Servings | 4 |
---|---|
Preparation Time | 30 Minutes |
Cook Time | 30 Minutes |
Total Time | 1 Hour |
Difficulty | Easy |
Main Ingredient | Fenugreek; Flour |
Category | Vegetables; Rice & Grains |
Meal | Lunch; Dinner |
Type | Side Dish |
Cuisine | Indian |
Cook Method | Frying |
Diet |
1 cup whole wheat flour
1 cup chickpea flour
1 cup fresh fenugreek leaves, chopped
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1 teaspoon red chili powder
1 teaspoon green chili and ginger paste
2 tablespoons oil
Salt to taste
1-2 tablespoons water
Oil, for frying
Mix together all ingredients except the water and frying oil.
Knead the mixture. The dough should be slightly sticky to the touch. If dough is too sticky, add more wheat flour. If dough is too dry, add water.
Set the dough aside for 15-20 minutes, covered by a kitchen towel.
Form balls from the dough, about 2-3 inches in diameter.
Roll each ball into thin, flat discs.
Heat a frying pan on medium-high heat.
Add each disc to the frying pan. When one side is half cooked, flip and add 1/2 or 1 teaspoon oil to the cooked side.
Flip again and apply 1/2 or 1 teaspoon oil to the other side. Flip again.
When the disc is cooked and browned, remove from the pan. Repeat for the remaining dough.
Serve with mango or lime pickles.
Calories: 473 cal
Total fat: 18g
Saturated fat: 2g
Monounsaturated fat: 0g
Cholesterol: 0mg
Sodium: 96mg
Potassium: 0g
Carbohydrate: 66g
Fiber: 18g
Protein: 21g