Gatta Curry: Indian Chickpea Flour Dumpling Curry
[Vegan, Gluten-Free]

To Make the Gatta:

1. Take a large mixing bowl. Combine besan, asafetida, turmeric powder, red chili powder, salt, cumin seeds, ginger-garlic paste, yogurt, oil, and kasuri methi, and knead them into a stiff dough.
2. Add water if needed.
3. Divide the dough into six equal parts and roll into cylindrical shape.
4. Divide the dough into four to six equal portions and shape each portion into 10-inch-long, thin, cylindrical roll.
5. Boil water in a pan. Add the rolls to the boiling water and boil them for 10 to 15 minutes.
6. Remove them from heat.
7. Take the rolls out of the water and keep the water aside for the curry base.
8. Cut each cylinder into 10-12 2-inch pieces, and keep them aside.

For the Sauce:

1. Heat 3 tablespoons of oil in a pan.
2. Add the asafetida and cumin seeds to it. When it begins to crackle, add the onion, ginger garlic paste. Saute the onion paste till it's light brown in color.
3. Add the chili powder, turmeric powder, coriander powder, and garam masala along with the boiled water we kept aside earlier. Fry it for 3-4 minutes.
4. Now lower the flame and slowly add the whisked curd.
5. Stir it well and continue stirring until it comes to a boil.
6. Once you see the oil coming up to the surface, add the cut chickpea dumpling pieces, salt, green chili, and fenugreek leaves.
7. Now Let the curry cook on medium-low heat for 10-12 minutes for the flavors to concentrate. Stir it occasionally.
8. Transfer the curry to a serving dish and garnish it with chopped green chilies. Serve it hot with rice or flatbread as you prefer.