In a dish take jawar flour. Add wheat flour and besan.
Add ajwain, turmeric powder, garlic chili paste, and salt. Mix everything well together.
Add lots of coriander. Add a little water at a time and knead the thick dough.
Don’t make the dough too thin. Let it be thick only.

Transfer the dough into a bowl, cover and let it rest for about 10 minutes.
Heat up oil in a pan. Add mustard and let it pop up.
Add cumin seeds and let them sizzle up.

Add water and salt. Let the gravy boil nicely.
Drop shengolya in boiling hot gravy.
Take one small ball of dough and roll it into shengoli.
Fold in the center and seal both the ends together. You can make thick or thin shengole as per your choice.

Add asafetida. Reduce the heat to low.
Add garlic paste, goda masala, and red chili powder.
Mix well and fry for about a minute.

You can have these shengolya as it is or adds a little lemon juice.
Also, ghee tastes best with this.
Serve this with papad, pickle, and onion.

When all shengolya are ready drop them into boiling gravy.
Mix once lightly, cover, and cook on medium heat for about 15-20 minutes.
Add coriander leaves and shengolya are already.