In a bowl, add besan (gram flour), ajwain, hing, turmeric powder, salt and some coriander leaves.
Add water gradually and make medium semi-thick and pouring batter.
Whisk the batter in one direction so air incorporates into the batter and make a soft and fluffy pudla roll.
Cover and rest the batter for 15 minutes.
Heat the tawa and decrease its temperature. Spread pudla batter in a circle motion.
Add oil on the sides of pudla and then roll pudla when the upper surface is slightly wet.
Drop some oil on pudla roll and cook it on medium flame till it becomes crispy.
Make all rolls in the same way and cut them into 1-inch pieces. (Please refer to the video). Keep it aside.
Now in a mortal-pestal, add green chilli, ginger, garlic, cumin seeds, black pepper and fennel seeds. Make a coarse paste. Keep it aside.
Heat oil in a pan, add methi dana, mustard seeds, dry red chill and grinded masala. sauté for a minute.
Add chopped onion and cook till it becomes translucent.
Lower the flame and add turmeric powder, red chilli powder, cumin powder, and coriander powder. Mix well.
Then add tomato puree and salt. Cover and cook gravy till oil separates from its sides.
Add 1.5 cup water and mix well.
Boil gravy for 2-3 minutes on medium flame.
Add garam masala and mix well.
When the gravy is properly boiled then add besan and roll in it.
Cover and cook sabzi for 2 minutes on medium flame.
Garnish with coriander leaves and serve.