Cook Chana Dal in a pressure cooker for 2-3 whistles. Make sure the lentil is cooked but still holds shape and is not mushy.
Strain the lentil and keep aside to cool.
Add 2 tbsp of Oil to a pan and once hot add the sliced onions. Sautee on a low flame until brown and crisp.
Remove the onions and in the remaining oil, gently fry the ginger, garlic and green chillies until crisp.
Add grated Tofu, Chana dal, fried Onions to the food processor and pulse until everything comes together into a coarse paste.
Transfer the paste to a mixing bowl.
Add the fried Ginger, Garlic and Green chillies, Coriander, Mint, Salt, Garam Masala, grated Potato and roasted Besan. Mix well and refrigerate for half hour.
Form flat round balls, brush with a little oil and cook in a heavy bottom skillet on a medium heat until crisp on the outside.