Prepare the gatta: In a bowl, combine gram flour, red chilli powder, turmeric powder, salt, green fennel seeds, cumin seeds, hung curd, and refined oil.

Knead into a smooth dough.

Roll the dough into cylindrical shapes (gatta).

Boil water in a pan and gently drop the gatta into the boiling water.

Cook until the gatta floats to the surface.

Remove the gatta from the water and set aside.

Prepare the gravy: Heat ghee in a pan.

Add sliced onions and saute until golden brown.

Add turmeric powder, red chilli powder, coriander powder, ginger paste, and salt.

Saute for a few minutes until the spices are fragrant.

Add curd and cook until the gravy thickens.

Add the boiled gatta to the gravy and simmer for 15-20 minutes, allowing the gatta to absorb the flavors.

Garnish with fresh coriander leaves.

Serve hot with rice or roti.