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For Gatte:.
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1)In a large bowl, mix besan flour, salt to taste, ajwain seeds, kasuri methi, turmeric powder, red chilli powder and mix well.
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2)Now keep sprinkling water and knead to form into a firm and smooth dough.
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Add 2 tsp of oil to the dough and knead again.
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Shape the dough into cylindrical rolls .
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3)In a wide large bowl add 3 cup's of water and let it boil, once the water starts to boil, put the roll into the water and let the roll cook for about 15 minutes at high flame.
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4)Once the gatte roll is cooked, remove the gatte separately from the water and let it cool down.
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Once cooled, slice the gatte into 1/2 inch round pieces.
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5)Once you have sliced the gatte's, it is optional to fry the gatte's in oil.
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If you are frying the gatte's they may break up in the oil a little.
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After frying, they become little crisper, this way you can ensure that the gatte's are fully cooked.
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For Gravy:.
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1)Heat a cup of water, put the 2 tomatoes in it and let it boil for 5 minutes, so that the tomato skin peel's a little.
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Drain the tomatoes, cool them, peel it's skin, grind them into a smooth tomato puree and set aside.
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2)Heat a pan, add ghee, cumin seeds, hing and roast well.
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Then add the tomato puree and let it boil well and gets thickened for about 1 or 2 minutes.
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Reduce the flame.
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3)Take a cup of curd and beat the curd well.
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Now add this beaten curd to the gravy in low flame and mix well.
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Then add turmeric powder, red chilly powder, corriander powder, cumin powder, Garam Masala (optional) to the gravy and mix well.
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4)Now add the Gatte and let the mix keep bubbling in low flame for about 5-10 minutes, till you see the oil on the sides of the gravy.
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5)Remove the gravy from slow flame and garnish with corriander leaves.
