INGREDIENTS
1/2 tsp
asafetida
1/2 tsp
asafetida
1 tbsp
cooking oil
1 dash
cayenne
1/2 cup
chickpea flour
1 1/4 cups
chickpea flour
1/2 tsp
chili powder
1/2 tsp
cumin seeds
3/4 tsp
cumin seeds
1/4 tsp
fenugreek seeds
1/4 cup
fresh fenugreek leaves
2 tsp
fresh ginger
2 tbsp
fresh parsley
3
green chilies
2 servings
peanut oil
1 small handful
red chilies
1 tsp
turmeric
1/2 cup
water
3 cups
water
2 cups
yogurt