Whisk gram flour, turmeric powder, salt, and water into a smooth, thin batter.
Heat oil in a pan, crackle mustard seeds, curry leaves, garlic paste, and sliced green chilies.
Add chopped onion and cook until translucent.
Pour in flour batter, stirring continuously on medium flame to avoid lumps.
Cook for 8 minutes until thick and glossy, then serve hot with bhakri.