Take besan and oil in a bowl and mix it. Add all ingredients for Gatta and make a soft dough with enough water divide into equal 4-5 balls then to cylendricale shape off 1 inch.

Cook Gatta in the bowling water for 20 minutes allow to cool now cut into half inches peices and fry it till light golden brown keep aside.

Don't throw access water. Keep it aside.

Heat a oil in pan add cumin seed, ginger garlic and onion fry till onion turn light brown then add dry masala tomato and curd.

Cook till the gravy leaves oil now add 1 cup of access water and boil it now add gatta to the gravy and simmer for 2 minutes.

Serve with coriander leaves.