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- 1/2 cup dried fenugreek leaves
- 1 cup chickpea flour (besan)
- 1/2 cup whole wheat flour
- 1/4 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ajwain seeds
- pinch of asafetida
- 2 tablespoons plain yogurt
- ghee or oil for frying
Directions:View on Lisa's Kitchen
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