Ingredients:
- Bunch of Methi/ Fenugreek leaves
- 1tsp mustard seeds
- 1tsp jeera/cumin seeds
- 1tsp haldi/turmeric powder
- ¾ cup besan/ Chickpea Flour
- 2 tsp red chili powder
- 2 tsp jaggery chunks (Indian Sweetener from sugar cane juice - available in India)
- ½ cup water
- Oil
- 1 tsp sugar
- Salt to taste
Time Required: 15 mins
Method:
- Wash methi leaves and then drain the water. Chop the leaves, don’t chop it too finely.
- Heat oil in a pan, add mustard, cumin seeds allow to splutter. Then add Methi leaves cook for 2 mins
- Add red chili powder, turmeric powder and then some water and few chunks of jaggery. Then add roasted besan/chickpea flour
- To avoid lumps add besan with one hand and stir continuously with the other hand. When besan is mixed uniformly, close the pan with its lid and allow cooking on low heat for 5 – 6 mins.
