Thin, soft Indian flat breads with a savory fenugreek and coriander flavor. These pancakes feature fresh fenugreek leaves — also known as “methi” — an annual herb that I was lucky enough to get my hands on. It is commonly used in Indian cooking and that includes the seed and ground powder from the seed. Slightly sweet, with a hint of bitterness, it is well worth using the fresh herb, but if you can’t find it — and this is sometimes a challenge — substitute about 3/4 cup dried fenugreek instead.

Most Asian and Indian grocers carry the dried leaves, seeds and powder, and often the fresh leaves. These grocers will also carry chickpea flour and chapati (or “atta”) flour, but for 1/2 cup of chapati flour you may substitute 1/3 cup sifted whole wheat flour and combine with enough pastry flour to make 1/2 cup.

Masala paste:

• 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

Pancake batter:

• 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 yogurt
• 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

Instructions:

*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 7- or 8-inch 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 175° oven. They are best when served the same day that they are made.

Makes about 10 pancakes

Recipe by Lisa Turner