Take all the ingredients in the Besan Gatte / Gram Flour Dumplings section except curds (dahi) and ghee / clarified butter and mix them very well.

Now begin to knead, knead the dough very well adding little water (as required). Knead for atleast 5 minutes or till the dough becomes soft. While kneading little oil can be added to make it easier and unsticky.

Then divide the dough to nearly 10 - 12 small parts.. Then take each part and roll it to a cylindrical shape of 4 - 5 inches.

Take 4 cups water and bring it to a boil. Then on medium flame add these cylindrical shape rolls to water. Cook till these rolls come floating on top or for 10 -12 minutes. Then switch the flame off and keep the cooked cylindrical rolls apart and keep the water for further use .

Cut the cylindrical rolls in to small portions.  Gatte are ready. (These gatte can be optionally shallow fried till golden brown and kept aside).

To make the gatte ki sabzi heat oil in a large frying pan (kadai) and  add the bay leaf (tej patta), mustard seeds (rai).  When mustard seeds starts crackling, add cumin seeds (jeera), asafoetida (hing), fennel seeds (saunf), stir and saute it for 20 - 30 seconds.

Then add the chopped onions and saute till golden brown. Add the ginger garlic paste and saute for few seconds.

 Finally on low flame add the kashmiri red chilli powder, coriander seed (dhania) powder ,  turmeric (haldi) powder and garam masala and saute for 30 -40 seconds or till good aroma comes.

Then add one cup water (kept aside from boiled gatte previously) and 1/2 teaspoon salt  and get it to a boil.

On medium flame add the beaten curd slowly. Sitr it continuously to avoid lumps.

When it starts to boil add the gatte / gram flour dumplings (boiled and kept aside) and stir well. Cook for atleast 7-8 minutes, till the gravy becomes thick.

For thin gravy little water can be added slowly and stirred well, and further cooked for 3-4 minutes. Turn off the flame and finally the Rajasthani Gatte ki Sabji is ready.

The Rajasthani Gatta Curry can be garnished with chopped coriander leaves and served.