Whisk gram flour, turmeric powder, salt, and water into a thin, lump-free batter.
Heat ghee in a pan, crackle mustard seeds, garlic paste, chopped green chilies, and finely chopped onions until soft.
Pour flour batter into the pan while stirring continuously to prevent lumps.
Cook on medium flame for 8 minutes until smooth, glossy, and thick.
Serve hot with traditional flatbreads.