Take Besan in a mixing bowl. Add 1/2 Tsp Turmeric Powder, 1/2 Tsp Red Chili Powder, a pinch of hing, cumin seeds, coriander seeds, pan methi and 1 Tsp salt. Mix all these ingredients while still in dry form.
Add 3 tbsp oil. Mix and rub the flour between your hands to coat it completely with the oil.
Gradually add water and knead smooth and stiff dough.
Grease your palms with oil, divide it into 7-8 equal portions and roll each portion into 1/2 inch thick cylindrical shape.
Boil 3 cups water in a pan over medium flame. When it comes to rolling boil, add cylindrical rolls in it.
Cook until they start to float on the surface of water for approx. 10-15 minutes. Turn off flame.
Remove cylindrical rolls from water and transfer to a plate. Keep remaining water for making gravy. Cut them into 1/2-inch long pieces. Gattas are ready.
In a pan or kadai heat oil. Add cumin seeds, asafoetida, garlic paste. Saute for 1 minute.
Combine all the dry masalas in a small bowl (Except garam masala) add required water to make semi thick paste. Add the paste to the pan and saute for 1 minute on low flame don't burn the masala.
Add beaten curd and add it slowly to the masala. Add gattas. Mix well and cook the mixture until oil comes on the surface for approx. 1-2 minutes.
Add water to adjust the consistency. Stir well and bring it to boil over medium flame.
Cook until gravy becomes medium thick for approx. 5-7 minutes. Stir gently in between to prevent sticking. If required, add more water and cook again for 3-4 minutes. switch off the flame add finely chopped coriander leaves and mix it.
Serve hot with chapati, Sliced onions and rayta. Enjoy 😊
