Mix the gram flour, yoghurt, and kala namak until you have a thick paste.
Slowly add the water and whisk to combine. If you have any lumps, then pass through a fine sieve.
Oil a small baking tray (essentially a flat surface with a rim where you can pour the cooked batter to set) and set aside.
Pour the batter into a pan over a medium heat. Cook for about five minutes. Whisk continuously while cooking to ensure no lumps form. The consistency should become similar to a smooth, thick porridge.
Once the batter has thickened, remove it from the heat and immediately pour it into the oiled tray. Work as quickly as possible! Smooth out the top and lightly press down to ensure there are no air pockets in the bottom. Press inwards from the edges to ensure you have a clean edge and a rectangular or square shape. Aim for a slab about one inch thick.
Transfer the tray into the refrigerator for about thirty minutes to allow the batter to set.
Once set, turn out onto a chopping board and cut into your desired shape, such as cubes.