For gatte:

1. Mix together all the ingredients and knead well with warm water.
2. Now divide the entire dough into small balls of equal size.
3. Press each ball into a small circle & then give it a shape of a 'santa claus' hat or a 'cone'.
4. In a big bowl, heat water and drop in these gatte caps and boil for 10 to 15 minutes.

For stuffing:
1. Mix in all the ingredients & keep ready in the fridge before the gatte have boiled.

For gravy:

1. Heat oil in a kadhai and drop in the jeera.
2. Now mix in the besan & dhaniya powder in the curd and keep separately.
3. Now add in the haldi powder and red chilli powder in the heated oil.
4. Now turn off the gas and put in the curd-besan mixture in the oil and keep stirring the mixture so that the curd does not curdle.
5. Now add in the sal, sugar and let it come to 2-3 boils.
6. Add necessary amount of water to make the gravy like consistency.

Assembling:

1. As soon as the gatte are boiled, strain it & immediately fill in the stuffing.
2. Now add these stuffed caps in the besan gravy and keep it for 1 boil.
3. Now garnish with 'varg' ang a sprig of dhaniya leaf.
4. Serve hot with baati or roti.

Image: Flickr/creativecommons mdid