Besan Gatta Curry

1. To prepare the gatta dough, combine 200 grams Besan, 50 grams Yogurt, 15 grams Ghee, 3 grams Red chili powder, 2 grams Turmeric powder, 3 grams Coriander powder, 2 grams Cumin seeds, 0.5 grams Asafoetida, and 5 grams Salt in a mixing bowl. Knead into a firm dough, adding a minimal amount of water if necessary.

2. Divide the dough into equal portions and roll each portion into a cylindrical shape, approximately 1.5 cm thick.

3. Bring 2000 grams Water to a rolling boil in a large pot. Carefully add the formed gatta to the boiling water. Cook for 10-12 minutes until the gatta float to the surface and small bubbles appear on them, indicating they are cooked through.