*Ingredient List for Gatte ki Sabzi:*

1. Gram flour (Besan) - 2 bowls
2. Red chilly powder - As per taste
3. Turmeric powder - 1 teaspoon
4. Fennel seeds powder - 1 teaspoon
5. Roasted cumin seeds powder - 1 teaspoon
6. Dried fenugreek powder - 1 teaspoon
7. Carom seeds - 1 teaspoon
8. Asafoetida - A pinch
9. Salt - As per taste
10. Crushed coriander seeds - 1 teaspoon
11. Oil - 2 tablespoons (for besan dough)
12. Water - For boiling gatte
13. Garlic - A good quantity
14. Ginger - 1 inch piece
15. Onions - 2
16. Cumin seeds - 1 teaspoon
17. Kashmiri red chilly powder - For color
18. Tomatoes - 2-3
19. Curd - 1 bowl
20. Kitchen king masala - 1 teaspoon
21. Cinnamon powder - 1/2 teaspoon
22. Clove powder - 1/2 teaspoon
23. Ghee - 2 tablespoons (for cooking gatte)
24. Oil - For deep frying gatte
25. Fresh coriander - For garnishing

*Procedure:*

1. In a mixing bowl, combine gram flour, red chilly powder, turmeric powder, fennel seeds powder, roasted cumin seeds powder, dried fenugreek powder, carom seeds, asafoetida, salt, crushed coriander seeds, and oil. Mix well to form a stiff dough.
2. Shape the dough into cylinders (gatte) and cut them into small pieces.
3. Boil water in a saucepan, add the gatte, and cook for 12-15 minutes until they expand and float.
4. In a separate pan, heat ghee, add cumin seeds, and chopped onion mix. Cook until golden brown.
5. Add Kashmiri red chilly powder and chopped tomatoes. Cook until tomatoes are soft.
6. In a blender, combine curd, turmeric powder, coriander powder, red chilly powder, roasted cumin seeds powder, dried fenugreek, asafoetida, crushed coriander seeds, kitchen king masala, cinnamon powder, clove powder, and fennel seeds powder. Blend into a smooth paste.
7. Add the curd paste to the cooked onions and tomatoes. Stir continuously until it comes to a boil.
8. Adjust the consistency by adding the water used for boiling gatte. Simmer for 10 minutes on low-medium flame.
9. In another pan, heat oil for deep frying gatte. Fry them until light golden brown.
10. Add the fried gatte to the prepared gravy. Adjust the consistency and let it cook for another 10 minutes.
11. Garnish with fresh coriander and serve hot with chapatis.

Note: Adjust the spice levels and consistency as per personal preference.