Mix 100 ml oil into the chickpea flour. After mixing this well, add baking powder, salt and carom seeds and mix the dough once more very well with your hands.

Now slowly and while kneading, add 400 ml of water into the dough and knead well for the next ten minutes. It will be a hard and tight dough. After kneading, make a roll out of the dough which is about the thickness of a thumb.

In a pot, you now boil two liters of water and once the water is boiling really well, put the dough roll into the water. Cover the pot with a lid and let it boil for the next twenty minutes.

In the meantime you can wash the tomatoes and make puree out of them by blending them. You can also peel the ginger and cut it into very small pieces.

Once the twenty minutes are over, take out the roll of the water. You need to keep the water though, so just place that pot aside for later. Let the roll cool down a bit.

Once you can easily touch the dough roll, place it onto a board and cut it in mouth-sized pieces.

Now you take a non-stick pan, add one tablespoon of oil into it and let it get hot. Add the pieces of chickpea dough into the pan and fry them while stirring for the next 15 minutes. The pieces will change their colour a little bit and get darker brown. Once this time is over, take them out.

Finally, take a deep pan or a pot and pour one tablespoon of oil into it. When the oil is hot, add cumin seeds, garam masala, coriander, mace, cinnamon, nutmeg, turmeric powder, asafetida and the ginger pieces. Stir and keep the spices from burning. Once they have developed their aroma, add the tomato puree. Bring it to a boil and add the fried chickpea dough pieces into the pot. In the end, you just need to add the yoghurt, wait until the dish gets hot again – and there you are: a delicious Gatte ki Sabzi!

Enjoy!