Take 1 cup Besan flour in a bowl. Add required water gradually to the Besan flour. Mix until you get a smooth Besan paste. Whisk to a smooth paste. Shouldn’t be too tight nor runny.

Heat 2 tablespoons oil in a pan. Add a teaspoon cumin seeds and allow to crackle. Add 3 garlic cloves finely chopped.

Add 2 green chillies. Add extra chillies if preferred. Add a sprig of curry leaves. Sauté all until garlic turns golden brown.

Add 2 medium sized onions finely chopped. Sauté until light brown. Add 1/4 teaspoon turmeric powder. Mix. Add required salt. Mix.

Add the prepared Besan flour paste. Maintain a low to medium flame. Stir continuously to avoid Besan sticking to the pan. At one point, Besan starts firming. Add a glass of water/required water to adjust the consistency of a Pitla. Dip consistency preferred. Mix completely and allow to boil for 5 minutes or until rawness of the flour leaves.

Healthy, quick, Besan Pitla is ready. Serve with rotis.