Whisk yogurt with all-purpose flour, coriander powder, turmeric powder, chili powder, and cumin powder, and set it aside.
Break papad into 2-inch pieces. Heat 2 cups of water in a pan over high heat. Once the water comes to a boil, add the papad pieces to the pan and cook for a minute.
Drain the water and keep the cooked papad aside.
Heat oil in a pan over medium-high heat. Once the oil is hot, add cumin seeds, asafetida, dry red chilies, and fenugreek seeds, and let them crackle for 4-5 seconds.
Add the yogurt whisked with spices to the pan and cook until the oil starts to separate from the sides of the pan. Stir frequently while cooking.
Add 2 cups of water and bring the curry to a boil. Add salt and mix well. Reduce the heat to low.
Add the cooked papad and gathiya sev to the pan and cook for a minute for the papad and gathiya to absorb some of the curry.
Add some boiling hot water if the curry looks thick. Check for salt and add more needed. Garnish with cilantro and serve hot.