Gatte Preparation: Mix besan, 2 green chilies, carom seeds, red chili powder, and oil. Make 1 cm diameter, 5-6 inches long rounds from the dough. Boil in water for 10 mins, cut into small round pieces (gatte).
Tempering and Base: Heat oil, add asafoetida, cumin seeds, 2 green chilies, ginger-garlic paste, and mustard paste. Stir-fry, then add chopped onion and tomatoes. Cook until browned.