Zhunka/Pithla:

1. Roast 1/4 cup Besan/Chickpea flour until it heats thru' or place it on wide plate and Microwave one minute at at time until it heats and cool. Add 1 cup thin Buttemilk or plain water if you don't like to use Buttermilk, 1/2 tsp salt to Besan, beat well until you get a smooth mix without lumps. Keep aside.

2. Heat 1tbsp ghee,1 tsp oil in a non-stick pan, add 1/2 tsp mustard seeds, 1/2 tsp Cumin seeds, pinch of Hing. Add 1/2 cup thinly sliced spring onion, 1/4 tomato, 1-2 green chilli minced, 1-2 garlic minced, saute well until onion is reddish, add 1 tsp grated ginger, 1/4 tsp chilli pd, stir fry for a few seconds.

3. Add 1/2 Turmeric, 1 cup packed chopped Cilantro, 1/4 cup minced Mint leaves, stir for few seconds until wilt.

4. Add Besan and Buttermilk mixture, simmer until it cooks, raw smells disappears and Zhunka thickens. Adjust the salt and heat, take off the heat. It gets thicker as it cools. Add more water and heat if it becomes too thick.

5. If you have used just plain water instead of Buttermilk with Besan, add 1-2 tsp of lemon juice to Pithla/Zhunka and mix well.