Place the sifted chickpea flour in a large, dry nonstick frying pan over moderately low heat.
Stir constantly until it darkens by a few shades and smells nutty and aromatic. Immediately transfer the flour to a separate bowl to prevent burning. Wipe the pan clean.
Heat the ghee or oil-butter mixture in the same pan over moderate heat.
Once hot, add the paprika, asafetida, and cumin seeds. A few seconds later, add the sliced bell peppers.
Sauté for about 8 minutes, stirring occasionally, until the peppers are about half-wilted but still have a slight crunch.
Reduce the heat to low.
Add the salt, half of the fresh cilantro, the roasted chickpea flour, room-temperature yogurt, and water.
Stir everything together gently for 2-3 minutes until the flour mixture coats the peppers and the dish looks dry.
Remove from the heat and garnish with the remaining fresh cilantro.
Let it rest for a few minutes before serving.
When dry-roasting the chickpea flour, do not walk away. It can burn in seconds.
Stir constantly and remove it from the hot pan as soon as it becomes aromatic and changes color.
Adding cold yogurt to a hot pan can cause it to curdle. Ensure your yogurt is at room temperature and whisk it smooth before adding it to the pan for a creamy, seamless texture.
