and form a soft dough but not too soft.
Cover and let it rest for 10 minutes
By that time boil water or whey water.

Form long thin logs about 2 cm to 3 cm thickness and 6 cm long and put it in the boiling water (avoid putting all together as it will bring down the temperature of the water) boil it for 12 minutes or so (it will float once it is cooked). In between add 2 tbsp curd in the Gatte boiling water.
Once done cut it into small pieces (if you want you can deep fry it, I love fried Gatte). Don't throw the Gatte boiled water.
Make a paste of onion ginger and green chilies and puree the tomatoes.

In the meanwhile, add ghee in a Kadai add ajwain and Hing then adds onion, ginger, chili paste and saute it, then add the tomato puree and saute it till its raw flavor goes, add water in between to avoid it from burning, then add Coriander powder, turmeric, red Chilli powder, salt, it, rub and add Kasuri methi then, at last, add the Gatte boiled water to it and bring it to boil. Then add the Gatte and boil for 5-10 minutes. Garnish with cilantro and serve hot with rice.