Mix all the ingredients and knead into a soft dough using water.
Divide into 4 equal balls and roll out into thin rods (a little thicker than pencil) and cut it into equal parts and keep it aside (should have around 40 gatta).
For gravy
Heat oil in a pan and add mustard seeds.
Once it crackles add cumin seeds and 1/2 cup of water and dry masalas.
When water starts boiling, add all the gattas in the gravy and let it cook properly for around 4-5 minutes.
Once all gattas are cooked (can eat one and check if gatta are cooked properly), add warm and whipped curd to the gravy and mix.
Remove from the flame and serve hot with roti or rice.