Step 1

In a deep bowl or vessel, add water, paprika and turmeric powder. Stir it all together till it dissolves in the water.

Step 2

Then gradually add the roasted chickpea flour to it. Blend it in with a whisk and ensure there are no lumps formed.

Step 3

Heat oil in a pan, add mustard seeds and cumin seeds.

Step 4

Once they begin to crackle, add chopped garlic and check till it becomes light golden.

Step 5

Then add a finely chopped jalapeno along with chopped onions, paprika and turmeric powder.

Step 6

Saute till the onions becomes translucent. Now add the flour batter to the pan and quickly mix it. Add salt too at this point.

Step 7

Lower the flame and cook it covered for 5 minutes. The mixture will begin to thicken and become a lump. Once the mixture doesn't stick to the pan anymore, consider it done.

Step 8

Garnish it with chopped cilantro.

Step 9

Serve Maharashtrian Besan Pitla with bhakri (most preferred combo) but it tastes good with any bread or rice. Spread it on a bread and enjoy it like a sandwich or use it as a dip.