In a deep big bowl take besan, curd, haldi,chopped Methi leaves,salt, green chilli paste, ginger paste, lemon juice and red chilli powder.
Now add water and blend either with a hand blender or mixer jar otherwise by hand, making sure for no lumps.
Lightly grease 2 plates with oil. Keep aside.
Now heat oil in a non stick wide pan or a heavy bottom pan and add hing and jeera, let it cracker then add besan batter and keep stirring on high flame until a boil.
When a boil comes, reduce the flame to low and cook for another 12-14 minutes. Keep it stirring at regular intervals to avoid any lumps or burns.
The batter will looks more shiny and thick in 12-13 minutes, then switch off the flame. keep it stirring and check when batter looks shiny and starts leaving the spatula or pan, it's done.
Immediately spread the batter on greased plates in a thick layer. This will set and dry in another 10-15 minutes. Cut in to desirable shape pieces with the help of a sharp knife.
Deep fry or shallow fry them from both sides, till golden brown and crisp, but I’ve air fried them.keep aside.
Heat 2 tablespoons oil in a small pan or tempering pan. Add mustard seeds and asafoetida. When seeds begin to crackle add curry leaves and green chillies, saute them for few seconds.
Pour the tempering over the pithor pieces.Enjoy !
