Mix besan, salt, turmeric powder, carom seeds, red chilly powder, crushed cumin seeds, kasuri methi, ghee, and curd in a bowl.

Add a little water and knead the mixture into a soft dough.

Roll the dough into long cylindrical shapes and boil them in water until cooked.

Remove and cut the boiled gatta into small pieces. Set aside.

Heat ghee in a pan and add bay leaf, dry red chillies, cumin seeds, carom seeds, fennel seeds, coriander seeds, and asafoetida. Sauté until aromatic.

Add onion paste and cook until golden brown.

Add garlic, ginger, and green chillies. Cook for a few minutes.

Add tomato paste and cook until the oil separates.

Mix curd with turmeric powder, coriander powder, red chilly powder, garam masala, dry mango powder, and besan. Add this mixture to the pan and cook for a few minutes.

Add water to adjust the consistency and bring the gravy to a boil.

Add the prepared gatta pieces and let them simmer in the gravy for 10-15 minutes.

Garnish with chopped coriander leaves and kasuri methi.

Heat ghee or oil in a small pan.

Add Kashmiri red chilly powder and sauté for a few seconds.

Pour the tarka over the prepared gatte ki sabzi before serving.