1. Combine all the ingredients in a mixing bowl and add water little by little and knead to a firm dough.
2. Now divide the dough in to 10 equal portions and roll out and deep fry it in oil until it turns golden brown.
3. Drain on absorbent paper.
4. Serve hot.

Making besan sabzi:

1. Boil potatoes with required salt and cut them into cubes.
2. Now in a bowl mix curd, ginger, green chilies, turmeric, coriander, chili powder and salt together to a paste.
3. Now heat oil in a saucepan for a minute and then add cumin seeds, asafoetida.
4. After cumin seeds crack, add bay leaf.
5. Now add gram flour and fry for half a minute until the flour turns golden brown.
6. Then add the yogurt/curd mixture to it and fry in medium flame for about 2 minutes or until the paste starts to leave oil from the sides.
7. Add the cubed potatoes and let it cook for about 2 or 3 minutes.
8. Add water to it and allow the gravy to boil for 5 minutes on medium flame.
9. Lastly, add finely chopped coriander leaves.
10. Adjust the water according to the thickness of gravy you prefer.

Recipe courtesy: Pachanti