First we need to prepare dry grounded masala. For that in a grinding jar add all the dry masalas mentioned in section1, in the ingredients section. Grind them coarsely as shown below in the image.

Now we will prepare the gatte. First strain the besan over a strainer. Then in a bowl add the besan, in it add some salt, turmeric powder, kasuri methi, red chilli powder, a pinch of hing, half of the grounded masala (prepared in step 1). Now mix everything well with a spoon.

Then add some oil and ghee and mix it well. It will now become a crumbly texture. Then add some curd and combine everything well. Now add water little by little and make a dough. Let it rest for about 10 minutes.

Further roll the dough into a thick log & divide it into 3 equal parts, then roll the divided portion into cylinders. Now put then gently into the boiling water and let them boil for 12 to 15 minutes.

Now remove them from the boiling water & let them cool down completely & reserve the water for further use. Cut the gatte into 1 cm pieces once cooled.

To shallow-fry them further heat some oil in a pan & add the gatte in it & shallow-fry them for 2 to 3 minutes. Keep them aside.

Further chopped onion, asafoetida & turmeric powder & stir well & cook over medium high flame until the onions turn light golden brown. Then add some red chilli powder & a splash of hot water, stir well & cook for 1-2 minutes.

Further add the tomato paste, salt to taste, stir well & cook for 3-4 minutes. Now add the curd into a bowl & add all the powdered spices, (mentioned in curd mixture above, in the ingredients section) Now whisk well, then lower the flame & add the curd mixture & keep stirring, cook until the oil separates.

Now cover it with a lid & let the masala cook for 10-12 minutes.
Once cooked, remove the lid & add reserved water used to boil the gatte to adjust the consistency & bring the gravy to a boil.