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
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.