Mix together gram flour, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder and little salt.
Make a smooth batter adding water little by little.
Dry roast the mustard seeds, fennel seeds, pepper corns and cumin seeds.
Grind them to a coarse powder. Add garlic and little water. Grind to make a paste.
Heat a griddle and pour a ladleful of besan batter. Make thick pancakes.
Spoon a little oil to cook them. Fold them into a roll and flatten them.
Cut them into big pieces . Set aside.
Heat mustard oil in a pan to smoking point and reduce the heat. Add fenugreek and cumin seeds.
When they crackle add the ground paste and sauté .
Add salt, turmeric and chilli powder.
Continue to stir until the oil is separated and the masala is cooked perfectly.
Now add 3 cups of water. When it starts boiling tip in the besan pieces.
Add kasoori methi and simmer for about 12 to 15 mins.
