Pittor

• Mix 500 gms besan with 250 gms lightly beated curds
• Add 750 ml water
• Mix in 3 tsps ginger paste + green chillies ground with ginger
  
• Also add 1/2 tsp ajwain + 1.5 tsp salt + 1.5 tsp red chilly powder + 1/2 tsp manjal
• Mix well
• In a wok on fire cook this mixture continuously till it is thick
• Pour into a greased pan with shallow sides and let it set and cool
• Cut into pieces and store in airtight jar

Khandavi is made the same way except the last step it is spread thinly on a greased plate, then sliced and rolled instead of cutting