In a mixing bowl, combine the jowar flour with water to form a soft dough.

Divide the dough into small balls.

Roll each ball into a thin, round roti using a rolling pin.

Heat a tava or skillet over medium heat and cook the roti until golden brown on both sides.

Wash and chop the amaranth leaves.

Heat oil in a pan, add spices and sauté. Add chopped amaranth leaves and cook until tender.

Soak black chana overnight and cook them in a pressure cooker until tender.

In a pan, heat oil and add chopped onions, garlic, and ginger. Sauté until golden brown.

Add tomatoes, turmeric powder, cumin powder, coriander powder, and salt. Cook until tomatoes are soft.

Add the cooked black chana along with some of the cooking liquid. Simmer for a few minutes and adjust seasoning.

Simply pour 0.25 cup of curd into a bowl.