In a pan put 2 glass water and keep it in gas to boil.

In a large bowl add all the ingredients for gatte except water and mix well with hands. Slowly add water with one hand and mix with other to make a smooth dough. Don't Knead much.

Make cylinders 1/2 to 3/4 inch thick and put them in boiling water pan. In a few minutes when they get boiled they will float over water. Now switch off the flame.

Separate them from water and cut into small pieces. Reserve the water for gravy.

In another vessel pour 2 tbsp oil and put pinch hing and cumin seeds. When splutter add onion chopped or pureed and stir fry until light brown. Now add tomato puree and again cook for some time until rawness is gone. Add salt and spices kept for gravy except garam masala and stir for a minute or two. Add gatte, stir.

Add water reserved and boil. Adjust water as per consistency required. Let it simmer for 5 minutes on low flame. Off the flame. Add garam masala and mix. Mix chopped coriander leaves

Serve hot with chapati or rice.

Note : I have not added coriander leaves due to non availability at home.