Instructions

Soak the dried fenugreek leaves in warm water for 5 to 10 minutes.

Drain, making sure to squeeze out excess liquid.Sift the flours and baking soda in a small strainer into a medium bowl. Stir in the salt, chili powder, cayenne, cumin, coriander, ajwain seeds, asafetida, yogurt and fenugreek leaves.

Mix in about 1/4 cup of water to make a semi-hard batter. Cover and let stand at room temperature for 1 hour. Dusting your hands with flour, divide the dough into 10 to 12 small balls.

Roll out each ball into a roughly 3-inch circle.

Brush a non-stick pan with a bit of ghee or oil and heat over medium heat. When hot, add a rolled out portion to the pan and cook for 4 minutes or until the bottom is browned.

Sprinkle with a bit of oil, flip and fry for another 2 to 3 minutes or until both sides are browned.

Transfer to a plate, keep heated in a 150 oven, and repeat for the rest of the pancakes.