For the dough
Take 1 cup of chickpea flour, add less than ½ teaspoon of salt and ¼ teaspoon of red chilli powder to it. Add ¼ teaspoon of turmeric powder, ½ teaspoon of coriander powder, 3 teaspoons of whisked curd to it and mix them well. Add a ½ pinch of baking soda to it.
Add some water to it and knead its soft dough. Apply some oil on your palms and mash the dough. Keep it aside to set for 10 minutes. Take a ⅓ cup of paneer, add less than ¼ teaspoon of salt to it, 1/8 teaspoon powder of black pepper, mix and mash the paneer using your palms.
Divide the paneer into 5 equal portions and divide the dough into 5 equal portions. Lift a piece of paneer and roll it vertically. Repeat the same process with the dough. Insert the Paneer in the dough lump and seal the dough using your palms.
Roll and flatten it between your palms after applying some oil. Prepare all the Gatta likewise. Preheat the water to boil it. Grease the strainer using some oil and place the Gattas over it. Place the strainer over the boiling water and cover it. Cook it on the medium flame for 12 minutes. The Gattas have cooked and expanded after 12 minutes.
For the gravy
Preheat a pan and add 2 tablespoons of oil over it. Add ½ teaspoon of cumin seeds in the heated oil and roast it. Add ¼ teaspoon of turmeric powder, 1 teaspoon of coriander powder to it on the low flame. Saute the spices and add the paste to it. Add ¼ teaspoon of red chilli powder, ½ teaspoon of ginger paste to it and roast it till oil separates from it. Add ½ cup of whisked curd in the intervals and stir it. Stir and cook till oil separates.
Add ½ cup of water to it, ½ tsp of salt, ¼ tsp of Garam Masala, finely chopped green coriander to it. Cover and cook the gravy for 2-3 minutes on the low flame. Pour the gravy in a bowl and add the chopped Gattas in the gravy. Garnish with finely chopped green coriander. You can serve the remaining Gattas as snacks after chopping it vertically.
For the tempering
Preheat the tempering pan, add 2 tsp of oil, ¼ tsp of black mustard seeds and 6 to 7 curry leaves. Preheat the tempering pan, add 2 tsp of oil, ¼ tsp of black mustard seeds and 6 to 7 curry leaves. They are ready to be served.
Use only fresh curd to make the curry.
You can add water to increase the consistency of gravy according to your taste.
If you like onion then, you can add it after roasting the cumin seeds.