2 cups (184 g) gram (chickpea) flour
(besan)
1 (1-inch [2.5-cm]) piece ginger root,
peeled and grated or minced
¼ cup (7 g) loosely packed dried
fenugreek leaves (kasoori methi),
crushed gently to release flavor
(optional)
1 teaspoon coarse sea salt
½ teaspoon garam masala
½ teaspoon red chile powder or cayenne
½ teaspoon ground black pepper
1 teaspoon carom seeds (ajwain)
1¼ (296 mL) cups water
Oil, for pan frying