Rajasthani Besan Pithla Roti

Method

1. 1Squash and fold flour, besan, ajwain, salt, oil and water into a soft dough; rest 15 minutes.
2. 2Divide into 6 balls; roll thin and tawa-cook till both sides have brown specks — drizzle a drop of oil.
3. 3For pithla: heat oil, crackle mustard, cumin, curry leaves, then garlic, onion, green chillies.
4. 4Beat besan with water and turmeric till smooth.
5. 5Pour into the pan, beat constantly to prevent lumps; cook 6 minutes till thick and creamy.
6. 6Season with salt; ladle warm pithla over besan rotis — Rajasthani village comfort.