Mix gram flour, turmeric powder, red chilli powder, salt, soda bicarbonate, carom seeds, Cumin seeds, oil, half teaspoon ginger,garam masala and yogurt. Add a little water to make a stiff dough.
Divide the dough into 8 equal portions and shape each portion into an 8"long thin cylindrical roll.
In a large deep pan boil water until it comes to a boil. Once the water comes to a brisk boil, add the gattas into the water and boil until they come floating to the top. Once they come floating to the top, boil for another 3 to 4 minutes.
Cool the cylindrical gram flour roll out with water. Cut each cylinder into small pieces, (1/2") and keep aside.
For gravy:-Now in a pan heat 1tbs ghee then add cumin, asafoetida, mustard seeds, fenugreek seeds, clove, asafoetida and fry for a few seconds. Now add ginger, green chillies, garlic and onion and sauté to golden brown. Now add tomato paste and fry well.
Keeping the flame on low, add all the spices(turmeric powder, coriander powder, red chilli powder and salt) in the curd. Add curd. stir continuously until oil starts separating from the masala.
Add the left over water (left after boiling gatte). If the gravy appears too dense then add water as per your preference. When gravy starts simmering, add gatte. When the curry simmers once, let it cook for 5 to 7 more minutes. Gatta curry is ready, turn off the flame and add garam masala to it.
Gatta curry serve with hot chapati.
