In a pot, add gram flour, carom seeds, cumin seeds, salt, turmeric powder, red chilli powder, ginger garlic paste, green chilli , yogurt, oil and gradually add water & whisk well.
Turn on the flame, whisk continuously and cook on medium flame for 6-8 minutes or until thickens (slowly the mixture will become thick & sticky),cover & cook on low flame for 8-10 minutes and keep stirring in between.
Remove the lid and mix well with the help of spoon.
Now spread the mixture on greased baking tray, press & spread evenly with the help of greased hands.
Let it cool at room temperature and refrigerate for 10 minutes then cut into desired shape & set aside.
In a wok, add oil, fenugreek seeds & fry for 30 seconds.
Add cumin seeds & mix well.
Add onion,mix well & cook for 2-3 minutes.
Add pureed tomato,ginger garlic paste,mix well & cook for 4-5 minutes.
Add salt,red chilli powder,coriander powder,turmeric powder,garam masala powder,mix well & cook for 1-2 minutes.
Add yogurt, mix well & cook until oil separates (2-3 minutes).
Add roasted gram flour, mix well & cook for 2-3 minutes.
Add water,mix well & bring it to boil,cover & cook on low flame for 12-15 minutes.
Now add prepared khandwiyan pieces in gravy (don’t mix).
Sprinkle dried fenugreek leaves and fresh coriander,cover & cook on low flame for 8-10 minutes.
Garnish with fresh coriander & serve!