To begin making the Rajasthani Gatte Ki Sabzi Recipe we will first make the gatte.

In a large mixing bowl, combine all the ingredients for the gatta. Add a few teaspoons of water at a time and knead to make a firm dough. Knead well for about 5 minutes to make a very soft melt in the mouth gatta. If you add more water and it does not shape into a dough, then you will have to add more gram flour and knead it well.

Roll the dough into a long cylinder and cut them into 1 inch discs. The next step is to cook the gattas in boiling water.

In a large saucepan boil water until it comes to a brisk boil. Once the water comes to a brisk boil, add the gattas into the water and boil until they comes floating to the top. Once they come floating to the top, boil for another 3 to 4 minutes. 

Drain the gattas and keep it aside, till we get the Kadhi ready.

To make the kadhi, in a mixing bowl, combine the yogurt, gram flour until it becomes a smooth paste. Add 2-1/2 cups of water, asafoetida, turmeric powder, red chilli powder and salt. Whisk well.

Heat 1 tablespoon ghee in a sauce pan; add the mustard seeds and allow it to crackle. Add the onion, ginger and saute until the onion softens. Add the bay leaf, cloves, cinnamon and green chillies and saute until you can smell the aromas coming through for a few seconds.

Stir in the Gatte Ki Kadhi mixture into the masala and boil briskly until the Gatte Ki Sabzi mixture thickens and comes together. You can either keep it thick or keep it a little thin, by adding water if desired.

Once the boiled enough, stir in the boiled Gatte and simmer Rajasthani Gatte Ki Sabzi for 2 to 3 more minutes. Once done, check the salt and spices and turn off the heat. Stir in the coriander leaves and serve. 

Serve the Gatte Ki Sabzi along with Khooba Roti and Spicy Paneer Pulao With Vegetables, Kachumber Salad and Boondi Raita.