Take a large mixing bowl. Combine all the ingredients for the gattas and knead into a stiff dough. Use 2 tbsp of water if needed.

Divide into six equal shape each portion into 10" long thin cylindrical roll.

Boil enough water in a pan. Add rolls to the boiling water and boil for 10 to 15 minutes.

Remove from heat. Drain and keep aside. Cut each cylinder into 10-12 two inch pieces, and keep aside.

Gattas are ready to be sautéed in gravy

Now for the gravy- add ghee in a wok and heat it over medium flame.

Add cumin seeds, asafoetida, ginger and green chilli and sauté for 20-30 seconds. Add finely chopped onion and sauté until it turns translucent.

Add coriander powder, teaspoon red chilli powder and garam masala powder, sauté for 30-40 seconds. Add beaten curd (mix 1-teaspoon gram flour with curd to prevent it from curdling).

Mix well and cook the mixture until oil comes on the surface for approx. 1-2 minutes.

Now add the dumplings and stir nicely so that they get well coated with the masala

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

Now lower the flame and let the gravy get cooked nicely for 10 minutes minimum

Stir gently in between to prevent sticking. If required, add more water to make thin gravy and cook again for 3-4 minutes after adding the water.

Adjust the consistency of gravy according to your liking

Turn off the gas and garnish gatta gravy with green coriander leaves before serving