For making tikkis/Aani first of all soak poppy seeds for an hour in water. Drain it and keep aside.

In a large bowl, put besan. Add above mentioned all masalas listed under for making tikki. To this add oil. Mix everything well like how we give moyan.

It should resemble like bread crumbs texture. Add very less amount of water and knead the dough.

Now make small tikkis and deep fry on low flame. Please make sure to fry these tikkis on slow flame so as it gets cooked well from inside.

If fried on high heat, it will get browned quickly from the top and from inside it will be under cooked.

Once all tikkis are fried, drain on kitchen towel/tissue paper and keep aside.

In a thick bottom pan take oil. Once it's hot, add chopped onion, saute for few minutes on low flame then add minced ginger- green chillies, saute again till onion changes to pinkish brown.

Add red chilly powder, turmeric powder, salt, coriander powder, and garam masala powder. Saute everything well and add fried besan tikkis into this.

To this add 1 glass or more water. Simmer the flame and cook these covered. In between flip the tikkis upside-down and if required add more water.

Do the knife test by inserting it in tikkis, if it's tender add grated tomatoes to it. Cook covered again for few minutes more till tomatoes are mixed well with gravy and everything comes together. Garnish with coriander leaves.

Serve hot with hot fulka/chapati, chilled Vegetable raita and Kachi kairi ki chutney.