In a hot pan, roast the besan till golden brown and a nutty aroma comes. Make sure to roast on low flame, stirring as much as you can to avoid burning. Empty into a neat plate.

In the same pan, melt the ghee. Splutter the cumin seeds. Briefly fry the garlic.

Add the onion and green chilli and saute till wilted, with a little salt.

Add all the powders and give a good mix.

Add the capsicum and toss well. Cook till almost done, but still crunchy. You may sprinkle some water to avoid it from sticking.

Now add the roasted besan in at least three batches. Add a little, toss and coat well. Add the second batch, and toss well. Finally add the remaining and toss well. I sprinkled some water in between to avoid it from drying.

Cook for a couple of minutes. Add in the crushed kasuri methi and coriander leaves, if using and switch off.

Serve warm with chapathis, or you can eat as is, like I did!