In a deep big bowl take besan, curd, chopped fenugreak leaves, turmeric, salt, green chili ginger paste.
Now add water and blend either with a hand blender or mixer jar otherwise by hand, making sure for no lumps.
Lightly grease 2 plates with oil. Keep aside.
Now heat oil in a non stick wide pan or a heavy bottom pan and add cumin seed..
let it cracker then add besan batter and keep stirring on high flame until a boil.
When a boil comes, reduce the flame to low and cook for another 12-14 minutes.
Keep it stirring at regular intervals to avoid any lumps or burns.
The batter will looks more shiny and thick in 12-13 minutes, then switch off the flame.
Immediately spread the batter on greased plates in a thick layer.
This will set and dry in another 10-15 minutes. Cut in to square pieces with the help of a sharp knife.
Heat oil in non stick pan and shallow fry katli till golden on both sides ,keep aside
Now mix curd and green chilli ginger paste. Add gram flour and mix well.
Now heat 2 tbsp oil in a pan ad cumin seed, let it cracker.
Add curd with besan and let it boil at high flame,
when a boil comes, reduce the flame to low, partially cover the pan and let it cook for another 15 minutes or until it leaves sides/or oil.
Add salt turmeric and mix well. Switch off the flame and garnish with chopped coriander leaves.
Now for serving, take fried pitor in a serving bowl and pour the gravy over it. Top with few pitor and serve hot with chapati, naan, rice, paratha or poori.
