In a bowl, add 3/4 cup of gramflour or besan (kadalai mavu in Tamil), 1 tsp chilli powder, 1/4 tsp turmeric powder, a tsp of cumin seeds and  2 tsp coriander powder.

Rub 1/4 tsp ajwain (omam) with your palms and add to the above.

Add  2 tbsp of ghee and salt needed. Adding ghee gives soft ghattas.

Mix well with your finger tips, then add 2-3 tbsp of water and make a stiff dough.

Now divide the dough into 2 parts and make cylindrical shapes from it.

In a kadai, boil 2 cups of water, once it starts boiling, reduce the heat to low and add the cylindrical dough we had prepared. Cook covered for 7-8 minutes.

Once it is cooked (you will see bubbles on the gattas), turn off the heat, remove the ghattas from the water and let it cool.

Once the gattas cool, cut it into roundels and keep it aside. Do not discard the water in which it was cooked as we will be using it to make the gravy.

In a bowl, add 1 cup of curd,  1 tsp chilli powder, 1/2 tsp turmeric powder, 2 tsp coriander powder, a tsp of gram flour and salt needed. Mix this well.  Gram flour/besan will prevent the curd from curdling, when boiling.

In a kadai,  heat 2 tbsp ghee and 1 tbsp of oil, add a tsp of cumin seeds and  hing.

Once cumin seeds sizzle, add finely chopped garlic. Saute until garlic turns light brown.

Add ginger, green chillies and curry leaves. Saute for few seconds.

Add onions and saute until onions turn golden brown.

Then reduce the heat to low and add the prepared curd. Stir continuously when adding curd.

Cook on medium heat until oil separates. Keep stirring now and then.

Once oil separates, add the dumplings/ghattas and the water in which it was cooked.

Once it starts to boil, simmer for 2-3 minutes. Then turn off the heat.

Garnish with finely chopped coriander leaves.

Rajasthan special Gatte ki sabzi is ready.