INGREDIENTS

1 cup Finely chopped Methi (Fenugreek) Leaves, 

1 cup Chickpea (Besan) Flour

¼ cup Regular Flour 

¼ tablespoon Soda-Bi-Carb

¼ tablespoon Turmeric Powder 

1 tablespoon Red Chili Powder 

Salt to Taste

1 tablespoon Sugar 

¼ cup Finely Chopped Coriander Leaves 

¼ cup Finely Chopped Tomatoes 

1 tablespoon Finely Chopped Green Chilies 

Ghee or Oil for Frying

PREPARATION

Mix together the methi leaves, flours, soda, turmeric, red chilli, salt and sugar in a vessel.

Add water to make batter.

Keep aside for 15 minutes.

Mix together coriander leaves, tomatoes and green chillies to use as topping.

Make it like pancakes on a non-stick griddle.

Use as little oil as possible.

When the pancake is cooked, spread the topping and fold both sides in towards the center.