Methi Pithla

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Recipe

Ingredients

	1 cup	Gram Flour
	1 bunch	Fenugreek Leaf , fresh, cleaned and chopped
	2 tablespoons	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	2	Chili , finely chopped
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 cup	Water
	—	Salt , to taste
	1 tablespoon	Cilantro , chopped

Instructions

1. 1 In a bowl, mix the besan with water to form a smooth batter and set aside.
2. 2 Heat oil in a pan over medium heat.
3. 3 Add mustard seeds and let them splutter.
4. 4 Add cumin seeds and asafoetida, sauté for a few seconds.
5. 5 Add chopped green chilies and sauté until they turn slightly golden.
6. 6 Add turmeric powder and red chili powder, stir well.
7. 7 Add the chopped methi leaves and sauté until they wilt down.
8. 8 Pour the besan batter into the pan, stirring continuously to avoid lumps.
9. 9 Add salt to taste and continue stirring until the mixture thickens and the raw smell of besan disappears.
10. 10 Cook for another 5-7 minutes, stirring occasionally, until the pithla reaches a desired consistency.
11. 11 Garnish with fresh coriander leaves before serving.