Kala-Chana Ghoomni

• 100 gm: Besan (Gram flour)
• 3 medium size: Tomatoes(finely chopped)
• 2 medium size: Onion (finely chopped)
• 4-5: Green chilies (finely chopped)
• 1 tbsp: Ginger and garlic paste
• ½ tbsp: Turmeric powder
• ½ tbsp: Mustard paste
• ¼ tbsp: Red chili powder
• ¼ tbsp: Coriander powder
• A pinch Asafoetida
• 1 tbsp: Cumin seed
• ½ tbsp: Carom (Ajwain) seed
• ¼ tbsp: Gram masala
• Oil
• Salt to taste
• Water

1. Mix well besan, 2 green chillies, carom, 1/8 tbsp red chili powder and 1 tbsp oil.
2. Add water into besan to make dough.
3. Make a 1 cm diameter round and 5-6 inches long (like seekh kabab).
4. Put it into boiling water and boil for 10 minutes.
5. Take out the water and cut the besan round into small pieces and keep aside. (Besan rounds are also called 'gatte'.)
6. Heat oil, add asafetida, cumin seeds, 2 green chilies, stir-fry till well browned.
7. Add ginger garlic paste and mustard paste heat for 1 minute.
8. Add chopped onion, heat for 3 minutes. Add chopped tomatoes and heat for 2 minutes.
9. Add turmeric powder, red chili powder, coriander powder, salt, garam masala and 1.5 cup water and boil for 5 minutes.
10. Now gravy is ready.
11. Put gatte into gravy and boil for 3 minutes (Heat until gravy is thick).
12. Serve hot with steamed rice or plain paratha.