Indian Pithla with Bhakri

Ingredients

• 1 cup chickpea flour
• 3 cups water
• 4 bhakri or roti, to serve
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 10 curry leaves
• 2 green chilies, slit
• 1/2 tsp ground turmeric
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• Salt

Steps

1. Whisk the chickpea flour into the cold water with the turmeric and 1 1/2 teaspoons salt until completely smooth, with no lumps at all.
2. Mix it into cold water, never hot. Chickpea flour added to a simmering pan seizes into knots that will not whisk out however long you work at them.
3. Heat the oil in a heavy pan over medium heat, add the mustard seeds, and wait until they pop and crackle.
4. Add the cumin seeds, curry leaves, and chilies for 15 seconds, standing back as the leaves spit.
5. Add the onion and cook for 6 to 8 minutes, until soft and golden, then the garlic for 30 seconds.
6. Whisk the chickpea mixture once more and pour it into the pan in a steady stream, whisking constantly.
7. Cook over low heat for 10 to 12 minutes, stirring and scraping the base continuously, until it thickens to a soft porridge and no longer tastes of raw flour.
8. Loosen with hot water if it stiffens past spoonable, stir in the cilantro, and serve hot with the bhakri and lime wedges.

Allergen note: Contains gluten and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.