For making the Gatte/Gatta
In a mixing bowl, take Vijay Gold Besan Flour, add turmeric powder, red chili powder, coriander powder, cumin seeds, ajwain/carrom seeds, salt, ghee/clarified butter, give everything a nice mix.
Next add curd, little at a time, do not add all the curd together. Knead it well for about 8-9 minutes, to form a semi soft dough, just like the dough of pooris.
The dough should be of smooth texture, if you see any cracks, sprinkle little water and knead it again to form a smooth dough.
Once the dough is formed, apply little oil over the dough.
Divide the dough into 5 equal parts, roll each part to form a smooth ball.
Now with the help of your fingers, roll each dough ball to give it a cylindrical shape.
For boiling and frying the Gatte/Gatta
In a pan, add water, heat the water on a medium to high flame, once it starts to boil add dry red chilies, cumin seeds and fennel seeds.
Add the prepared gatte, one by one, cover and allow it to cook on a medium flame for about 8-10 minutes or until the gatte starts to float on the top and you can see bubbles/ blisters all over the gatte.al shape.
Gently remove them with the help of a spatula/spoon by draining the excess water. Reserve the water, in which gatte were boiled, for the gravy.
Place the gatte on a plate, allow them to come at room temperature, cut it into small pieces.
Heat ghee/clarified butter in a pan, shallow fry the prepared gatte for 2-3 minutes. Keep it aside.
Tips for cooking:
Addition of dry red chilies, cumin seeds & fennel seeds, while boiling the gatte is optional, however, it gives a nice flavour to our gatte.
In case the dough becomes too sticky, sprinkle some more gram flour/besan and knead.
Make sure the curd is at room temperature.
For kneading the dough for the gatte, do not add all the curd at a time, the quantity of curd and the water will vary depending on the texture of curd.