INGREDIENTS
2 cups
flour
1 cup
water
1 tsp
carom seeds
1 tsp
red chili powder
1/2 tsp
garam masala
1 pinch
asafoetida
2 cups
yogurt
1 cup
bengal gram
1 cups
water
2 tsps
red chili powder
1 1/2 tsps
turmeric powder
1 tsp
garam masala
1 tsp
salt
2 media
onions
1 inch
ginger
3 cloves
garlic
1 tsp
cumin seeds
1/4 tsp
fenugreek seeds
1
bay leaf
1 leaves
curry paste
1
green chilies
1 tbsp
dried fenugreek leaves
2
red chilies
1 tsp
mustard seeds
1/2 tsp
red chili powder
3 tbsps
mustard oil
1 pinch
asafoetida
1 serving
salt
1 leaves
fresh coriander leaves
1