Whisk together 200g chickpea flour, 30g semolina, 5g salt, 3g turmeric powder, and 5g citric acid in a bowl.
Gradually add 250g water and 15g oil, whisking until smooth. Stir in 15g ginger-green chili paste.
Add 5g baking soda and 1g Asafoetida to the batter and mix well. Let it rest for 10 minutes.
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