Mix gram flour, turmeric powder, 1/4 teaspoon red chilli powder, 1/4 teaspoon cumin seeds, garam masala powder, 1-teaspoon oil and 1/3 teaspoon salt in a large bowl

Gradually add water and knead smooth and stiff dough

Divide it into 7-8 equal portions and roll each portion into 1/2-inch thick and approx. 4-5 inches long cylindrical shape.

Boil 3-cups water in a pan over medium flame. When it starts to boil, add cylindrical rolls in it.

Cook until they start to float on the surface of water for approx. 8-10 minutes. Turn off flame.

Remove cylindrical rolls from water and keep in the plate. Keep remaining water aside. Let them cool for 5-7 minutes. Take cylindrical roll and cut it into 1/2-inch long pieces. Gattes are ready.

Heat 1-tablespoon oil (or ghee) in a heavy based pan or non-stick pan. Add chopped cylindrical rolls and shallow fry them over medium flame for 2-minutes.

Add remaining 1-tablespoon oil (or ghee) in the same pan and heat it over medium flame. Add Rai; when they start to crackle, add 1/4 teaspoon jeera, hing, ginger and green chilli and sauté Add finely chopped onion and sauté until it turns light brown.

Add dhaniya powder, 1/3 teaspoon red chilli powder and garam masala powder, sauté it. Add beaten curd. Mix well and cook the mixture until oil comes on the surface for approx. 1-2 minutes

Add 1 cup water and 1/2 teaspoon salt, stir well and bring it to boil over medium flame

When it starts to boil, reduce flame to low and add fried gattes

Cook until gravy becomes medium thick for approx. 5-7 minutes. Stir gently in between to prevent sticking. If required, add more water to make watery gravy and cook again for 3-4 minutes after adding the water

Turn off flame. Transfer it into serving bowl and garnish with finely chopped coriander leaves