In a big bowl, mix in the Besan and curd and make a smooth paste.
Slowly add the water and make a lump free batter.
Do not add all the water in one go or else you would have a tough time mixing in the flour to get a smooth consistency.
Heat oil in a heavy bottom pot or a wok.
Once hot add in the Hing (Asafoetida) and Jeera (Cumin seeds)
Once the cumin seeds crackle, add in the besan and curd mix.
Let this mixture come to a boil on medium, stirring almost every 30 seconds.
Once it comes to boil, reduce the flame.
Add in the chillies if using, salt and the koftas.
If required add more water. Let this simmer for 7-8 minutes.
Switch off and let it rest for 5-10 minutes.
Serve hot with some roti's.