Rajasthani Pithaud Pancakes with Masala Matar, Apple Chutney, and Kadhi

Name: Rajasthani Pithaud Pancakes with Masala Matar, Apple Chutney, and Kadhi
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 3/4 cup Yogurt (plain yogurt or curd); 1/2 cup Gram Flour (also known as besan); 1 tsp Ginger-Garlic Paste; 1 tbsp Kadai Masala; 1 1/2 tsp Salt (or to taste); 1/2 tsp Coriander Powder (dhania); 1/4 tsp Turmeric Powder (haldi); 1/2 tsp Chili Powder (red); 1 tbsp Clarified Butter (clarified butter, for greasing); 1/2 cup Water (approximately, as needed); 2 tbsp Vegetable Oil (for shallow frying); 3/4 cup Peas (frozen, green, matar); 1 tbsp Olive Oil; 1/2 tsp Cumin Seeds; 1 inch Ginger (finely chopped); 2 Chilies (finely chopped, green); 1 tsp Coriander Powder (dhania); 1/2 tsp Chili Powder (red); 1 1/2 tsp Salt (or to taste); 1/2 tsp Lemon Juice; 1.5 medium Apple (roughly chopped); 1 inch Cinnamon Stick; 2 Bay Leaves (bay); 1 1/2 tsp Salt (or to taste); 1 tsp Sugar; 1 tsp Vinegar (white wine vinegar or apple cider vinegar); 1/2 tsp Chili Powder (red); 1/4 cup Water (or more as needed); 1 cup Yogurt (plain yogurt or curd, whisked); 2 1/2 tbsp Gram Flour (also known as besan)

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