Pithori

Ingredients

• 1 cup gram flour (besan)
• 1 cup buttermilk
• ½ teaspoon turmeric powder
• Salt to taste
• 1 tablespoon + 2 teaspoons ghee
• 1 teaspoon cumin seeds
• ½ teaspoon fennel seeds
• 1 teaspoon chopped ginger
• ¼ teaspoon asafoetida
• 1-2 green chillies, chopped
• ½ cup freshly chopped fenugreek leaves (methi)
• ½ teaspoon mustard seeds
• 5-6 curry leaves
• 3-4 green chillies, slit
• 2 teaspoons white sesame seeds
• ¼ teaspoon asafoetida
• 1 tablespoons freshly chopped coriander leaves
• Green chutney to serve

Method

1. In a bowl, add gram flour, buttermilk, turmeric powder, salt, and whisk well. Set aside.
2. Heat 2 teaspoons ghee, cumin seeds, fennel seeds, chopped ginger, asafoetida, and cook for a few seconds.
3. Add green chillies and sauté well and cook for 1 minute.
4. Add the prepared mixture, chopped methi, and whisk well. Cook till it leaves the sides of the pan.
5. Grease a thali with oil and add the prepared mixture, spread it evenly. Let it cool to room temperature.
6. Heat remaining ghee in a non-stick pan, mustard seeds, curry leaves, green chillies, sesame seeds, asafoetida, and chopped coriander, mix well and cook for a few seconds. Take it off the heat.
7. Add the prepared tempering on top of the prepared gram flour mixture and spread it evenly. 
8. Cut into squares and serve hot with green chutney.