Pitla Bhakri

Make bhakri: mix jowar flour with salt and enough warm water to form a soft, pliable dough. Divide into balls. Pat each ball between wet palms into a thin round. Cook on a hot dry tawa (no oil) until cooked, pressing gently with a cloth to ensure even cooking. Apply ghee.

Make pitla: heat oil in a pan. Add mustard seeds and let splutter.

Add curry leaves, asafoetida, and ginger. Sauté 30 seconds.

Add chopped onion and green chillies. Cook until onion softens.

Add turmeric and stir.

Mix besan with water to a smooth, lump-free batter. Slowly pour into the onion mixture, stirring constantly.

Cook on medium heat, stirring continuously, until the mixture thickens and comes together, about 5–7 minutes.

Adjust salt. The pitla should be soft and dropping consistency.

Serve hot pitla with freshly made bhakri and raw onion salad.