Combine 150 g chickpea flour, 5 g salt, 3 g chili powder, 5 g coriander powder, 3 g cumin powder, 2 g turmeric powder, 2 g ajwain, 1 g baking soda, 1 g asafoetida, and 3 g garam masala in a bowl.
3
Gradually whisk in 150 g water and 15 g ginger-garlic paste to form a smooth, thick batter.
