In a shallow pan, heat oil and add green chilies. After 2 minutes, add chopped onions and cook them till pinkish.

Add turmeric powder, chilli powder and dhania powder and let the masalas cook for about 5 minutes.

In a bowl take besan and add salt, a cup of oil and water just enough to knead the dough. The amount of dough should be enough to make soft dough.

Once the dough is ready, divide it into several parts and make round flat tikkis.

Boil water in a vessel and put these tikkis. Boil them for about 4-5 minutes and take them out.

Allow the tikkis to cool down and then add them to the onion masala.

Mix well so that all the masala gets blended properly.

Add tomatoes and mix.

Cover the pan with a lid and let it cook on low flame.

From time to time, keep stirring it so that it doesn’t stick to the surface of pan.

Add dry mango powder and cook for two more minutes.

Take the pan off the stove and open the lid after 5 minutes.