Assemble all ingredients together to avoid last minute rush.

For preparing Gatte, add gram flour or besan in a Mixing Bowl and also add asafoetida, salt, red chili powder and turmeric powder. Mix well.

Now, add clarified butter/ghee or any cooking oil in the mixture. Mix oil with the mixture that it incorporated well.

Now, add ¼ cup water in the mixture and make a smooth and stiff dough. Do not add water at once, pour little by little very carefully.

Apply some oil on your palms and divide the dough into 7-8 equal portions and roll each into a long cylindrical roll of approx ½ inch thickness.

Make a thick paste with ginger, garlic and green chillies or alternatively you can use store bought paste.

Whisk curd for the later use.

Start boiling half filled Saucepan with over medium to high flame. And drop each cylindrical roll in the water, cook for 3-4 minutes.

Remove all rolls from the water when they start floating on the surface(it means they are cooked completely, you will see little pop ups on the rolls also)

Let them cooled down a bit and then cut the cylindrical rolls into pieces roughly 1 inch thickness. Kept aside all gatte.

Now, for preparing curry, heat your favorite cooking oil in a Pan or Kadai over medium flame and add black mustard seeds (rai).

Allow seeds to crackle and add cumin seeds (jeera) and asafoetida (hing).

Then, add a prepared ginger garlic chili paste and coriander powder, red chili powder, turmeric powder, salt and garam masala.

Cook on low flame for a few seconds. Add ½ cup water to the Pan so that the masala does not get burn.

Then, add whisked curd to the masala. Stir from another hand while pouring the curd. Mix well.

Adjust the consistency of the gravy by adding water. Bring it to boil.

As the curry gets boiled, the oil starts coming up to the surface. It’s the time to add the gattas and simmer for about 4-5 minutes by covering with the lid.

Garnish with chopped coriander leaves.

Rajasthani Gatte Ki Sabzi is ready to serve.