Combine besan flour, poppy seeds, green chillies, anardana powder, coriander leaves, red chilli powder, turmeric powder, salt, cumin seeds, and 2 teaspoons of oil in a mixing bowl.

Gradually add water and knead into a firm dough.

Shape the dough into small lemon-sized balls and flatten them into tikkis.

Bring water to a boil in a saucepan and add the besan tikkis.

Let them simmer for 2-3 minutes, then remove, drain, and cool.

Heat oil in a kadai for deep frying.

Fry the tikkis until golden brown and cooked through. Drain on absorbent paper.

Heat oil in a pressure cooker and saute chopped onions until golden brown.

Add turmeric powder, chopped tomatoes, coriander powder, garam masala, red chilli powder, salt, and kasuri methi.

Add water, mix well, and close the pressure cooker lid.

Cook for 3 whistles, then reduce heat and cook for 2 minutes.

Release pressure naturally.

Open the cooker, adjust gravy thickness, and check seasoning.

Add the fried tikkis to the gravy and simmer for 5 minutes, or until softened.

Garnish with chopped coriander leaves and serve.