Gatte ki sabzi (Rajasthan)

• Mix besan (chickpea flour), salt, 1/2 tsp chilli powder, 1/2 tsp haldi, 1/2 tsp coriander powder, 1/2 tsp kasuri methi, 1/2 tsp garam masala and 1 tsp oil. Add lukewarm water to make a tough dough.
• Shape the dough in the form of a long cylinder around 4" diameter.
• Add water to a container, add the dough, and cook on a stove.
• When the dough rises to the top, remove it, and allow it to cool.
• Slice the dough into 1cm thick circles.
• Take 1 tsp chilli powder, 1/2 tsp haldi, 1/2 tsp coriander powder and 1/2 tsp garam masala in yogurt and mix well.
• Heat oil in a wok. Add cumin seeds, and hing. When the seeds splutter, then add curry leaves, the yogurt-spice mixture and stir well. Cook for 5-7 minutes. Add 1/2 cup water and mix well
• Cover the vessel and cook for around 5 mins on low flame.
• Garnish with coriander leaves.