To prepare the gatte, in a mixing bowl combine together gram flour, cumin, fennel, salt, turmeric powder, red chili powder, baking soda and oil. Combine well.

Now using curd bind stiff, pliable and smooth dough. If required use little water to bind the dough. Add a a teaspoon or so of oil to make it easier to handle.

The consistency of dough for gatte is similar to that for making puri. Cover the dough with a wet cloth and let it rest for 15 - 20 minutes.

To cook the gatte, boil 4 - 6 cups of water in a large saucepan ( buy it here ).

Now just divide the dough into 5 - 6 equal portions and roll them out into long thin strips of even thickness.

Add these strips in boiling water in small batches. They will be delicate so handle them with extreme care. Once cooked take them out. Similarly cook the remaining strips.

Cut the cooked strips into smaller coin like pieces horizontally of even thickness. Transfer to a plate and set aside.

At this stage you can either shallow fry the gatte or use them as it is in the curry. I prefer shallow frying them for the crisp texture.

While shallow frying once Gatte are nice and golden brown take them out and set aside while you prepare the curry.

To prepare the curry, make paste of onion, ginger, garlic and green chili in grinder.

Heat oil in a kadhai ( buy it here ) over medium heat. Add the asafetida and fry for few seconds.

Add the onion paste and saute till it turns dark brown in color.

Add the spices, salt along with a tablespoon or so of water. Fry for 5 - 10 minutes or till oil starts separating from the masala.

Whisk yogurt nicely in a bowl to remove any lumps. Add the whisked yogurt slowly into the curry stirring continuously.

Let the curry simmer for sometime till it thickens. You can add Gatte at this stage or later once the curry is ready. I prefer adding gatte halfway through cooking curry.

Garnish with chopped coriander leaves.

Serve Gatte Ki Sabzi warm with hot phulkas or baati.