Empty My Fridge
#shorts Pithla
Ingredients
- Chickpea flour1 cup
- Salt2 tsp
- Oil1 tbsp
- Mustard seed½ tsp
- Cumin½ tsp
- Asafoetida0.13 tsp
- Turmeric · ground¼ tsp
- Garlic2 tbsp
- Chili pepper2
- Onion1
- Cilantro¼ cups
Instructions
- Put the gram flour and salt in a mixing bowl, then slowly whisk in the water until the batter is smooth.
- Heat the oil in a skillet over medium heat. When the mustard seeds start to pop, add the cumin seeds, asafoetida and turmeric.
- Add the garlic and green chilies and mix well. Add the onion, stir briefly, then cover and cook for 4 to 5 minutes, until the onion is translucent and soft.
- Lower the heat. Slowly pour in the batter while stirring constantly, mixing well to avoid lumps.
- Once the batter is smooth, cover the skillet and cook on low heat for 5 minutes.
- Garnish with the cilantro and serve.
Summarized from Ministry of Curry's video. Watch it for the details.
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