1. Mix two tablespoons of oil in besan, add a pinch of salt and knead it with water to make hard dough.
2. Now prepare one-inch diameter rolls with this dough (like bread rolls).
3. Put a pan on gas filled with water, immerse these rolls and boil them for ten minutes.
4. Then drain the water and leave to cool. When it cools down, cut it into 1/2 cm thick pieces.
5. Take some extra oil to shallow fry these pieces.

For the gravy:

1. Grind tomatoes and curd together in blender.
2. Put a pan on gas with two tablespoon of oil, add all the other ingredients and stir for a few seconds.
3. Add the tomato and curd mixture in it and mix well again.
4. Add 1 1/2 cups of water and boil it for 8-10 minutes.
5. Now add the fried besan gattas in it and again boil for 5 minutes and remove from fire.
6. Sprinkle with coriander leaves and garam masala.

Serving suggestion: Serve this with puries or lachha paranthas or plain paranthas