In a mixing bowl, add besan, turmeric powder, salt, hing, ajwain, and required or 1.5 cup water to make a medium-thick batter.
Whisk batter in one direction so air incorporates into the batter and make soft and fluffy pudla.
Cover and rest the batter for 20-25 minutes.
Divide the batter into two parts.
Add one part of the batter into a mixing bowl, add red chilli powder, coriander leaves, green chili-ginger-garlic paste, grated onion, and grated tomatoes. Mix well.
Heat the tawa, and wipe tawa with a wet cloth to decrease its temperature. Spread pudla batter in a circle motion.
Add oil on the sides of pudla and cook pudla evenly from both sides.
Fold the cooked pudla and serve with tomato ketchup and chutney.
Take another part of the batter, and spread the batter in a circular motion on a heated tawa.
Add red chilli powder, chaat masala and black salt in a bowl. Mix well and sprinkle masala on pudla.
Then sprinkle chopped onion, tomatoes, green chilli and coriander leaves on it. Grate cheese on it.
When pudla becomes crispy, fold it and serve hot with coriander chutney and tomato sauce.