Take 2 small raw potatoes, peel them, and cut into small pieces. Avoid using large potatoes as they contain more water.

In a mixer, add the chopped potatoes, 1/2 inch ginger, 1 green chili, and 3-4 garlic cloves. Grind without adding any water. Start with pulse mode, then grind on low speed for a while to get a perfect paste.

Transfer the potato paste to a large plate. Add 1 tsp salt, 1/2 tsp ajwain, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp garam masala, fresh coriander leaves, and 1 tsp kasuri methi. Mix well.

Add 1.5 cups of besan (gram flour) gradually to the mixture. Also, add 2 tbsp desi ghee to prevent the mixture from becoming too tight. Mix well until it forms a paste-like consistency.

Add the remaining 0.5 cup of besan to absorb any stickiness on the sides of the plate. Mix thoroughly to form a dough. Apply a little groundnut oil on your hands to prevent sticking.

Let the dough rest for 10 minutes. Meanwhile, prepare the gravy.

After resting, take a portion of the dough and roll it out thinly on an oiled surface. It doesn’t need to be perfectly round, but ensure it is evenly thin. Trim the thicker sides if necessary.

Cut the rolled dough into 1-inch strips. Optionally, add a filling like paneer, boiled potatoes, raisins, cashews, or dry coconut in the center of each strip.

Roll each strip tightly into small rolls (about 1 inch in size) and twist the ends lightly to secure them. Avoid making them too large as they will feel dense.

In a bowl, take 3 tbsp curd (ensure it’s not too sour). Add 1 tsp garam masala and 1 tbsp kasuri methi (crushed or ground). Mix well and set aside.

In a mixer, blend 3 tomatoes, 1 inch ginger, 1 green chili, and 4-5 garlic cloves into a fine paste. Set aside.

Heat 2 ladles of groundnut oil in a kadhai (wok). Add a pinch of hing, 1 tsp jeera (cumin seeds), and 1/2 tsp sauf (fennel seeds).

Add 2 finely chopped onions and cook until they turn brown. Stir occasionally to ensure even cooking.

Once the onions start browning, add 1 tsp red chili powder, 1 tsp Kashmiri red chili powder, and 1/2 tsp turmeric powder. Quickly add a splash of water to prevent the spices from burning and cook briefly.

Add the prepared tomato puree, 1 tsp salt, and 2 tsp coriander powder. Mix well and cook on low flame until the tomatoes are well-cooked and oil starts separating.

Once the tomatoes are cooked, add the prepared curd mixture. Stir quickly as curd cooks fast. Cook for about 2 minutes until oil separates again.

Add 2-3 cups of water to adjust the gravy consistency. Place a sieve or steamer over the gravy and arrange the besan rolls on it. Cover and steam on low flame for 10 minutes.

After steaming, check the rolls. If they feel dry, you can either fry them lightly in oil or directly add them to the gravy and cook for another 5 minutes on low flame with the lid on.

Once done, garnish with fresh coriander leaves. Your Aloo Besan ki Sabji is ready to serve.