Rajasthani Petla (Scrambled Chickpea Flour)

I've seen both chickpea flour and tofu used to make faux scrambled eggs in vegan breakfast dishes. In this curry the intent isn't necessarily to mimic eggs, but the effect is similar. Give this a go if you're in the mood for something a little different!

Rajasthani Petla

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 c. chickpea flour (besan), sifted
• 2 tsp. coriander seeds, ground
• 1 tsp. coarse sea salt
• 1/2 tsp. Rajasthani garam masala
• 1/2 tsp. cayenne powder
• 1/2 tsp. ground turmeric
• 1 c. water, divided
• 2 Tbsp. canola (or other neutral) oil
• 1 tsp. mustard seeds
• 1/4 tsp. ground asafetida
• 1 Tbsp. Ginger-Chile Paste
• 2 Tbsp. chopped fresh cilantro

Directions

1. Combine chickpea flour, coriander, salt, garam masala, cayenne, and turmeric.
2. Whisk in 3/4 c. water to make a thick paste.
3. Whisk in the remaining 1/4 c. water to thin the mixture from a paste to a batter.
4. Heat oil over medium-high heat.
5. Add mustard seeds, cover, and sizzle for 30-60 seconds.
6. Add adafetida followed by ginger-chile paste and cook for another 1-2 minutes.
7. Reduce heat to medium-low and pour batter into pan.
8. Stir constantly as batter begins to form curds and clumps. After 5-8 minutes it should come together into a soft ball.
9. Remove from heat and allow to cool for 3-5 minutes.
10. Transfer petla to cutting board and sprinkle with cilantro.
11. Chop into bite-sized pieces.
12. If you wish to add tomatoes or other vegetables, return the chopped up pieces to the pan along with any additions and cook until heated through.