In a bowl take gram flour, samolina, curd, salt, red chilli powder, a pinch of hing, turmeric powder, crushed coriander seed, ajwain, baking powder, mix it together and make a soft dough... If required then use luke warm water...

Samolina will absorb water and dough become little tight..

Rest it for 15 to 20 minute.

Then make cylindrical shape of finger size.. and cook into the boiling water untill they float..

Then cool it and cut into 1 cm thick circle pieces.

Then in a non stick pan add jeera.. roast for smtime.. then add chilli paste, ginger paste saute for a minute.. then add tomato purie and curd and all dry masala except salt and kasoori methi..

Fry for sometime untill a boil came..

Let it cook on slow flame for 2 min. Then add water to adjust the consistency.. add ur dumplings and take 2 boil..

Then add salt and kasoori methi by crushing in between the palm.

Keep it on slow flame for 2 to 3 more minute..

Garnish it with some coriander leaves and curd(optional).