• Take a deep pan or kadhai and add the Wheafree Besan, cumin seeds, salt and red chilli powder. To it, add water to make a thin consistency batter. Remember, it should not have any lumps.
• Heat the above pan and cook the mixture on high flame while stirring continuously.
• When the mixture gets thickened and comes together then switch off the gas. Immediately transfer the mixture on a big plate and spread the mixture evenly. Let it cool.

• Heat a pan, add ghee and melt it.
• Add cumin seeds and let is splutter.
• Take a bowl: add curd, red chilli powder, coriander powder, turmeric powder, salt. Mix well.
• Add this mixture to the pan and keep stirring the mixture. Cook it on medium flame.
• Add water to the residue of pitod in a deep pan or kadhai. Mix well. Add green chillies and dry mango powder, mix them well.
• Once the ghee appears on the top of gravy, add the water mixture to it. Mix well and cook it on a low flame.
• Cut the pitod in any desired shape (usually cut in diamond shape).
• Add the pitod to the gravy and cook it for a minute then switch off the gas. Serve Hot.