Heat the water in a saucepan over medium heat. Once the water reaches a simmer, tip in the tomatoes, garlic and 8 of the dry red chillies. Simmer for 8-10 minutes, until the tomatoes soften. Cool the softened tomatoes in a blender and blend to a smooth paste.
Heat the mustard oil in a deep pan over medium heat and add the cumin and fennel seeds. Once they begin to crackle, add the remaining 2 dry red chillies. Sauté for another minute to temper the spices and add the freshly blended tomato sauce. Cook for another 8-10 minutes.
Meanwhile, mix the chickpea flour with just enough water to obtain a thick pancake-like batter. Pour the batter into the tomato mixture and stir. allow the gravy to simmer for 7-8 minutes, adding water if it gets too thick, before tipping in the boiled potatoes and add a little salt. Simmer for another few minutes and transfer to a serving bowl.
Heat a heavy-bottomed pan without any oil over medium heat. Crush the instant noodle packet with your hands before opening it. Shake out the crushed noodles as well as the dry spice mix that accompanies the noodles into the pan. Lower the heat and toast the noodles and spices for a few minutes.
To serve, portion the toasted noodles equally into bowls and pour over the tomato gravy. Allow the noodles to soften for a few minutes before eating.