Line a cookie sheet with foil, grease, set aside. Combine dry ingredients of besan squares in a bowl.
Heat oil in pan on medium. Pour the besan flour paste slowly in a stream and stir continuously so that there are no lumps in it. It will thicken and eventually steam but does not need to boil.
Cook and keep stirring until the mixture turns thick about 4-5 minutes. Dump it on greased cookie tray. With wet hands or spatula pat the dough to make it flat about 3/4" thickness.
Let it set for 10-15 minutes, cut into squares. Heat 1/4 cup oil in a pan. Shallow fry the squares in batches of 7-8 until slightly golden. Remove on paper towel.
In the leftover oil add ground onion, fry for a minute Add ginger garlic paste and fry till it gets golden brown.
Throw in turmeric, red chilli powder and tomato puree and mix well. Keep cooking add a tbsp of water if the masala is sticking at the bottom.
Pour in water and gobhi stalks. Bring it to boil. Reduce heat, cook covered for 5 minutes. Slide in besan squares. Cook for another 1 minute and it is done. Serve hot with paratha or chapatti.
