Prepare the pitor batter: In a large mixing bowl, combine gram flour, yogurt, water, crushed green chilies, and grated ginger. Mix well to form a lump-free batter.

Cook the pitor batter: Heat 1 tablespoon of sunflower oil in a deep pan or kadhai. Add cumin seeds and asafoetida. Once the cumin seeds crackle, add the gram flour batter.

Continuously whisk the batter over high heat to prevent lump formation. Cook until the batter thickens and starts leaving the sides of the pan.

Set the pitor: Immediately transfer the cooked batter to a greased plate or thali. Level the surface with a flat spoon.

Cool the pitor for 45 minutes, or until it is firm enough to cut.

Cut the cooled pitor into desired shapes and sizes.

Shallow fry the pitor pieces in sunflower oil until golden brown and crisp on both sides. Set aside.

Prepare the curry: In a bowl, whisk together yogurt, red chili powder, turmeric powder, and coriander powder.

Temper the spices: Heat 1 tablespoon of sunflower oil in a kadhai. Add cumin seeds and broken dry red chilies. Fry for a few seconds.

Add chopped green chilies and fry for a few more seconds.

Add the yogurt mixture to the kadhai. Reduce the heat to low and whisk continuously until the mixture blends well and the spices are cooked.

Add water to adjust the gravy's thickness and bring to a boil. Add salt to taste and simmer for 15 minutes.

Add the fried pitor pieces to the simmering gravy. Simmer for another 3-4 minutes, being gentle to avoid breaking the pitors.

Serve hot with steamed rice, Whole Wheat Lachha Paratha, or Lauki raita.