Take parath add all above-mentioned ingredients in it.
Then knead it in to medium consistency dough (like roti dough)
Then make small balls of it.
Grease hands with oil and take 1 small ball.
Press it with the palm and making a pipe of 4 to 5 " tube and 1/4 of thickness in diameter.
Now gently press and join ends together.
Now keep this shengole aside untill we make preparation of tempering.

Heat oil in a pan.
Add mustard seeds and let it sputter for few seconds.
Then add curry leaves and cumin seeds to it.
After that put asafoetida to it.
Now add onion in it and saute until it becomes translucent.
Then add tomatoes to it.
Stir it continuously till it becomes a thick gravy.
Then add all the above mention dry spices to it.
Saute it well.

Now add water,besan (dissolve in water)and buttermilk to it.
Let it boiled on high flame.
As soon as bubbles comes out from water add shengole to it.
Let it simmer on medium flame for 20 minutes.
Check out with the fork that shengole is properly cooked or not.
If it doesn't stick to the fork it's done.

And if shengole stick to fork then let it boiled for 5 minutes more.
Off the gas.
Take a plate pour shengole on it.
Drizzle it with desi ghee.
Sprinkle some coriander leaves on it.
And enjoy this drolling and mouthwatering maharastrian heavenly lunch with papad or without papad.