In a big bowl take besan, curd, haldi, salt, green chili paste, ginger paste, and red chili powder.
Add water and blend making sure there are no lumps.
Lightly grease 2 plates with oil. Keep aside.
Now heat oil in a non stick heavy bottom pan and jeera let it cracker then add hing. 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. Note= Time may vary as per the quality of ingredients, type of pan and intensity of heat, so keep it stirring and check when batter looks shiny and starts leaving the spatula or pan, its done.
Immediately spread the batter on greased plates in a thick layer. Let it set and dry in another 10-15 minutes. Cut in to pieces with the help of a sharp knife.Note= feel free to cut in your favourite shapes. If you over cook it. It will difficult to spread. you have to real quick while spreading.
You can serve it as it is. you can FRY it too for this add 2 tbsp oil in a pan heat it up on low flame. Add mustard seeds and cumin seeds let them splutter. Add prepared pitors and salt red chilli powder, chopped green chilli, chopped coriander leaves, garam masala. toss well. it's ready to serve.
If you want you can use it for PITOD CURRY too for this:- Heat 4 tbsp oil in a pan on medium flame. Add mustard seeds and cumin seeds. let them splutter. Add asafoetida. Combine salt, red chilli powder, coriander powder, garam masala, turmeric powder and little water. make thick paste. add chopped green chilli, ginger garlic paste along with thick paste of masalas. Saute for 2 minutes. Add beaten curd. Stir continuously until first boil to avoid curdling. Add pitors amd required water to make gravy. stir well. bring it to boil for 5-7 minutes. Switch off the flame.
Serve it simple, fried or as a curry.Enjoy. 😊
