Gharchutti

Method

Whisk together gram flour, yoghurt, water, green chillies, ginger, asafoetida, turmeric and salt until you have a smooth, lump-free batter with a pouring consistency. Heat oil in a heavy-bottomed pan or cast iron tawa and add cumin seeds, allowing them to crackle briefly. Pour the batter slowly into the hot oil whilst stirring continuously to create a crumbly, granular texture as it cooks. Keep stirring and breaking up any lumps that form until the mixture is golden brown and cooked through, approximately 8-10 minutes. Finish with a garnish of fresh coriander leaves and serve warm. This humble Gujarati comfort food is traditionally eaten for breakfast with chutney or served alongside other morning dishes.