Pitla

Whisk 150 g of chickpea flour with 300 g of water in a bowl until smooth and lump-free.

Heat 30 g of ghee in a pan and add 3 g of mustard seeds and 3 g of cumin seeds until they pop.

Add 1 g of asafoetida, 5 g of curry leaves, and 10 g of chopped chili to the hot ghee.