Besan Gatta

Prepare the Gatta dough by mixing besan, ajwain, salt, turmeric, and ghee in a professional 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 professional-looking logs and boil in a professional 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 professional-grade cubes.

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

Incorporate the ginger-garlic paste and sauté for 2 minutes to ensure a professional-grade 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 professional-grade flame.

Cook for 15 minutes until the Gatta are succulent and the gravy is professional-grade thick; garnish with Kasuri Methi.