Recipe for thin, soft Indian flat breads with a savoury fenugreek and coriander flavour
4 to 6 green chilies (or fewer if preferred), seeded and chopped
1 clove garlic, crushed
1-inch fresh ginger, finely sliced
1/4 teaspoon sea salt
1 cup brown rice flour
1/2 cup chapati (atta) flour*
1/3 cup chickpea (besan) flour
1 teaspoon cumin seeds
1/2 tablespoon ground coriander
1 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon asafetida
1 1/2 teaspoons sea salt, or to taste
2 teaspoons coconut sugar or brown sugar
2/3 cup whole fat yoghurt
1 1/2 cups warm water, or as needed
1 2/3 cup fresh fenugreek leaves (methi), roughly chopped*
3 tablespoons ghee or sesame oil for frying, or as needed
*Substitutions: Substitute 1/2 cup chapati flour with 2 parts sifted whole wheat flour and 1 part pastry flour. Substitute fresh fenugreek leaves with 3/4 cup dried fenugreek leaves.
For the paste, combine the chilies, garlic, ginger, salt and 1 teaspoon of water in a small blender to blend into a paste. Alternately, use a mortar and pestle.
Whisk together the flours, cumin seeds, ground coriander, turmeric, paprika, asafetida, salt and sugar in a large bowl until well combined. Stir in the yogurt, 1 cup of the water to start with, and the fenugreek leaves. Stir well to combine, adding more water until the batter is pourable but fairly thick.
Line a plate with a large piece of foil.
Heat a few teaspoons of ghee or oil in a large heavy-bottomed frying pan over medium heat. When hot, ladle about 1/2 cup of the batter into the hot pan and spread out in a circular fashion with the back of the ladle into a thin 18cm or 20cm round. Cover and let cook for a minute. With a spatula, gently flip the pancake and cook for another few minutes, until the bread is golden brown. Transfer the pancake to the plate, fold the foil over to cover, and repeat the process until all of the pancakes are cooked.
Enjoy warm or reheat them in a 175F/80C oven. They are best when served the same day that they are made.