Now add little water at a time and knead a soft but firm dough. Remember the dough should be soft but not very soft otherwise, the sausage will crack or break in the water while boiling.
Heat water in a deep pan. Just add as much water in which the sausages will submerge. As we will use this same water to make the gravy later. Add 1/2 tsp salt in the water.
Now, with the dough, we made make two small sausage-like shapes. Roll them well between your hands and make a perfect shape.
Once the water starts to boil. Put the sausages in the water and let them cook until they start to float on top. This means the sausages are cooked. Also, there will be boils on the skin of the sausages.
For the Gravy
In a pan, heat ghee. Add the seeds and dry red chilies.
Let them splutter and add ginger and hing.
Add the onion paste and fry till golden brown.
Now add 4 tbsp water and all the spices. Water ensures even cooking of spices.
Cook this until oil separates.
Now, add the dahi/curd. Mix well and saute for a few seconds. keep stirring as the dahi otherwise starts to break down.
Stir till oil surfaces on top. Add kasoori methi and mix well. Then add the besan dumplings /gatte.
Add the water for gravy now, (the same water we used for boiling). Add as much needed for making the curry.
Cover and cook for 5 minutes on simmer.
Garnish with Coriander leaves and serve hot.
Recipe Notes
Served best with Bajra Roti, Rice, Tandoori Roti, and Naan.