Besan Gatta

Prepare the Gatta dough by mixing besan, ajwain, salt, turmeric, and ghee in a bowl.

Add a little curd to bind the dough; the use of curd instead of water is mandatory to achieve the traditional soft Gatta.

Form the dough into long uniform logs and boil in a abundance of water.

The thorough boiling until bubbles appear on the surface is the absolute secret to achieving the traditional porous texture.

Drain and reserve the boiling water; cut the logs into small uniform cubes.

Heat oil in a heavy cauldron and sauté the chopped onions until they turn shimmering golden.

Mix the ginger-garlic paste and sauté for 2 minutes to ensure a removal of rawness.

Whisk the remaining curd with chili powder and turmeric; the thorough whisking is mandatory to prevent curdling.

Pour the curd mixture and reserved water into the cauldron; add the Gatta cubes and simmer over a low flame.

Cook for 15 minutes until the Gatta are juicy and the gravy is thick; garnish with Kasuri Methi.